The dough: 2 teaspoons yeast, 1 cup warm water, 2 1/4 cups all-purpose flour, 1/2 cup ground flaxseed,1/4 cup ground almonds (almond “flour”) and 1 heaping teaspoon coarse salt. Or just use 3 cups of all-purpose flour but I always like to substitute about 1 of the cups of flour with some combination of whole grain flours (other options are quinoa, sorghum or amaranth flours, just don’t try rice flour not good for pizza dough, it compromises the chewiness of the dough). Knead for 5-10 minutes. Let rise in a covered oil bowl for about 3 hours. Then divide dough into four equal parts. Roll each into a circle, then toss and stretch the dough (tossing the dough in the air is mandatory! :) Then put each pizza on a sheet of tin foil (makes it easier to transfer in/out of oven). Then add sauce/toppings of your choice. For the garlic scape pizza:
Caramelize some onions in a pan with a tablespoon each of butter and olive oil. Add the garlic scapes to the pan and sauté with the onions for 5 minutes.
Sprinkle oregano on the dough, then Parmesan, then mozzarella, then top with the caramelized onions and garlic scapes and some mushrooms. (No tomato sauce it’s a white pie)
Bake 11 minutes in preheated 450 degree oven. Bake the pizzas one at a time and preferably on a stone. Serve with a salad (Romaine/spinach/olive/mushroom/Parmesan/balsamic).
The caramelized onion and garlic scape combination is delicious and would also be great on a salad, with pasta, with grilled meat/veggies, etc.