If you’re searching for a homemade, whole-wheat pizza crust that takes very little time to prepare, tastes fantastic, and is low in fat, then you are reading the right post. If you’re thinking pizza is a horribly-bad food to be consuming, well, I would tend to agree. Except in this case.
Initially, I found this recipe on allrecipes.com, so I take no credit for it, but I have changed the baking times up a wee bit based on suggestions by others who tried the recipe.
Whole Wheat and Honey Pizza Dough
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water
- 2 cups whole wheat flour
- 1/4 cup wheat germ
- 1 teaspoon salt
- 1 tablespoon honey
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 7-10 minutes. Remember, yeast dissolves best in water that is 110-115 degrees F (microwave water for about 30 seconds).
In a large bowl, combine flour, wheat germ and salt (use exact measurements for rising purposes). Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for 20-30 minutes.
With floured hands, press dough onto a floured (or cooking-sprayed) pizza pan (I use a rectangular cookie sheet), and poke a few holes in it with a fork.
Bake in preheated oven for 15 minutes. Remove from oven and top with all your favorite pizza toppings. Return to oven for 15 minutes or until cheese (if you use any) reaches desired brownness.
This recipe has become an every-other week meal for us. Because it’s that good. And, relatively easy. And, most importantly, fairly healthy. An uncommon attribute for most pizzas. Just keep your toppings clean—lots of veggies with chicken or lean beef/sausage and low-sodium sauce.
One other note: While this pizza tastes pretty great on Day 2, the crust tends to get a bit mushy beyond that.
If you end up trying this, let me know what you think. Bon appetit!