Healthier Alternative Whole Wheat Pizza Crust
"I have been trying to remove the "white" in my diet as much as possible but its hard when most "healthier" foods are 2xs more expensive, I just dont get that. In my transition I needed to adjust our regular quick dinner of pizza into something I have to make on my own. I started with a basic recipe and started tweeking from there. I think that this is the final draft and I am pretty satisfied on how this crust has turned out. Try it you may like it."
photo by Outta Here
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
8 slices
- Serves:
- 4
ingredients
- 2 cups whole wheat flour
- 1⁄2 teaspoon salt
- 1 teaspoon garlic salt
- 1 1⁄4 teaspoons instant yeast (quick rise)
- 2 tablespoons sodium-free seasoning (mrs.dash type)
- 2 tablespoons organic honey
- 3⁄4 cup warm water
- 2 tablespoons olive oil
directions
- Mix the first 5 dry ingredients in a bowl. Add the wet ingredients and mix well until dough leaves the side of the bowl, I usually do this with a serving spoon and then a use my hands.
- Knead dough on a floured surface for about 5 minutes or until smooth with some elasticity.
- You may use it immediately by rolling it out on a 12in. pizza pan or place in a bowl and cover with a towel and let stand, if you do this punch down before rolling onto a 12in. pizza pan.
- Put on your desired toppings and bake at 425 for about 20-23 minutes.
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Reviews
-
Great crust. Very similar to one we get at a little hole-in-the-wall place in a small town the other side of the state (we actually go once a year just for pizza). I made this in the food processor with a bread blade and let it rest 30 minutes and it relaxed enough to be a snap to roll out. This is a keeper. Made for Spring 2013 PAC. -
I liked the look of this recipe. The first time I made it, I substituted a teaspoon of sugar for the honey, but it was still sweet, and my wife said that it was not chewy enough. So I left out the sugar/honey altogether, and substituted for 2 cups ww flour - 1 cup of ww flour, i heaping tablespoon wheat gluten, and made up the rest of the 2 cups with oat bran. I used one cup of water instead of 3/4 cup, as the gluten and oat bran need more water. I also add a tablespoon of grated Parmesan if I'm using a basil pesto. I let it rise for an hour. We love this crust! -
This pizza crust is FANTASTIC! I make a double batch in my kitchen aid every week. I use normal dry active yeast and add it too the water to sit for 10 min. And I skip the honey altogether since we don't like sweet crusts. The seasoning is perfect though. This is a never fail recipe. -
A true whole wheat pizza at last! Thank you. Very tasty, but heartier than normal pizza dough.
Tweaks
-
I liked the look of this recipe. The first time I made it, I substituted a teaspoon of sugar for the honey, but it was still sweet, and my wife said that it was not chewy enough. So I left out the sugar/honey altogether, and substituted for 2 cups ww flour - 1 cup of ww flour, i heaping tablespoon wheat gluten, and made up the rest of the 2 cups with oat bran. I used one cup of water instead of 3/4 cup, as the gluten and oat bran need more water. I also add a tablespoon of grated Parmesan if I'm using a basil pesto. I let it rise for an hour. We love this crust!
RECIPE SUBMITTED BY
pillsbury12
United States
I happened upon this site merely by accident as all things on line. I was searching for the best recipe for soft sugar cookies that stayed soft even after they had been cooked for a few days. I have come back to this site since and have used several recipes that my family has raved about, so thanks to all the other chefs out there. I am not a recipe kind of cook when it comes to food but when it comes to baked goods or "specialty" foods I need to have something to follow. Most of my meals just happen. I have a husband who loves food and a daughter that we are trying to train into trying at least a bite of everything before she decides she doesnt like it. As for my chef name I love the Pillsbury Doughboy, he is all over in my kitchen hence the title.
