Pizza Crust

Whole grain crust transforms a meatless pizza into a flavorful delight. All ages enjoy this high protein, caloric feast! A perfect company or teenage party dish to introduce the uninitiated to better nutrition.

​Serves: Two 13" Crusts

Prep Time: 12 Hours
Cook Time: 1 Hour 45 Minutes and 15 to 20 Minutes

Ingredients

• ​1  1/2 CUP warm to very warm filtered water
• 3 - 4 CUP whole wheat or hard white wheat flour
• 1/2 CUP warm filtered water (100° - 115°)
• 2 TBSP (2 packets) active dry yeast
• 1 TSP honey
• 1/4 - 1/3 CUP olive oil
• 1/3 - 1/2 CUP honey, warmed (blended into oil)
• 2 TSP salt (blended into oil and honey)
• 1 egg
• 2 CUP whole wheat pastry flour
• 3/4 - 1  1/4 CUP whole wheat or hard white wheat flour

Instructions

1. Blend 1  1/2 CUP warm water and flour in large mixing bowl, cover with plastic wrap and let stand overnight to 12 hours.
2. Blend 1/2 CUP warm water, dry yeast, and honey in a 2-cup glass measuring cup in order given; let stand 5 - 10 minutes until it bubbles up.
3. Work olive oil, warmed honey, salt, and egg into soaked batter with dissolved yeast (from step 2).
4. Mix and knead in pastry and wheat flour as needed to prevent sticking; knead 15 - 20 minutes until smooth and elastic.
5. Place dough in bowl, lightly grease top, cover and let rise until doubled in a warm place, about 1 hour; knead down. Repeat, allowing to rise a second time until doubled, about 45 minutes.
6. Preheat oven to 325°. Grease pans.
7. Divide dough in half. Use about 3/4 of each piece for one 13" crust.
8. With fingers, press each piece of dough evenly onto 2 greased 13" pizza pans (substitute cookie sheets if not available). With extra dough, make a smaller crust on a cookie sheet.
9. Bake crust immediately at 325° for 15 - 20 minutes or until crust is lightly baked. Cool, or as desired; bake 15 - 20 minutes.

Info

 Tip: In step 8, press dough out fairly thin. It will rise during baking. If whole grain baked crust is too thick, it will overpower the topping and be heavy to eat. You may have enough dough for 3 full 13" crusts, depending on how thin you like it.

Nutrition