View Full Version : Finally a quickie pizza dough.
06-07-2008, 11:27 AM
I'm taking fresh flax seed flour about 1 cup and 1 cup freshly ground buckwheat flour putting them into a medium bowl
mix in some water depends on how wet you want it and stir it to make it into a dough.
I add olive oil and finely chopped herbs and jalapeno peper chopped finely if you want heat.
I have a convection oven that i heat up and a pizza stone so the heat goes into the stone.
Meanwhile i let the pizza dough rest while oven is heating and then i roll out the dough using ground buckwheat flour to dust to make rolling easier.
I tun my convection oven off and put the dough on top of pizza stone and let the existing heat do the rest.
Within 1/2 hour the pizza dough is ready and i put my fresh veggies of choice on top and drizzle with olive oil and garlic powder.
We love it:)
06-07-2008, 01:13 PM
I made up guacamole and spread it on top with mainated eggplant, tomatoes,green and with thinly sliced green and yellow peppers and sliced sweet onions and drizzle of olive and sprinkle of sea salth and garlic power.
He says it is very filling and i agree.
06-07-2008, 01:26 PM
Wow...that does sound like a quickie crust...I'll have to try it.
06-07-2008, 01:37 PM
Ane he loves SubWay veggie Subs and we're eating mostly raw so i was eating them sometimes but gave them up.
He showed me a veggie sandwich by Qizno's and it had guacamole on the bread so i tried this:) he loves it.
Next i'm going to shape the dough into a curled shape and fill it with the guac and some raw veggies and eat it like that.
Hope you like the dough, when making it up use plenty of olive oil:)
06-07-2008, 04:12 PM
for those of us who aren't good with "cooking" can you tell me what you heat your oven to with the stone in it? and how long does it take to heat the stone? and do you put the crust on the stone and put it back in the oven with the oven off? thanks!
06-07-2008, 04:25 PM
Just a thought I had, the reason dehydrators can be set at 145 and keep the food raw is because it is air transfering the heat to the food and air is not a very good heat conductor, it's more of an insulator, and with the water content of the food it will not even exceed 110 for the first 1-2 hours. A heated stone however is a very good conductor and I would assume the part that's in direct contact would be cooked in minutes, and it may cook all the way through, especially if you say it's done in 30 minutes, I don't see how it could still be raw, when it normally takes 6 hours or more to make a raw crust.
You may want to stick a thermometer in the dough while it's on the stone and see how hot it rises to confirm. Or put some sproutable seeds intact in it and then plant a part of the dough to see if they sprout and grow.
Also, is it sprouted buckwheat flour made at home or regular buckwheat flour?
06-08-2008, 06:18 AM
Thanks for Sharing.........
06-08-2008, 10:27 AM
I also made one in my dehydrater and with the oven i preheated it from around 175 for about 35-45 minutes with the fan circulatiing.
The stone stays in the oven and the heat goes into the stone and the oven stays warm even when cut off.
I have the dough rolled out and i place it on the stone and leave it for about 30 to 45 min. depends how dry you want it.
Sometimes i turn the oven on with the fan to warm it up if it states getting too cool but only for about 5 min.
When i put it in the dehydrater it takes about 1 hour and 1/2 to dry enough for a pizza.
Depends on what you like they both come out about the same texture but the one in the dehydrater is a let crusty.
I love both.
Last night i didn't know what to fix and had a califlower that had been in the fridge for quite awhile.
I blended it up fine and had dough left over so i put the dough into a pie plate, a glass one and pour in the blended califlower with seasoning and pressed it down, sprinkled on garlic powder(love it) had leftover sliced green peppers, sweet onion pressed those over the califlower i poured olive oill over the dough to keep it moist and put it the convection oven for 35-45 min.
07-12-2008, 09:48 PM
How much olive oil?
07-17-2008, 12:02 PM
that sounds really good. i will have to try that very soon.
07-19-2008, 10:44 AM
I add olive oil to my dough about 1/4 cup and then i put a little on my stone if you're using one.
If not and you put the dough in the dehydrater i use the 1/4 cup only.
I think i'll make another one today using tomatoes in the dough:D .
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