Healthy Whole Wheat Pizza Crust Recipe
This whole-wheat pizza dough recipe is heart healthy and high in fiber. Half whole wheat flour and half all-purpose flour are used in this whole wheat pizza crust recipe, to give a nutty flavor to the light crust.
Quick rising yeast is great and shortens the rising time to ten minutes, making this an ideal pizza crust recipe if you are in a hurry. If you want to make this dough in advance, you can store it in a plastic bag coated with cooking spray in the refrigerator for a day or two. You should bring the dough to room temperature before you use it.
Whole Wheat Pizza Dough Recipe
1 cup all purpose flour
1 cup whole wheat flour
1 package quick-rise yeast (2 ¼ tablespoons)
½ teaspoon sugar
1 teaspoon salt
1 tablespoon extra virgin olive oil
¾ cup hot water
Preheat the oven to 425 degrees F or the highest possible setting. Place an inverted baking sheet or pizza stone on the lowest rack.
Mix the flours, yeast, sugar, and salt in a food processor on the pulse setting. Combing the oil and hot water and pour this liquid in slowly until the dough has formed a sticky ball. If the dough is dry, add a tablespoon or 2 of warm water. If it is too sticky, add a tablespoon or 2 of flour.
Knead the dough ball for a minute and transfer it to a lightly floured board. Coat a sheet of plastic wrap with cooking spray and place it over the dough, sprayed side down. Let the dough rest for 10 to 20 minutes before rolling it out into a 12 or 13 inch round. Add your choice of toppings.
Bake the pizza on the inverted baking sheet or pizza stone until the bottom is crisp and golden. This should take 10 to 14 minutes.
(Makes 1 lb Dough)