sunflower seed flatbread

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this dough is easily adaptable with the addition of herbs and spices (pizza suggestions included in the recipe).

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flatbread

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sunflower seed flatbread ingredients:

• 1 package (2 1/4 tsp) active dry yeast
• 1 cup warm water
• 2 1/2 cups all-purpose flour
• 2 T olive oil
• 1 tsp sugar
• 1 tsp salt
• sprinkling of sunflower seeds
• sprinkling of ground black pepper

sunflower seed flatbread process:

• preheat oven to 425° F
• line baking sheet (we use an 18" x 12" tray) with parchment paper
• ​combine yeast and warm water in a medium bowl; mix and let yeast dissolve
• add remaining ingredients; mix well
• knead dough about twenty times
• cover dough; let dough rise (at least 5-10 minutes)
• flatten and shape dough on a flat surface, until it is approximately the size of the baking sheet
• place dough onto baking sheet
• flatten and shape dough to fit the baking sheet
• cover dough; let dough rise (at least 5-10 minutes)
• lightly brush top of dough with olive oil
• bake for 15-20 minutes, or until golden brown
• remove from oven; let cool slightly
• cut into pieces (using a pizza cutter, we slice it into 8 pieces)

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sunflower flatbread out of the oven and ready to be sliced into pieces.

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pizza dough (left) and flatbread (right) rising for the second time.

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pizza

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pizza dough ingredients:

• 1 package (2 1/4 tsp) active dry yeast
• 1 cup warm water
• 2 1/2 cups all-purpose flour
• 2 T olive oil
• 1 tsp sugar
• 1 tsp salt
• ​sprinkling ​of herbs and spices, as desired (we use oregano, basil, dill, and 1 tsp garlic powder)

pizza sauce ingredients and process:

• 369 ml (13 fl oz) can of tomato paste (this amount leaves us with leftover sauce)
• sprinkling ​of ​​herbs and spices, as desired (we use oregano, basil, and garlic cloves)
• mix these together in a resealable container; refrigerate unused portion 

pizza process:

• preheat oven to 425° F
• line baking sheet (we use an 18" x 12" tray) with parchment paper
• ​combine yeast and warm water in a medium bowl; mix and let yeast dissolve
• add remaining ingredients; mix well
• knead dough about twenty times
• cover dough; let dough rise (at least 5-10 minutes)
• flatten and shape dough on a flat surface, until it is approximately the size of the baking sheet
• place dough onto baking sheet
• flatten and shape dough to fit the baking sheet
• cover dough; let dough rise (at least 5-10 minutes)
• follow the stuffed crust steps, if desired (as described below)
• spread sauce in an even layer over the dough
• add sunflower seeds, ground flax seeds, ground chia seeds, and a light layer of cooked quinoa
• add a layer of cheese(s), such as: shredded mozzarella, shredded cheddar [old/aged/sharp varieties], crumbled feta
• sprinkle ground black pepper onto the cheese layer
• add remaining toppings, such as: meat [pepperoni, ham, sausage, bacon], veggies [onions, green onions, bell peppers, spinach, arugula, artichokes], fruit [tomatoes, pineapple], and more [capers, pesto, sun-dried tomatoes]
• sprinkle seasonings, such as: basil, dill, oregano, ground black pepper
• bake for 15-20 minutes, or until golden brown
• remove from oven; let cool slightly so cheese and toppings can firm up
• cut into pieces (using a pizza cutter, we slice it into 12-16 pieces)

stuffed crust variation:

after the dough is in the baking sheet and has risen twice, follow these steps for a stuffed crust:

• add a border of pizza sauce about one inch from the edge of the dough
• add shredded cheese or cheese sticks to this line of sauce, if desired
• fold dough over sauce and "pinch" dough together to create a pocket

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pizza ready to be baked.

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