Time: 3 hours 10 minutes
Complexity: easily
Quantity: 2 pizzas (27 cm)

Even a sausage pizza can be made healthy and low-calorie. Just a few thin slices of salami on whole-grain crust give the pizza the same salty and vibrant flavor as richer toppings, but without the extra calories and fat.

Ingredients:

Pizzas

• 1/3 cup pizza sauce
• 6 thin slices salami (about 45 g)
• 170 g fresh mozzarella, thinly sliced
• Fresh basil leaves
• Red pepper flakes
• Whole grain flour for working

Multigrain pizza dough

• 2 tablespoons whole bulgur
• 2 tbsp quinoa
• 1 tbsp. flax seeds
• 3/4 cup warm water (37°C-40°C)
• 1 teaspoon agave syrup
• 1 teaspoon dry yeast
• 1.5 cups whole grain flour (170 g)
• 1 tbsp extra-virgin olive oil
• 1 tbsp. toasted sunflower seeds
• Whole grain flour for working

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

corn flour, quinoa, flax-seed, sunflower seeds, Agave nectar

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Preparation:

Step 1
• Place a pizza stone or baking sheet on the middle rack of the oven and preheat the oven to 260°C.
Step 2
• Divide the pizza dough into 2 balls. Place one ball on a generously floured work surface and roll it into a thin circle 27 cm in diameter with thicker edges. Transfer the dough to a floured pizza peel or an inverted, floured baking sheet. Spread half the pizza sauce evenly over the dough. Top with 3 slices of salami and half the cheese. Make sure the dough with all the toppings can slide back and forth easily on the peel (or inverted baking sheet). If not, add more flour.
Step 3
• Carefully roll the dough onto the hot pizza stone (the dough may not be perfectly round as it slides onto the stone). Bake until the bottom is golden brown and very crisp and the cheese is melted, about 7 minutes.
Step 4
• Remove the pizza from the oven, sprinkle basil and a little red pepper flakes on top. Cut into quarters. Repeat with the second dough ball and the remaining toppings.
Step 5

• Multigrain pizza dough

  
  In a small saucepan, bring 2 cups of water to a boil. Add the bulgur and quinoa and cook for 10 minutes. Transfer the grains to a fine-mesh sieve and run under cold running water to stop the cooking. Let the sieve drain for 15 minutes, then spread the grains on a thick layer of paper towels to remove excess moisture. Meanwhile, grind the flaxseeds in a spice grinder until they just open.
  
  Combine warm water, agave syrup, and yeast in a measuring cup or small bowl. Let sit until a thin layer of foam appears on top, about 3–5 minutes. If foam doesn't appear, discard and try again with fresh yeast.
  
  In a medium bowl, combine the flour with 1/2 teaspoon of salt; add the foamy yeast mixture and olive oil and mix with a stiff spatula. When the dough begins to form, add the cooked grains, ground flaxseeds, and sunflower seeds; form the dough into a uniform ball in the center of the bowl. Be sure to scrape down the sides of the bowl; it will be very sticky at this point. Cover the bowl tightly with plastic wrap and let rise in a warm place until the dough has doubled in size, about 2 hours.
Step 6
• Lightly flour a baking sheet. Generously flour a clean, dry work surface. Turn the dough out onto the floured surface and knead for a couple of minutes, adding just enough flour to make the dough less sticky but still damp to the touch. Dust your hands with flour occasionally to prevent sticking. Form the dough into a ball or divide it into smaller balls. Place the balls of dough on the prepared baking sheet. Cover loosely with plastic wrap or a kitchen towel and let the dough rest for 30 minutes. After 30 minutes, the dough is ready to shape and bake. Yield: 450 g of pizza dough.
  
  
  For this recipe, you can substitute red wheat flour for the whole wheat flour, which is high in fiber and has the same nutritional value.

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