Whole Wheat Pizza Crust

Homemade pizza pricks at my conscience a little--lots of refined carbs and lots of bad fats. Tsk tsk. My quest to make it healthier started with looking for a good whole wheat pizza crust.

I found two. And they are both good in different ways.

#1 comes from my Bosch cookbook Sensible Cooking. It calls for dough enhancer which you can buy here or here. Or you can use wheat gluten with vitamin C added. Or you can try it with nothing and it will probably still turn out fine. (Really, why pay more?) It also has no added oil, so it's quite low in fat, which is always a plus.

#1 Soft Whole Wheat Pizza dough (low-fat)

Source: Sensible Cooking

(Note: this recipe makes 2-3 pizzas)

3 C. hot tap water (not hot enough to burn--about 120-130 degrees)

2 Tbsp. honey

6-8 C. whole wheat flour (I use white spring wheat)

1 Tbsp. yeast

1 Tbsp. salt

1 Tbsp. dough enhancer (see above discussion)

For Bosch (or other bread mixer): Put water, honey and 3 C. of flour in Bosch bowl. Mix until paste consistency. Add yeast and salt. Add additional flour quickly 1 cup at a time only until mixture pulls away from sides of the bowl. You may not need to add the entire amount of flour or you may need to add a bit more. Knead 10 minutes, adding the dough enhancer the last 2 minutes of kneading. Place in bowl coated with cooking spray, turning once to coat the top. Cover and let rise for 30 minutes, then shape as desired.

By hand:

In a small bowl, combine 3 cups flour, yeast, and salt. Add water and honey; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be slightly sticky).

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise for 30 minutes.

#2 Savory Whole Wheat Pizza Dough

Source: Taste of Home

2 to 2-1/2 cups white whole wheat flour

1 package (1/4 ounce) quick-rise yeast

1 tablespoon dried oregano

1 teaspoon salt

1 teaspoon garlic powder

1 cup warm water (120° to 130°)

2 tablespoons olive oil


In a small bowl, combine 2 cups flour, yeast, oregano, salt and garlic powder. Add water and oil; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise for 30 minutes.

On a floured surface, roll dough into a 15-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Bake at 450° for 5-8 minutes or until lightly browned.

Top with desired toppings and bake 15-20 minutes longer or until cheese is melted.