Whole Wheat Pizza Crust

Whole Wheat Pizza Crust // TriedandTastySteve and I have pizza pretty often. But only homemade. I can probably count on one hand the times we’ve gotten pizza from pick-up (Papa Murphy’s) and we’ve never had pizza delivered to us in our four years of being married. Because those pre-made pizzas aren’t good for you we’ve come up with healthy alternatives. We most commonly have the Pita Pizza. It’s quick and easy and perfectly proportioned for a single serving size. I have been wanting however to find a great recipe for a whole wheat crust. One day at work I was chatting with a co-worker about food and she told me about her favorite pizza dough from Hungry Healthy Happy. That night I went home and googled it. Lo and behold, it was exactly what I was looking for. Not too much longer after discovering the recipe I made it! It was a little challenging because the water to flour ratio was off. It was EXTREMELY sticky! I knew that I was on the right track, so with a little tweaking I made it exactly how I wanted.  The best part about it is I used my bread machine, so it was pretty effortless. Don’t worry, if you don’t have a bread machine – you can still make it!

Whole Wheat Pizza Crust // TriedandTasty

Whole Wheat Pizza Crust

Serves 4
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409 calories
73 g
0 g
8 g
11 g
1 g
184 g
596 g
0 g
0 g
6 g
Nutrition Facts
Serving Size
184g
Servings
4
Amount Per Serving
Calories 409
Calories from Fat 69
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 596mg
25%
Total Carbohydrates 73g
24%
Dietary Fiber 3g
14%
Sugars 0g
Protein 11g
Vitamin A
0%
Vitamin C
0%
Calcium
4%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 c. whole wheat flour
  2. 1 packet active dry yeast
  3. 1 tsp salt
  4. 1/2 tsp. dried basil
  5. 1 tsp. dried thyme
  6. 1 tsp. oregano
  7. 1 1/3 c. warm water
  8. 2 tbsp. olive oil
Bread Machine Directions
  1. Add ingredients to bread machine pan in order recommended by your manufacturer. Use dough setting.
By Hand Directions
  1. In a small bowl or cup mix the water, olive oil and yeast; let it rest for 5 minutes. In a large bowl, mix together the flour, salt, and spices and make a well in the middle. Pour the yeast liquid into the middle of your dry ingredients and mix well until you have a dough ball. Transfer the dough onto a floured surface and knead for 5 minutes. Place the dough ball in a floured bowl. Cover with a damp cloth and leave in a warm place for around an hour so it can rise (it should double in size). Remove the dough and knead again for 5 minutes - you may need additional flour. Divide the dough into 4 pieces, and either wrap them all in plastic wrap and freezer bags and put in the freezer. Or use right away.
Notes
  1. [My 2 Cents]
  2. If you followed my canning series, you saw that I bottled pizza sauce. That's what I used on this pizza. Whole wheat pizza crust + homemade pizza sauce = total amazingness. What we use for our pepperoni is Hormel Natural Selections Hard Salami. We LOVE all of the Natural Selections and it is the only lunch meat we buy. It's great because it doesn't have any preservatives, there isn't any sodium nitrate (which is an ingredient we avoid), and it's all-natural. It tastes great and we love knowing that we aren't putting harmful ingredients in our body when we eat it!
beta
calories
409
fat
8g
protein
11g
carbs
73g
more
Adapted from Hungry, Happy, Healthy
Tried and Tasty http://triedandtasty.com/
Whole Wheat Pizza Crust // TriedandTasty

Linking up with: Mandy’s Recipe Box, and Chef In Training

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26 comments about “Whole Wheat Pizza Crust

  1. Briton

    This looks delicious! I just got a ton of tomatoes from the farm down the street from me- I’ll have to try your pizza sauce and dough with some of them!

    1. Yvonne

      Super awesome alternative to your pizza outings! Not only will it be better for you, it can also be a fun activity in the kitchen and everyone can add the ingredients they love – win/win.

    1. Yvonne

      Since we’ve tried to eliminate refined flour, I’ve been exploring other tasty ways to have our favorites. I’m so happy that healthy food can taste good too!

    1. Yvonne

      Hmm, that’s a great question! I would think, maybe? I haven’t had any experience with freezing the dough but I would bet you’d at least want to let it rise a little bit. If you try it out, let me know. This is a fantastic dough recipe I hope you like it!

  2. Carol

    I’m sorry, I have to ask a dumb question. How long would I bake this on a pizza stone? I’d really like to try this one!! 🙂

    1. Yvonne

      Not a dumb question at all! Start with 15-20 minutes, then check to see if it’s crispy to your liking!

  3. Paula

    Hello Yvonne I made your pizza for the family tonight and they loved it thanks for sharing your recipe. It is diabetic friendly too. 😉