EASY WHOLE WHEAT PIZZA DOUGH
Whip up this 100% whole wheat pizza dough recipe in your food processor. It hardly needs kneading or rising time. You can make this pizza in less than the amount of time it would take for pizza delivery. Dinner is ready! Yields two medium (11" diameter) pizzas.
Provided by Cookie and Kate
Categories Pizza
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven.
- Whisk water, oil, honey and yeast in a liquid measuring cup or small bowl. Allow yeast to proof for 5 minutes. It should puff up some by then.
- Pulse flour, Parmesan, and salt in food processor until combined. While running the food processor, slowly pour in the water mixture and process until a shaggy ball forms, about 1 minute.
- Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together. Halve the dough.
- On a floured surface, use a rolling pin to roll dough into two rounds about 11 inches in diameter. For best results, roll the dough out about as thin as reasonably possible. Aim for even thickness rather than a perfectly round shape.
- Carefully lift and transfer one of the rounds onto a baking sheet lined with parchment paper. Brush the outer 1-inch of the dough with a light coating of olive oil. Add half of the pizza sauce or crushed tomatoes (crush the tomatoes over the sink to get out as much liquid as possible). Sprinkle with half of the cheese and any other toppings you'd like to add.
- Bake on the top rack until the crust and cheese are lightly golden, about 10 minutes for cheese pizza and 12 minutes for pizza with additional toppings. Repeat with the remaining dough, then slice and serve. Leftover pizza will keep well in the refrigerator for about 4 days.
Nutrition Facts : Calories 199 calories, Sugar 2.2 g, Sodium 315.7 mg, Fat 3.3 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 33.3 g, Fiber 6 g, Protein 8.5 g, Cholesterol 2.4 mg
AMAZING WHOLE WHEAT PIZZA CRUST
A healthy whole wheat crust that comes out soft and chewy on the inside and crisp on the outside. Use with your favorite pizza toppings or pizza recipes.
Provided by Anonymous
Categories Bread Yeast Bread Recipes
Time 2h45m
Yield 10
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
- Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
- When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
- Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
- Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 32.6 g, Fat 2 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 0.3 g, Sodium 235.8 mg, Sugar 0.6 g
WHOLE WHEAT PIZZA DOUGH
This is an easy recipe that is also healthy!
Provided by rosey cheeks
Categories Bread Pizza Dough and Crust Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon. Pour in water and oil; mix until dough no longer sticks to the bowl. Turn dough onto a lightly floured surface and knead for 5 to 8 minutes.
- Transfer dough to a greased bowl; cover bowl with a clean towel. Place bowl in the oven with the light turned on until risen, about 1 hour.
Nutrition Facts : Calories 187.2 calories, Carbohydrate 31.1 g, Fat 5.1 g, Fiber 3.2 g, Protein 5.2 g, SaturatedFat 0.7 g, Sodium 99.7 mg, Sugar 0.5 g
WHOLE WHEAT PIZZA DOUGH SECRET FAMILY RECIPE
This recipe makes one large pizza crust. Top crust with your favorite toppings and bake at 350 degrees F (175 degrees C) for 15 minutes.
Provided by Miriam
Categories Bread Pizza Dough and Crust Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Stir yeast and sugar into warm water in a large bowl; set aside until liquid starts to bubble and foam, 5 to 10 minutes. Mix in oil. Add flour and salt, stirring until dough is smooth; stir in more flour as needed.
- Knead dough on a lightly floured surface for about 5 minutes and place in a large bowl; cover bowl with a damp towel. Allow dough to rise for 20 to 30 minutes. Place dough on a pizza stone and roll out with a rolling pin.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 37.1 g, Fat 7.6 g, Fiber 6.3 g, Protein 6.6 g, SaturatedFat 0.9 g, Sodium 437.8 mg, Sugar 0.5 g
EASY HEALTHY WHOLE WHEAT FLAX PIZZA CRUST
This is an adaptation from my other pizza crust recipe. This one is 10x healthier, and just as easy! Yum! Note: Altitude can affect how much moisure is absorbed in this recipe. DONT OMIT THE SUGAR, IT HELPS ACTIVATE THE YEAST! (in response to a review)
Provided by I Cant Believe Its
Categories Breads
Time 30m
Yield 1 single person pizza
Number Of Ingredients 7
Steps:
- Preheat oven to 425.
- In a large bowl, stir together first 4 ingredients.
- Pour warm water into first 4 ingredients, mixing strongly.
- Add flaxseed first, then add additional flour and stir until dough forms a ball, noting that not all the flour will likely be picked up by the dough ball.
- gently knead dough on floured surface until smooth.
- Cover and let rise for 5 minutes.
- grease 9inch pie plate, and spread dough in it.
- put on tomato sauce, toppings, then cheese, and put in oven for 15-20 minutes.
Nutrition Facts : Calories 285.9, Fat 4.7, SaturatedFat 0.5, Sodium 244.9, Carbohydrate 53.8, Fiber 8.8, Sugar 2.5, Protein 11.1
WHOLE WHEAT PIZZA CRUST
Here is my whole wheat pizza crust recipe. I adapted it from a book called "Health Eating for Two (Or Just You)" by Frances Rice. Her recipe is a little heavy and hard to work with. This crust is a bit more flexible and freezes nicely. This will make 4 pizzas that will have a thin crust in a 13x9 bar pan
Provided by rach1031
Categories Grains
Time 40m
Yield 4 crusts, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine water with honey and yeast, stir to dissolve. Mix in half of the flour until it makes a smooth batter. Let sit for around 10 minutes until it looks bubbly or foamy. This creates a sponge.
- Mix the remaining flour, salt and olive oil into the sponge. If you are using a heavy duty mixer, use the paddle attachment on low speed until it makes shaggy dough. Switch to the bread hook and knead the dough for around 4-6 minutes at medium/low speed until it's satiny and springs back to the touch. It should be easy to handle and only a little sticky.
- If you are making this by hand, it will take strong a strong back and hands to get the right "pizza" texture. Once you've combined the ingredients into kneadable dough, turn it out onto a clean lightly floured surface and knead it by hand for a good 10 minutes until is is satiny and springy. Don't add too much flour while kneading or the dough will be tough. Did I mention how much I love my Kitchen Aid Mixer? I love it!
- Divide the dough into 4 equal portions, set aside one for your pizza. Take the other 3 portion, form into a ball and flatten into a thick disc. I just stick them into individual quart size freezer bags and put them into the freezer. When you want pizza, pull the crust from the freezer and let it sit out on the counter for at least 1 hour to thaw. It should be close to room temp, but don't let it sit too long or it will start to rise.
- When I'm ready to make my actual pizza, I preheat the oven to 500 degrees. Place one of the oven shelves on the bottom rack. To get good pizza, it takes a very hot oven. I lightly oil the bar or pizza pan with olive oil and my hands. This keeps the dough from sticking to you and to the pan. Lightly press into the bottom of the pizza pan to spread the dough into a crust.
- Place your toppings on the pizza, don't put too many on or it will be soggy. DH and I like spinach and chicken pizza, with ranch dressing instead of tomato sauce. Yummy.
- Once the oven is hot, place the pizza on the bottom shelf and allow to bake for 10-12 minutes until the crust is crisp and golden brown. Keep an eye on it, it can over cook easily with a hot oven.
- Pull out of the oven, let sit for a 2-3 minutes to set. Cut into pieces and enjoy!
Nutrition Facts : Calories 808.1, Fat 16.3, SaturatedFat 2.3, Sodium 1174.5, Carbohydrate 146.9, Fiber 14.3, Sugar 9.2, Protein 23.4
WHOLE WHEAT QUICK PIZZA DOUGH
This is a great whole wheat pizza dough that can be ready in minutes. You can use only whole wheat flour but I like to use half whole wheat and half all-purpose. Prep time includes rising time.
Provided by mgwheel
Categories Low Cholesterol
Time 38m
Yield 1 pizza crust, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450.
- Mix yeast in water until foamy.
- Stir in oil and flours until it forms a ball.
- Cover the bowl with a towel and place the bowl on your stove while the oven is preheating.
- Let rise for 15 minutes.
- Roll onto baking pan.
- Cover with toppings. Bake for 20 minutes until crust is golden brown and the cheese is bubbly and browning on top.
Nutrition Facts : Calories 156.7, Fat 2.3, SaturatedFat 0.3, Sodium 2.7, Carbohydrate 29.6, Fiber 2.8, Sugar 0.2, Protein 5.1
QUICK WHOLE WHEAT PIZZA DOUGH
Quick and easy recipe for beautiful, soft whole wheat pizza dough. May be frozen for future use. Prep Time: 1 1/2 hours (includes rising time!). Yield: 4 5-inch personal sized pizzas (or medium, if you roll crust thin). This recipe feeds 2 adults + 2 kids. Credit to Martha Stewart Everyday Food, 2009
Provided by MSS4394
Categories Grains
Time 1h50m
Yield 4 small/medium pizzas, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place water in a large bowl. Sprinkle with yeast. Allow to stand until yeast starts to react and "foam," about 5 minutes. Whisk in sugar, oil, salt. Then add flours, stirring w/ a wooden spoon until a sticky dough forms.
- Using a second large bowl, coat bowl w/ oilve oil. Transfer dough to new bowl. Brush top of dough w/ oil. Cover bowl w/ plastic wrap.
- Allow to stand in a warm place until doubled, approx 1 hour. (I use my warming drawer, set to "proof" temperature.)
- Turn risen dough out onto floured surface. With floured hands, knead about 15 seconds. Divide into 2 (one-pound) balls.
- IF FREEZING: place two balls, OR four shells on parchment paper, in freezer till firm. Place in freezer bags up to 3 months. Shells may be topped & baked from frozen!
Nutrition Facts : Calories 585.1, Fat 15.4, SaturatedFat 2.2, Sodium 1170.8, Carbohydrate 98.9, Fiber 9.8, Sugar 6.7, Protein 16
QUICK WHOLE-WHEAT PIZZA DOUGH
Provided by Florence Fabricant
Categories pizza and calzones
Time 15m
Yield dough for two 9-inch deep-dish pizzas
Number Of Ingredients 6
Steps:
- Dissolve yeast in 1 cup of water, stir in olive oil and set aside.
- Combine the all-purpose flour with whole-wheat flour and salt in a food processor. Process with steel knife blade for a few seconds to blend. With processor running, slowly pour yeast mixture through the feed tube and continue to process until a firm, smooth and elastic ball of dough forms. If the mixture is too dry to cohere, you may have to add another tablespoon or so of warm water. If it is too soft, add a little more all-purpose flour.
- Remove dough from processor and wrap in plastic. Refrigerate for at least 10 minutes or up to one day.
Nutrition Facts : @context http, Calories 1064, UnsaturatedFat 14 grams, Carbohydrate 194 grams, Fat 18 grams, Fiber 16 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 924 milligrams, Sugar 1 gram
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