Thin Crust Whole Wheat Pizza Dough

http://greenlitebites.com/2008/03/11/thin-crust-whole-wheat-pizza-dough/
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The husband is SICK of pizza, and honestly, I think I am too! I’ve been experimenting for months! But this last week I’ve really been trying to finalize the recipe. I promised it for too long and I wanted to finalize it.

Now, I have to be honest. I’ve NEVER worked with yeast before. I NEVER baked a bread and I had NO idea what I was doing when I started this adventure. So I would appreciate any feedback, good or bad.

That being said, I’ve learned a ton and I’ve overcome my fear of yeast. The whole proofing concept kind of scared me and the rising process seemed overly complicated. I hope that you’ll see you can get a good healthy crust without waiting 24 hours to set the dough. It is possible to make ‘good for you’ pizza dough in about 30 minutes.

Now when I say “good” I mean this dough isn’t your local pizza joint dough. It isn’t “bready” it’s thin, it get’s crunchy, and holds the toppings very well. It also passed the picky husband, the fickle toddler, the good friend and the teenager test! Yes, all of those taste testers have tried and enjoyed pizza made from this dough! My favorite part, the toddler and the teenager asked for seconds!!

So on to the dough! Now I am aware that the moisture/flour amounts may vary depending on the humidity and your elevation. These measurements worked for me multiple times. You’ll also notice I say you can use white whole wheat flour or regular whole wheat flour and that you could add in soy flour. These are all options and what I’ve discovered is…

  • Using all white whole-wheat flour will yield the most traditional style dough. It will be more elastic and rise more.
  • Using all regular whole-wheat flour will still be elastic but will not rise as much at the white whole-wheat. Still great!
  • Replacing/adding ¼ cup of the flour with soy flour will be even less elastic and even rise less but still come out delicious! Plus you have the added health benefit of the soy protein.

You will have to experiment with which one you like the best. (Can you tell I tried a TON of options – I won’t even get into my oat flour experiments! LOL) Whole Wheat Pizza dough - slice

  • 1/3 cup warm water (~120 degrees)
  • 1 tbsp honey
  • 1 envelope active dry yeast
  • 1 & ¼ cups (150g) whole-wheat flour or white whole wheat flour (separated)
  • ¼ cup soy flour (28g) (optional)
  • 2 tbsp ground flax seeds (14g)
  • 1/2 tsp Kosher salt
  • 1/2 tbsp cornmeal
  • Non-stick cooking spray

Mix the water, honey and yeast, let sit for 10 minutes while you prepare the flours it will get frothy. (Tip: the water should be about 120 degrees. I use tap water and my digital meat thermometer to know how hot it was. Just fill a cup with warm tap water and submerge the thermometer – worked like a charm!)

Whole Wheat Pizza Dough - yeast 1Whole Wheat Pizza Dough - yeast 2

Mix ground flax seeds, 1 cup of the whole-wheat flour, soy flour (if using) and salt.

Add the flour mixture to the water mixture and mix using a wooden spoon until dough balls start to form. Then use hands to incorporate all the flour and form into a ball. (at this point you may have to ad a bit more water especially if you used soy flour)

Whole Wheat Pizza Dough - mix 1Whole Wheat Pizza Dough - mix 2Whole Wheat Pizza Dough - mix 3

Turn dough out onto a lightly floured surface using the remaining ¼ cup of flour. You may need it all you may not, just keep adding it while kneading if the dough is too sticky.

Knead for about 1-2 minutes.

Spray medium bowl with non-stick cooking spray and place dough inside. Cover with a towel. Place the bowl of dough and a cup of hot tap water in the microwave (do not turn on, it’s just a nice warn place in there to rise). Let rise 20-30 minutes.

Whole Wheat Pizza Dough - rise 1Whole Wheat Pizza Dough - rise 1

Preheat oven to 425 degrees F.

Spay a cookie sheet or pizza pan with non-stick cooking spray and dust with cornmeal.

Once dough has risen, turn out onto a lightly floured surface and, using a rolling pin, roll dough out thin.

Whole Wheat Pizza Dough - roll 1Whole Wheat Pizza Dough - roll 2

Place on your preferred pizza pan. I used a pizza stone wrapped in aluminum foil (don’t ask). I sprayed with non-stick spray and sprinkled with corn meal. (I also experimented with a cookie sheet which yielded good results as well – just roll into an oblong sphere and then form in the cookie sheet)

Top with sauce and toppings and bake on the lowest rack in the oven for about 10-15 minutes. Enjoy!

I topped mine with leftover Homemade Sauce, 4 oz of finely shredded cheese, tons of veggies (on half of course) and turkey pepperoni.

Whole Wheat Pizza Dough - whole pie 1Whole Wheat Pizza Dough - whole pie finished

Approx Nutritional Information per serving
Servings Amt per Serving
4 1/4 of dough (2 slices)
Calories Fat Fiber WWPs
203 2g 6g old: 3 new: 5
Sugar Sat Fat Carbs Protein
7g 0g 35g 10g

Note: Nutritional Information is for dough with soy flour (not including toppings).

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Posted in: 3 WWP, 5 WWPP, Dinner Ideas, Food Photos, Lunch Ideas, Party Ideas, Pizza Ideas, Toddler Approved, Vegetarian Ideas
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66 Comments and 1 Replies

  1. rollercoaster

    I tried this recipe and it was so delicious! My dough didn’t rise for some reason, going to try more water next time and see if that helps. The flavor was delicious! We also just tried Kashi pizzas and if I compare, the flavor in this dough is MUCH better than the Kashi pizzas. Thanks for doing all the legwork, Roni, and publishing such a delicious healthy pizza recipe!

  2. Lon

    Made the dough- and Pizzas- for superbowl day. Both my wife and I loved the taste and texture. The Pizzas were great. Thanks again for the recipe. I even had another recipe for my soy flour! Yea

  3. Kristin

    Wow. This is by far the best pizza crust I have ever tried… thank you! You have made my pizza making life much, much healthier & happier! It’s like finding that perfect pair of jeans… I can relax now!

  4. Amy

    This is excellent! Not too doughy or heavy, even with 100% organic whole wheat flour (King Arthur brand). I made it in the food processor, put the dough unrisen in an oiled bowl in the fridge, and assembled / made the pizza the next night. All that involved was pulling the dough out of the fridge an hour or so ahead, transferring it to a room temperature bowl and tucking it in the microwave with a lg cup of hot water. I rolled it out directly on the stone and that was easy too.

    Next time I will probably prebake it as we like our crust crispier, but this one was awesome. We’ve been hooked on the Amy’s Organic frozen pizza, and this is way better. Thanks!

  5. Pete

    We made this recipe on Friday night, and as a weight-watcher I am so pleased we found it! Now we can have slightly healthier pizzas!!

    Thank you so much, it was delish!

  6. Nelda

    I see you use soy….Soy is so bad for human consumption. My Doctor told me to stop using it. He calls it Death by Soy….You can check on google.

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