Whole Wheat Pizza Crust Recipe Easy

July 12, 2023 Post a Comment

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Homemade Whole Wheat Pizza Crust from www.thelawstudentswife.com

Description

Do you love pizza but want a healthier alternative to the traditional white flour crust? Look no further than this easy whole wheat pizza crust recipe. Made with just a few simple ingredients, this crust is light and fluffy, yet sturdy enough to hold all your favorite toppings. Plus, it's a great way to sneak in some extra whole grains into your diet.

Prep Time

10 minutes

Cook Time

15-20 minutes

Ingredients

- 1 1/2 cups whole wheat flour - 1/2 cup all-purpose flour - 1 packet (2 1/4 teaspoons) active dry yeast - 1 teaspoon sugar - 1/2 teaspoon salt - 3/4 cup warm water - 2 tablespoons olive oil

Equipment

- Mixing bowl - Measuring cups and spoons - Rolling pin - Baking sheet or pizza stone

Method

1. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, yeast, sugar, and salt. Mix well. 2. Add the warm water and olive oil to the bowl. Stir until a dough forms. 3. Knead the dough for a few minutes until it is smooth and elastic. 4. Cover the bowl with a clean towel and let the dough rise in a warm, draft-free place for about 10 minutes. 5. Preheat your oven to 425°F. 6. Roll out the dough on a floured surface until it is the desired thickness and shape. 7. Transfer the dough to a baking sheet or pizza stone. 8. Add your desired toppings and bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly. 9. Slice and serve hot.

Notes

- If you prefer a crispier crust, pre-bake the crust for 5-10 minutes before adding your toppings. - This recipe makes one large pizza crust. Feel free to divide the dough into smaller portions if you prefer personal-sized pizzas. - Leftover dough can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

- Serving size: 1/8 of the crust - Calories: 104 - Total fat: 3g - Saturated fat: 0.4g - Cholesterol: 0mg - Sodium: 147mg - Total carbohydrate: 17g - Dietary fiber: 3g - Sugars: 1g - Protein: 3g

Recipes FAQ

Can I use all whole wheat flour instead of a combination of whole wheat and all-purpose flour?

You can, but the crust may be a bit denser and more chewy. Using a combination of flours gives the crust a nice texture.

Can I freeze the dough?

Yes! After the dough rises, divide it into portions and wrap each portion tightly in plastic wrap. Place the wrapped dough in a freezer-safe bag and freeze for up to 3 months. Thaw in the refrigerator before using.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast in this recipe. Use the same amount and follow the same instructions.

Recipe Tips

- Make sure your water is warm but not too hot. If the water is too hot, it can kill the yeast and prevent the dough from rising. - Don't over-knead the dough. Just knead it until it is smooth and elastic. - To prevent sticking, dust your rolling pin and work surface with flour. - Experiment with different toppings to find your favorite flavor combinations.