Servings: 8

Weight Watcher Smart Points: 31

Preparation Time: 0 Minutes

Cooking Time: 30 Minutes

Ready In: 30 Minutes

Ingredients

  • 2 tablespoons dry active yeast
  • 1/3 cup black olives
  • 2 cups cherry tomatoes, halved
  • 1 tsp coconut palm sugar
  • 2 cups cooked quinoa
  • 2 cups corn
  • 1 ½ cups corn flour (non-GMO)
  • 2 cups feta cheese (reduced fat)
  • Dough
  • 2 eggs OR 2 flax eggs (2 tablespoons ground flax seeds + 6 tablespoons warm water)
  • 26 cloves garlic
  • 1/2 cup whole wheat pastry flour or gluten free flour mix
  • 2 eggs , beaten OR 2 tablespoons ground flax seeds + 6 tablespoons warm water
  • 1/2 tsp fresh ground black pepper
  • 1 tsp instant yeast
  • 2 teaspoons Italian seasoning
  • 1 cup millet flour
  • ¾ cup mozzarella cheese OR Daiya mozarella
  • 2 tablespoons nutritional yeast
  • 5 T olive oil
  • 2/3 cup pesto OR Marinara
  • 1 cup potato starch
  • 1 ½ cups toasted quinoa flour
  • 1/2 red onion, sliced thin
  • 1/4 tsp red pepper flakes
  • 1 roasted red pepper, diced
  • 2 scallions, sliced
  • 1 ½ tablespoons sea salt
  • 2 shallots, sliced thin
  • 1 ½ cups sorghum flour
  • 1 cup tapioca starch
  • 3 ¼ cups lukewarm water
  • 1 ½ lbs white potatoes, scrubbed well
  • 2 tablespoons xanthan gum
  • 1 cup hot cereal mix (such as Bobs Red Mill)
  • Suggested toppings

Instructions

  1. Preheat oven to 375
  2. Line 2 prepared pie plates with parchment paper
  3. If using flax egg, combine ground flax seeds with warm water and set aside
  4. (Skip this step if you are using eggs.Using a box grater or food processor, grate potatoes and then place in salted water for at least 15 minutes
  5. Using a clean dish towel, ring the water out of the potatoes
  6. Place in a large bowl and add quinoa, nutritional yeast, Italian seasoning and salt
  7. Spread quinoa and potato mixture on 2 prepared pie plates to 1/8 inch thick
  8. Bake for 25 to 30 minutes.Remove from oven
  9. Spread pesto or marinara on crust
  10. Top with cheese and remaining toppings
  11. Bake for 20 more minutes
  12. (Optional – for a crisper crust remove crust from pie plate and place on a pizza peel
  13. Top and bake directly on a pizza stone.)If using flax eggs in place of eggs, combine ground flax seeds with 6 tablespoons warm water and set aside
  14. (Skip this step if you are using eggs.)In a large bowl combine flours, corn flour, yeast, salt and xanthan gum
  15. In a separate bowl combine liquid ingredients with the flax egg and sweetener
  16. Add to the dry ingredients and mix well with a spoon or heavy duty stand mixer
  17. (If you aren’t using a machine you may need to use your hands.) Cover with a cloth and allow to sit in a warm spot for 2 hours
  18. The dough can be used immediately, though I’ve found it is much easier to deal with cold
  19. Refrigerate for 5 days or freeze for up to three weeks
  20. If frozen, defrost in the refrigerator overnight prior to using
  21. When you are ready to cook, preheat oven to 425 degreea and roll out on a parchment lined pizza peel (the back of a large cookie sheet works too)
  22. The dough is going to be moist and not have the pliability that a wheat crust would have
  23. Add a little flour if you need to keep it from sticking to your rolling pin and roll out to 1/8 inch thick
  24. Top with your favorite toppings
  25. Transfer parchment paper to a pizza stone and cook for 10 minutes
  26. Carefully slide parchment out from under crust
  27. Cook for another 15 – 20 minutes, watching carefully towards the end.Make the DoughCombine boiling water with hot cereal mix and let sit for 30 minutes.Pulse two cups of bread flour, quinoa flour, whole wheat pastry flour, yeast and salt in a food processor or heavy duty stand mixer
  28. Add cereal mixture on top and add 3 T olive oil
  29. Pulse a few times and then process for another minutes
  30. Allow to rest for three minutes
  31. Process another 30 seconds
  32. If dough is sticky, add in more bread flour 1 tablespoon at a time.Using a stand mixer with a dough hook or hands, knead for two minutes, until a smooth round ball is formed
  33. Spray a bowl with olive oil spray and cover with plastic
  34. Allow to rise for 1 1/2 hours.Topping and Putting it all TogetherPreheat oven to 350 degrees
  35. Toss garlic with 1 tablespoon of olive oil and place in a small oven safe dish
  36. Salt and pepper to taste and cover tightly with foil
  37. Toss tomatoes, corn, shallots, sugar, pepper flakes salt and pepper with 1 tablespoon of olive oil
  38. Spread on a rimmed baking sheet that has been sprayed with olive oil spray
  39. Roast, stirring vegetable mixture occasionally, for 40 to 45 minutes
  40. Remove from heat and allow to cool slightly
  41. When garlic is cool enough to handle, remove from skin.Preheat oven to 500 degrees and place pizza stone on a lower rack for 30 minutes
  42. Line a pizza peel with parchment paper.Place dough on a lightly floured surface and divide into three equal pieces
  43. Form a ball and roll out into a 16 x 8 oval
  44. Transfer to pizza peel.Brush dough with olive oil and scatter 1/3 of roasted vegetables and garlic
  45. Sprinkle with 2/3 cups feta.Slide into baking stone and bake for 8 to 13 minutes, until edges are brown and crisp.Remove crust from oven and slide off pizza stone
  46. Sprinkle with 1/3 of the scallions and serve.Repeat the process with remaining two flatbread crusts.

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