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Whole-Wheat Pizza Dough

Winter 2003, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.1 (270 votes)

To improve the nutritional profile of pizza, include whole-wheat flour in the crust. Using half whole-wheat and half all-purpose yields a light crust with a distinctive nutty taste. Quick-rising yeast shortens rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights.



READER'S COMMENT:
"This dough turned out great! It definitely has a whole wheat taste, but we liked it. I have a mini food processor, so I had to make three small batches to get the whole pound. My first turned out very hard--I think this was from...
Whole-Wheat Pizza Dough Recipe

24 Reviews for Whole-Wheat Pizza Dough

01/06/2012
Anonymous

This crust is amazing!! I'm thirteen, and made this once already and have another one resting as I type! It is delightfully crisp on the outside, and oh so soft on the inside! I put a little less flour, since it would be a bit thick with all the flour (or you could add a little water). Totally a keeper!!! Thank you!

Comments
12/19/2011
Anonymous
Yay

I LOVE that I used my food processor to make bread! I followed the recipe for a pound but had to use way more water than stated. That being said, I do live in CO and there is thin, dry air up here! Anyway, made 2 thin crust pizzas and thought it turned out great!

Easy, Quick, Cheap to make!
Comments
12/23/2010
Lucky first try!

From reading the comments, it seems like I picked the perfect recipe for my first attempt at making pizza dough. I made calzones and the crust was thin and crisp on the bottom and light on the top. A winner!

Comments
09/15/2010
Anonymous

This dough turned out great! It definitely has a whole wheat taste, but we liked it. I have a mini food processor, so I had to make three small batches to get the whole pound. My first turned out very hard--I think this was from processing it too much. The next two, I barely kept in the food processor; as soon as they resembled dough rather than loose flour, I pulled them out and kneaded them by hand for a few seconds. They were soft and rolled wonderfully; they also made a whole pizza, thin crust.

If you don't have a food processor, this dough would be easily made by hand. In fact, as I was making it, I wondered if the food processor was even worth it! (It made things a little easier, but then I had to spend the extra time cleaning it afterward!)

Comments
08/01/2010
Anonymous

I was feeling lazy and this came up in my search for a food processor whole wheat dough recipe. So glad it did. It is awesome. I used dark brown sugar instead of regular. This is the easier pizza dough I ever made and my first food processor one. The combination of ingredients is easy and wonderful together. I was able to make a very thin and crispy crust out of half and am saving the other half to make pizza pockets later this week. I don't think I will ever use another recipe. Plus the wheat flavor was pleasant, not harsh like some recipes I have tried. FABU!

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