Whole-Wheat Pizza Dough
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.
To make 12 ounces dough:
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1 package quick-rising yeast, (2 1/4 teaspoons), such as Fleischmann's RapidRise
- 3/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/2-2/3 cup hot water, (120-130°F)
- 2 teaspoons extra-virgin olive oil
To make 1 pound dough:
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 package quick-rising yeast, (2 1/4 teaspoons), such as
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 3/4 cup hot water, (120-130°F)
- 1 tablespoon extra-virgin olive oil
- Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
- Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
- Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.
Tips & Notes
- Make Ahead Tip: Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.
Per 12-ounce serving: 766 calories; 12 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 142 g carbohydrates; 26 g protein; 16 g fiber; 1882 mg sodium; 542 mg potassium.
Exchanges: 9 starch, 2 fat
Nutrition Note: Per 1 pound: 1,032 calories; 18 g fat (3 g sat, 12 g mono); 0 mg cholesterol; 189 g carbohydrate; 33 g protein; 21 g fiber; 2,509 mg sodium.
More From EatingWell
Our healthy Labor Day recipes are a delicious way to...
Don’t be fooled: granola sounds healthy, but it's often high...
Using healthy ingredients such as nuts, dried fruit and whole...
Summer's bounty of fresh berries invites creativity. From...
Fiber-rich okra is delicious, whether pickled, roasted or...
From healthy blueberry muffins and blueberry pancakes topped...
If you’re following the Paleo Diet then you know that you...
While nothing quite beats eating quickly boiled or grilled...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
- Total Time
- 15 minutes or less
- Type of Dish
- Health & Diet Considerations
- High potassium
- Ease of Preparation