New York Style Pizza Dough

⅓ cup pre-washed dry quinoa

½ cup raw chickpeas

⅓ cup raw buckwheat groats

¼ cup tapioca starch

¼ cup flaxseed

1 tablespoon psyllium seed husk powder

1 teaspoon sea salt

¼ teaspoon black peppercorns

2 tablespoons dehydrated onion flakes

1 ¼ teaspoon instant baker’s yeast

1 ½ cups water, at 120F

2 tablespoons olive oil

2 tablespoons apple cider vinegar

Make the dough

Using a high-speed blender (Vitamix) on the highest speed for 1 minute, grind flour ingredients and sift. Grind the fines again and add to the flour. Stir in the yeast. Add the wet ingredients and boldly stir until thickened. Allow the dough to sit at room temperature for 1 hour. Use or refrigerate for up to 3 days.

Form and bake the pizza

Preheat a baking stone at 450F for 30 minutes.

Roll out 1 cup of dough pressed into a disk, for a 12-inch pizza, between two oiled round sheets of parchment paper. The dough should be thin.

Peel off the top paper.

Use ¼ cup sauce, a handful of mozzarella cheese, a handful of parmesan. If you use other toppings, go lightly. Less is more.

Slide the pizza, still on the paper, onto the baking stone. Bake for 10-12 minutes or until the edges are crisp, and the underside golden. Do not over bake. Allow the pie to cool for a couple of minutes before slicing. Enjoy!