- Fiber 6.18g
- Calories 870.39
- Sugar 8.67g
- Fat 48.82g
- Cholesterol 116.23mg
- Sat fat 26.00g
- Iron 3.07mg
- Sodium 1804.65mg
- Protein 38.91g
- Calcium 799.49mg
- Carbohydrate 78.31g
How to Make It
Preheat oven to 475°F with a rack in the upper third. Stir the water, sugar, yeast, and 2 tablespoons oil in a measuring cup. Let stand until frothy, about 5 minutes.
Meanwhile, pulse the flour, flaxseed, and 1 teaspoon salt in a food processor until combined. With the processor running, pour the yeast mixture through the chute and process until a shaggy dough forms, about 30 seconds.
Turn the dough out onto a floured surface; knead until smooth and elastic, about 5 minutes. Divide the dough into 2 equal portions and shape each into a ball. Place each ball in a lightly greased bowl and cover with plastic wrap. Let stand at room temperature until doubled in size, about 45 minutes.
Place the dough balls on a lightly floured surface. Roll each into a 12-inch round. Place on 2 lightly greased baking sheets. Brush each round with 1 teaspoon oil.
Bake the dough rounds on the upper oven rack, 4 minutes. Top each crust with ½ cup tomatoes, half the mozzarella, and half the Feta. Bake until the crusts are golden and the cheese is melted and beginning to brown, 14 to 16 minutes.
Serve the pizzas topped with the basil, parsley, and arugula and season with the remaining ½ teaspoon of salt and the pepper.