Double-Duty Dough

Make this dough to use for both breakfast and dinner recipes.

Lock Icon

Become a member to unlock this story and receive other great perks.

Already have an Outside Account? Sign in

Outside+ Logo

All Access
15% off New Year Sale
$7.02 / month*

  • A $500 value with everything in the Print + Digital Plan plus 25+ benefits including:
  • Member-only content on all 17 publications in the Outside network like Oxygen, Better Nutrition, Yoga Journal, Outside and more
  • More than 100 diet-specific meal plans
  • Today’s Plan training platform with customized training plans
  • Extended member-only yoga pose library with how-to instruction
  • Annual subscription to Outside magazine
Join Outside+
Clean Eating

Print + Digital
50% Off New Year Sale
$2.00 / month*

  • Annual subscription to Clean Eating magazine
  • Access to all member-exclusive content on
  • Ad-free access to
Join Clean Eating

*Outside memberships are billed annually. Print subscriptions available to U.S. residents only. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details

2 1lb dough balls
Prep Time
10 min
45 min


  • ⅔ cup warm water
  • 2 tbsp raw honey
  • 5 tsp dry yeast
  • 1½ cups oat flour
  • 1½ cups medium-grind cornmeal
  • 1½ cups almond flour
  • 4 large eggs
  • 4 tbsp ground flaxseeds
  • 2 tbsp extra-virgin olive oil
  • 1 tsp sea salt


  1. To a large mixing bowl, add warm water, honey and yeast. Set aside for 5 minutes, until bubbly. Add oat flour, cornmeal, almond flour, eggs, flaxseeds, oil and salt; stir until combined. Let sit for 30 minutes in a warm location. Evenly divide dough into 2 portions for use in Egg in a Hole and Loaded Veggie Mini Pizzas.

Related: Sunday Prep for a Week of At-Home Meals