Recipe Image

Whole-Wheat Individual Pizza Crusts

  • 25 m
  • 45 m
Diabetic Living Magazine
“This healthy pizza crust is made with whole-wheat flour. Make and freeze a second batch to have on hand for last minute meals.”


    • ¾ cup whole-wheat flour
    • ½ cup all-purpose flour
    • ⅛ teaspoon salt
    • 6 tablespoons water
    • Water (optional)


  • 1 In a medium bowl stir together whole-wheat flour, ¼ cup of the all-purpose flour, and the salt. Gradually stir in the water to make a soft dough, adding additional water, 1 teaspoon at a time, if necessary. Shape dough into a ball. Sprinkle some of the remaining ¼ cup all-purpose flour on a work surface. Knead dough on floured surface until smooth, elastic, and slightly sticky. Cover and let stand 10 minutes.
  • 2 Divide dough into six portions. Roll each portion between the palms of your hands into a smooth ball. Press balls to flatten; lightly coat both sides with more of the remaining flour. Using a rolling pin, roll dough into 6-inch circles, using the remaining flour as necessary.
  • 3 For a charcoal or gas grill, grease grill rack. Place dough circles on the rack directly over medium heat. Cover and grill about 1 minute or until firm. Turn and grill about 1 minute more or until puffed. Remove from grill. Using a clean, folded kitchen towel, evenly press crusts down gently yet firmly. The crusts will deflate as you press them.
  • 4 Use immediately or store in an airtight container at room temperature up to 2 days or freeze up to 2 months.
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