Whole Wheat Pizza Crust
For your next pizza night, try this Whole Wheat Pizza Crust!
Ingredients
- 3 c. whole wheat flour
- 1 packet active dry yeast
- 1 tsp salt
- 1/2 tsp. dried basil
- 1 tsp. dried thyme
- 1 tsp. oregano
- 1 1/3 c. warm water
- 2 tbsp. olive oil
Instructions
Bread Machine Directions
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Add ingredients to bread machine pan in order recommended by your manufacturer. Use dough setting.
By Hand Directions
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In a small bowl or cup mix the water, olive oil and yeast; let it rest for 5 minutes.
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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.
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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).
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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.
Recipe Notes
[My 2 Cents]
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!
Adapted from Hungry, Happy, Healthy