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Whole-Wheat Pizza Dough

Winter 2003, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.1 (273 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

03/22/2014
Anonymous

This recipe is REALLY good. It's healthy and delicious. I've made thin & thick crust and used it for bread sticks. Tonight I'm using it for a fresh vegie pizza I'm taking to church tomorrow morning --- mmm

Comments
01/25/2014
Anonymous

The best pizza crust!! So easy!

Comments
12/09/2013
Anonymous
Changed the recipe!!!

THIS IS NOT THE RECIPE I FAVORITED, BUT THIS IS THE RECIPE THAT POPPED UP WHEN I PRESSED THE LINK ON MY BROWSER. I HATE IT WHEN YOU DO THAT CRAP!!! This recipe is worthless. Eat at your own risk.

LIES! DECEPTION!!
Comments
09/10/2013
Anonymous
Adding a little protein

Love this recipe! I made a small change to add a bit more protein as my family is vegetarian. Using the 1 pound recipe, adding still 1 cup of whole wheat flour but then 1/2 cup of white flour and another 1/2 cup of soy flour. It's the perfect mix and has a slightly nutty flavor. I also add some dried herbs - oregano & basil - to the flour mixture.

Comments
03/20/2013
Anonymous

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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