1) Combine all of the ingredients except the milled flax and flax seed. Mix and knead everything together — by hand, with a mixer, or bread machine set on the dough cycle — until the dough is soft and slightly sticky. If you're kneading in a stand mixer, it should take 4 to 5 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom.
2) Add the flax meal and flax seeds and mix or knead until evenly distributed.
3) Place the dough in a lightly greased bowl or 8-cup measure, cover, and allow to rise until very puffy, about an hour.
4) Divide the dough in half for two 1/2"-thick 14" round pizzas; or leave it whole for one thick 18" x 13" rectangular pizza.
5) Lightly grease the pan(s) of your choice. Place the dough in the prepared pan(s), pressing it out and stretching towards the edges. If the dough starts to shrink back, cover it and walk away for 15 minutes to let it rest. When you come back, you should be able to pat the dough closer to the edges of the pan.
6) Allow the dough to rise, covered, until it's noticeably puffy, about 45 minutes. Towards the end of the rising time, preheat the oven to 450°F.
7) For crispiest crust, bake the crust on the lower oven rack until it's just beginning to brown around the edges, but is still pale on top. This will take about 8 minutes for thinner crust pizza; 12 to 14 minutes for thick-crust pizza.
8) Remove from the oven, and arrange your toppings of choice on top — we like oven-roasted tomatoes and fresh basil with mozzarella.
9) Return to the oven, and bake on the center oven rack for an additional 10 to 15 minutes, until the crust is nicely browned, and the cheese is melted.
10) Remove the pizza from the oven, and transfer from the pan to a rack to cool slightly before serving. For easiest serving, cut with a pair of scissors.
Yield: two medium 14" round pizzas; or one thick 18" x 13" rectangular pizza.