Whole wheat pizza crust
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Mix whole wheat flour with regular flour to make a healthier pizza crust. You can use this crust recipe for any of your favorite pizza toppings.
Number of servings: 12
Serving Size: 2 slices prepared pizza
2 cups whole wheat flour
1 1/2 cups all-purpose flour, divided
1 package active dry yeast (rapid or quick-rise yeast)
1 teaspoon salt
1 3/4 cup warm water
1/4 cup oil, preferably olive
Desired pizza toppings
Time needed: 20 minutes preparation; 30-40 minutes wait time; 25 minutes cook time
- Preheat oven to 375 degrees F.
- In a large mixing bowl, combine 2 cups whole wheat flour and 3/4 cup all-purpose flour with the yeast and salt.
- Make a well in the center of the flour mixture. Pour in the warm water and oil. Mix with a spoon until the flour is incorporated and the dough begins to hold together (it will be a little wet). Add all-purpose flour as needed for desired consistency.
- Place dough in a well-oiled bowl, cover with plastic wrap or a kitchen towel. Let rise until it doubles in bulk (about 30-40 minutes).
- Sprinkle 1/4 cup flour onto the counter. Turn dough out of the bowl and sprinkle a little flour on top. Gently work the flour in to the dough until it is no longer sticky.
- Cut dough in half. Shape dough into two pizza crusts using 9” x 13” pans or round pizza pans. Bake crusts for 5 minutes in preheated oven.
- Add desired toppings and bake an additional 20 minutes or until the crust is golden brown and cheese (if used) is melted.
- Cut each pizza into 12 pieces.
|Total Fat:||5.2 g|
|Saturated Fat:||0.7 g|
|Total Carbohydrate:||26.6 g|
|Dietary Fiber:||2.7 g|
|Total Sugar:||0.1 g|
Allergens: Wheat; check your pizza toppings for other allergens as needed
Tips and variations
While the dough rises, make the marinara sauce and prepare the pizza toppings.
Use a larger pan for thin crust, a smaller, deeper pan for thick crust.
Try a margherita pizza. Brush dough with olive oil, and sprinkle on crushed garlic, fresh basil, fresh chopped tomatoes, mozzarella or Parmesan cheese.
This recipe was developed by University of Minnesota Extension Center for Family Development staff.