Last night I experimented with my thin crust dough, putting in about two to three Tbsp. of freshly ground quinoa, and a Tbsp. of ground flax seed as well. It was interesting, but maybe a bit too much. I would cut those amounts in half next time. Mind you, this was for four pizza's worth of dough. The one I liked best with this "enhanced" dough was the pizza I topped with sauteed onions, olives, slivered almonds and feta cheese. (I also grated some parmesan over the top as well.) It was quite good. Definitely one worth repeating.
