Sometimes you just want to eat a little healthier, but only a little.
You still want pizza because pizza is awesome, but you’d rather be able to convince yourself that you are doing something a bit better for your body than pizza. A fantastic solution to this problem is whole wheat pizza. It comes with a healthy dose of earthy crunchy and a solid amount of pizza craving fixing power. If you top it with things like low fat cheese and veggies you’re well on your way to pizza that you don’t even need to feel guilty about.
After a pile of research into different whole wheat pizza dough options I discovered something amusing. They all seem to want it to be harder to make than normal pizza dough. Isn’t it enough that it’s already healthy? Does it have to be harder too? I didn’t think so either so I found a recipe I liked and then mangled it together with the normal pizza dough recipe I’d previously created. The result is whole wheat pizza dough that’s essentially exactly as easy to make as normal pizza dough.
This recipe makes 2 personal sized pizzas worth of dough, or if you are using it in recipes that have nothing to do with pizza, it makes roughly 22 ounces of dough.
Stay tuned for Wednesday’s post to see how we used this whole wheat pizza dough. 🙂
Whole Wheat Pizza Dough Recipe
(Makes 2 personal sized pizzas)
- 1 cup warm water
- 1 teaspoon yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 and 1/2 tablespoon olive oil
- 1 cup bread flour
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- Pour the warm water into the bowl of a stand mixer with the dough hook attachment.
- Sprinkle the yeast over the top of the water and allow it to bloom for 5 minutes.
- Add the salt, sugar and oil.
- Turn the stand mixer on low (speed 2 on my Kitchen Aid mixer).
- Add all of the flour (all three kinds) 1 cup at a time.
- Turn the stand mixer up to a slightly higher speed (I used speed 3 on my Kitchen Aid mixer) and let it run for about 5 to 7 minutes.
- Put the dough in a greased bowl.
- Cover the bowl with plastic wrap and put it somewhere warm to rise for 2 to 3 hours.
- When you’re ready to use the dough, divide it in half to make 2 personal sized pizzas that will fit comfortably in most ovens.
Note: Try to use immediately. I don’t know how well it holds up in the refrigerator.
Source: 500 Pizzas & Flatbreads: The Only Pizza & Flatbread Compendium You’ll Ever Need (500 Series Cookbooks)
Here are some other recipes from Dave’s Bread Corner.
We love us some homemade pizza dough! This looks fantastic! And now I want some pizza… lol
Yum! Love this healthy option… I need to start making my own pizza dough and this is just the recipe 🙂
That looks wonderful! I’m rather fond of homemade pizza, especially with fancy crusts–cheesy, herby, or whole wheat. They just have such a nice flavor 🙂
All about finding a healthier option, especially a tasty healthier option. Love it Tina.
Haha, I do that SO often – healthify somethinf and then feel incredibly good about myself because I eat something “completely healthy” 😉 Looks wonderful!
Lol! Thanks Josefine. 🙂
I love making pizza. I made a whole wheat pizza dough I loved, but then lost the recipe. How stupid is that? I can’t wait to try this version (maybe this weekend 🙂 )
Oh no! I hate it when that happens! If you try this, I’d be curious to see how it compares.