This fail proof whole wheat pizza dough recipe will have you creating delicious and healthy whole wheat pizza crusts in no time at all, and is an amazing 5 ingredient recipe (perfect for this weeks Five Ingredient Friday recipe).
A new year is upon us. And just as the year is new, so is my resolve to eat a little healthier. And what better way to start eating a little healthier than enjoying a favorite food like pizza?
The problem is, sometimes pizza dough can be very tricky to make and comes out a little lack-luster. So I’m going to show you how to make the best fail proof whole wheat pizza dough.
This is a dough I’ve made a bunch of times but have never just talked about the dough itself and some tips and tricks to making it amazing. So today is the day I’m going to share all my secrets for making whole wheat pizza dough.
To make whole wheat pizza dough you’re going to start by dissolving a packet of yeast in some warm water. You’ll stir it once, and then just let it sit for 5 minute until it gets all bubbly. Meanwhile in the bowl of a stand mixer you’ll mix flour and salt, and then add the yeast mixture and olive oil and mix the dough with a wooden spoon to combine all the ingredients, and then knead at a low speed for 5 minutes. The dough should be sticky to touch. Remove the dough from the mixer and form into one big ball and a one small or four smaller balls and place the dough ball(s) in a bowl. Cover with plastic wrap, and allow to rise for half an hour. The dough will double in size.
With this recipe you can choose how big you want your pizza to be. I’ve found that my favorite size to make is smaller-to-medium size pizzas of about 8-10 inches. With this recipe you’ll get three thin rolled 8-10 inch pizzas. Or I like making 12 inch pizzas that I roll very thin (I used this whole wheat pizza crust to make this sun dried tomato clam pizza)
After the half hour of rising time take one of the dough balls and place on a well-floured surface and roll it out. I use a rolling mini dough rolling pin, and then use my hands to stretch it into a circle. Place some corn meal on a baking sheet, and place pizza dough on the baking sheet. What you’ll do next is pinch the rim of the pizza so that it you form a little ‘lip’ or crust. The comes the step that is going to make your pizza crust extra good. You’re going to bake it (without any toppings on it) of 5 minutes. Then remove it from the oven and add some pizza sauce.
And add some desired toppings (I usually just use low moisture part skim mozzarella cheese and some Italian seasoning) and then bake for 15 minutes and then you have yourself a delicious pizza with a whole wheat crust.
The glory of making a pizza crust that is whole wheat? Because it’s pizza and pizza is an all around favorite – your family will gobble it up and get to enjoy a favorite food that is healthy!
I love using these products to make whole wheat pizza crust:
Some fun pizza topping you might enjoy on whole wheat pizza dough:
- Beer brat and caramelized onion pizza
- Sun dried tomato clam pizza
- Jalapeno enchilada pizza
- Prosciutto fig arugula flatbread
I’d love to hear for you – what is your favorite pizza topping?
This recipe makes 2 very thin rolled 12 inch pizza crusts or 1 slightly thicker pizza crust, or 3 small thin 8 inch pizza crusts. This data was provided and calculated by Nutritionix based on ingredients used. The serving size is 1 piece of crust from a pizza cut into 8 slices
Serving Size: 1
Amount Per Serving: Calories: 28Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 293mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 1g
This recipe makes 2 very thin rolled 12 inch pizza crusts or 1 slightly thicker pizza crust, or 3 small thin 8 inch pizza crusts.
This data was provided and calculated by Nutritionix based on ingredients used. The serving size is 1 piece of crust from a pizza cut into 8 slices