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1
Set a pizza stone or a baking sheet on the middle rack of the oven and preheat to 500 degrees F.
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2
Divide the pizza dough into 2 balls.
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3
Put one ball on a heavily floured surface and roll and shape into a thin 11-inch circle with a thicker edge.
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4
Transfer to a floured pizza peel or floured upside-down baking sheet.
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5
Spread half the pizza sauce evenly on the dough round.
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6
Top with 3 slices of salami and half the cheese.
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7
(Make sure the dough, with all its toppings, can slide back and forth easily on the pizza peel; if not, add more flour.)
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8
Carefully slide the dough onto the hot pizza stone (the dough may not be perfectly round when it slides onto the stone).
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9
Bake until the bottom of the crust is lightly browned and very crisp and the cheese is melted, about 7 minutes.
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10
Remove the crust from the oven, top with basil and sprinkle with some crushed red pepper.
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11
Cut into 4 pieces.
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12
Repeat with the second ball of dough and remaining toppings.
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13
Per serving (2 slices): Calories: 480; Fat: 20 g (Saturated: 8 g); Cholesterol: 40 mg; Sodium: 800 mg; Carbohydrate: 51 g; Protein: 23 g; Fiber: 10 g; Sugar: 4 g
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14
Bring 2 cups of water to a boil in a small pot.
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15
Add the bulgur and quinoa and simmer for 10 minutes.
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16
Transfer the grains to a fine-mesh strainer and hold under cold running water to stop the cooking.
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17
Let the grains drain in the strainer for 15 minutes, then spread them out on a thick layer of paper towels to absorb any extra moisture.
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18
Meanwhile, coarsely grind the flaxseeds in a spice grinder, just to break them open.
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19
Stir together the warm water, agave and yeast in a measuring cup or small bowl.
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20
Let sit until a small layer of foam develops at the top, 3 to 5 minutes.
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21
(If this doesn't happen, discard and try again with new yeast.)
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22
Whisk the flour and 1/2 teaspoon salt together in a medium bowl; add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula.
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23
When the dough starts to come together, mix in the cooked grains, ground flaxseeds and sunflower seeds; form the dough into a uniform ball in the center of the bowl.
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24
Be sure to scrape and use any dough stuck to the sides.
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25
The dough will be very sticky at this stage.
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26
Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
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27
Lightly dust a baking sheet with flour.
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28
Sprinkle a generous amount of flour on a clean, dry work surface.
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29
Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch.
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30
Flour your hands periodically to prevent sticking.
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31
Form the dough into one single ball or divide it into smaller balls.
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32
Place the dough ball(s) on the prepared baking sheet.
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33
Cover loosely with plastic wrap or a dish towel and let the dough rest for 30 minutes.
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34
After the 30 minutes, the dough can be shaped and cooked as desired.
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35
Per serving (1/4 pound): Calories: 290; Fat: 7 g (Saturated: 1 g); Cholesterol: 0 mg; Sodium: 260 mg; Carbohydrate: 47 g; Fiber: 10 g; Protein: 11 g; Sugar: 2 g
