Instructions: * Few additional tables extra if necessary to create a soft,supple ball of dough after 5-7 minutes kneading.

Place everything except the sesame seeds in a bread machine and program for dough cycle. This dough is tacky, but should form a discreet ball. If it looks dry and crumbly after the first three minutes of kneading add 1 to 2 additional tablespoons water.

At the end of the final rise, gently deflate the dough and roll it out to the desired size, fitting it into a pizza pan or on a cornmeal dusted pizza peel (if you are using a baking stone) - this makes a better thick crust pizza than a thin one. Allow to rise covered with a clean towel until almost slightly puffy. Drizzle with olive oil and top with sesame seeds, or add your favorite topping. Bake in a preheated 425F oven for 15-18 minutes or until the top is well browned and the bottom is dry.

NOTES : This is for Patrick who wanted a whole wheat pizza crust. This may be more elaborate than what you were looking for - but it does make a fabulous crust while offering the benefit of the complete protein created by mixing legumes and carbohydrates.

Toasted garbanzo flour combined with light whole wheat flour gives this flat bread a wholesome nutty taste. Sesame seeds both ground (tahini) and whole, add a sweetness and crunch.

The combination of legumes (garbanzos) and whole wheat flour create a perfect protein which needs only a salad to make a nutritious meal.

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