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 CRUST
This quick and easy whole wheat pizza dough recipe comes together in a flash with plenty of the yeast flavor of traditional pizza crust.
Provided by Nava Atlas
Categories HarperCollins Pizza Quick & Easy Vegan Whole Wheat Bread
Yield Makes 2 (12-14-inch) pizza crusts
Number Of Ingredients 6
Steps:
- Combine the yeast with 2 cups warm water in a medium bowl. Let stand for 10 minutes to dissolve. Stir in the oil and sugar.
- In a large mixing bowl, combine the flours and salt. Make a well in the center and stir in the yeast mixture. Work everything together, first with a wooden spoon and then with your hands, to form a dough.
- Turn out the dough onto a well-floured board and knead it for 8 minutes, adding flour until the dough loses its stickiness. Place the dough in a floured bowl, cover it with a tea towel, and put it in a warm place. Let it rise until doubled in bulk, about 1 to 1 1/2 hours.
- Punch the dough down and divide it into two rounds. Roll out one round on a well-floured board into a circle about 12 to 14 inches in diameter. Repeat with the other round.
- Sprinkle two 12-14-inch pizza pans with cornmeal. Lay the rounds on the pans and stretch to fit. Arrange the toppings of your choice on the dough and bake as directed.
WHOLE WHEAT PIZZA CRUST
Make and share this Whole Wheat Pizza Crust recipe from Food.com.
Provided by Kaykwilts
Categories Breads
Time 25m
Yield 2 crusts
Number Of Ingredients 8
Steps:
- Mix water, oil, honey and yeast.
- Add wheat gluton, garlic powder (optional) and two cups of the flour.
- If you are using a mixer like a Bosch, Dimension or a KitchenAid you add additional flour until the sides of the mixer come clean.
- Knead about 7 minutes in your mixer.
- If mixing by hand add one cup at a time until the right consistence and knead until smooth and elastic.
- If you choose you can let the dough rise but I just divide the dough and half and roll out one on my pizza stone.
- After you roll the dough out pierce the rolled out pizza dough with a fork.
- Bake the pizza crust 450 degrees for about five minutes.
- Add your toppings such as sauce and cheese or whatever you want on pizza and then put back into the oven at 450 for about 10 minutes.
- Repeat for the second crust.
Nutrition Facts : Calories 477.6, Fat 7.1, SaturatedFat 1.1, Sodium 593.9, Carbohydrate 92.9, Fiber 15.3, Sugar 3.3, Protein 19.5
WHOLE WHEAT PIZZA DOUGH
This whole wheat pizza dough recipe is made from 100% whole wheat flour or wholemeal flour which gives a soft textured pizza base with a lovely crust. Easy foolproof Whole Wheat Pizza Crust recipe that works every time.
Provided by Dassana Amit
Categories Main Course
Time 1h
Number Of Ingredients 7
Steps:
- Take instant yeast in a mixing bowl or in the stand mixer bowl.
- Add sugar and 1 cup water. Mix to dissolve the sugar.
- Next add whole wheat flour, salt, olive oil and lemon juice..
- If you do not have olive oil, use any neutral flavoured oil.
- Attach the bowl to a stand mixer with the hook attachment. On a medium-high speed knead the dough. If kneading with hands, then mix all the ingredients first and knead for about 8 to 10 minutes.
- The dough should be smooth, pliable and soft. If the dough looks dry, then you can add some water while kneading. If the dough looks sticky, then you can add some flour and knead again.
- Spread some water all over the dough.
- Cover with a lid or a kitchen towel and allow to leaven for 45 minutes to 2 hours till the dough increases in volume and doubles up. If using dry active yeast, then keep for 2 hours to 3 hours or more. Timing varies with the temperature conditions in your city.
- The pizza dough will nicely increase in volume and double up.
- Knead the dough lightly again and then you can directly make pizzas from these. Or you can keep them covered in a tight box or pan. Spread some olive oil all over the dough before placing them in the box.
- Cover the box or pan with a tight fitting lid. Keep in refrigerator or freeze the whole wheat pizza dough.
- In the refrigerator this whole wheat pizza dough stays good for 2 to 3 days. In the freezer, you can store for a month.
Nutrition Facts : Calories 235 kcal, Carbohydrate 38 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Sodium 336 mg, Fiber 6 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
WHOLE WHEAT PIZZA CRUST
Make and share this Whole Wheat Pizza Crust recipe from Food.com.
Provided by winniwoo19
Categories Breads
Time 1h15m
Yield 1 pizza, 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- In medium bowl, dissolve yeast in water and let sit until foamy. Add flour; mix until well combined. Stir in salt. Cover bowl with plastic wrap and let rise in warm place 45 minutes.
- Lightly coat 12 inch pizza pan with nonstick cooking spray. Scrape dough out of bowl and onto prepared pan. With floured hands, press dough into circles to edges of pan.
- Bake 15 minutes or until edges are brown and crisp. Top as desired.
Nutrition Facts : Calories 81.4, Fat 0.7, SaturatedFat 0.1, Sodium 292.8, Carbohydrate 16.8, Fiber 2.8, Sugar 0.1, Protein 3.6
WHOLE WHEAT PIZZA CRUST
I originally got this recipe from the book "You on a Diet" by Michael Roizen and Mehmet Oz. I altered it slightly to use the sugar/yeast amounts and directions from my yeast can because the original recipe didn't work well with the yeast. We use this dough for pizza and calzones. A serving is 1/4 of a pizza, and this recipe makes 4 pizzas. Preparation time includes time for dough to rise.
Provided by Mrs Thompson
Categories Yeast Breads
Time 40m
Yield 4 pizza crusts, 16 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, dissolve sugar into water. Add yeast and stir. Let sit for 10 minutes in a warm spot for yeast to grow. It should look foamy on top when it is ready.
- Meanwhile, mix whole wheat flour, all-purpose flour, and salt in a large bowl.
- After yeast has developed for 10 minutes, add it to the flour mixture and mix. Once it is blended, add the olive oil. Knead for 2 minutes (until oil is fully incorporated). It will probably be quite sticky.
- Cover the bowl of dough with a damp towel and leave in a warm place for dough to rise. The dough should approximately double in size (this can take 20-60 minutes).
- Turn dough onto floured surface and knead for a couple minutes. If your dough is still sticky, you can incorporate more flour while kneading until it is easy to handle (I usually need to add another tablespoon at least).
- Divide dough into 4 balls. each ball will make one pizza (approximately 10 inches, depending how thin you roll it out), or 1 calzone. Dough can be refrigerated for a day or two, or frozen for longer.
- Lightly oil pizza pan before putting dough on it. Bake each pizza at 450F for 10-20 minutes (time will vary depending on the amount of toppings). You can pre-bake the crust for a few minutes if you like to keep the crust drier (often a good idea if you use a lot of "wet" ingredients, like fresh pineapple).
Nutrition Facts : Calories 88.5, Fat 1.3, SaturatedFat 0.2, Sodium 147.2, Carbohydrate 17.1, Fiber 2.5, Sugar 0.3, Protein 3.3
WHITE WHOLE WHEAT PIZZA CRUST
Make and share this White Whole Wheat Pizza Crust recipe from Food.com.
Provided by eatyourveggies
Categories Breads
Time 1h50m
Yield 1-2 crusts
Number Of Ingredients 6
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 2 cups of the whole wheat flour until dough starts to come together. Tip dough out onto a floured surface, 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. Parbake for 5 minutes Remove from the oven and add toppings.
- Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and toppings are done.
Nutrition Facts : Calories 1586.3, Fat 24.9, SaturatedFat 3.8, Sodium 4676.4, Carbohydrate 307.2, Fiber 48.2, Sugar 1.7, Protein 60.3
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
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