Whole-Wheat Pizza Dough

From EatingWell: Winter 2003, The Essential EatingWell Cookbook (2004)

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...

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20 Reviews for Whole-Wheat Pizza Dough

03/20/2013

Anonymous

Recommends this recipe

This made a delicious crust! My husband works in a pizzeria and tends to be hard to please, and even he enjoyed it! Easy to make and great flavor and texture. Very easy to stretch. Will make again!

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01/16/2013

Anonymous

Recommends this recipe

BEST EVER

I followed the recipe for the 12oz dough and split to to make two nice thin crusts. They rolled out perfectly and were so delicious! I'm making another batch tonight to use for veggie snack pizza's tomorrow.

Pros: Loved the nice nutty flavor and crispy crust. Quick and easy to make.

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04/14/2012

Anonymous

Recommends this recipe

Golden Wholesome Pizza Crust

I just finished making my second homemade pizza using this crust recipe and I can't get enough! I love that it can be made a day in advance (as directed, store dough in plastic bag in the fridge) and also as a fun weeknight dinner. Using a food processor makes kneading super simple and I love the nutty flavor that the whole wheat flour provides. Thank you! I have tagged this as a keeper!

Pros: Quick, Nutritious

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