- 1-2 cups warm, not hot, vegetable broth
- 1 packet active dry yeast
- 3 cups whole wheat flour
- 1 tbsp milled flax seed
- 1/4 tsp garlic powder
In a large bowl (I use a Kitchenaid mixer), whisk together 1 cup broth with the yeast. Let sit for 5-10 minutes, or until yeast begins to bubble.
Add the flour, flax seed, and garlic powder and stir until combined, adding more broth, as necessary, to create a moist and tacky, but not sticky, dough.
Knead for 5 minutes using a mixer with a dough hook or 10 minutes by hand.
Let rise in a warm place, until the dough has doubled in size, usually 2-3 hours.
Divide in half and roll out each for two thin crust pizzas or roll out entire amount for one thicker crust pizza.
Let rise for 20 minutes before topping and baking.