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EatingWell
Whole-Wheat Pizza Dough
To improve the nutritional profile of pizza, use half whole-wheat and half all-purpose flour, which yields a light crust with a distinctive nutty taste. Quick-rising yeast shortens rising time to just 10 minutes, making homemade pizza a possibility for busy weeknights. Use a food processor, stand mixer fitted with a paddle attachment or your hands to mix the dough. Add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, toss, rather than push, the dough onto the counter for about 10 minutes; this allows the gluten to develop without incorporating too much flour.

Ingredients
Directions
Tips
Make Ahead Tip: The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days. Bring to room temperature before using.
Nutrition Facts
Per Serving:
127 calories; protein 4.2g; carbohydrates 23.5g; dietary fiber 0.4g; sugars 0.3g; fat 0.2g; saturated fat 0.3g; vitamin a iu 1.4IU; folate 87.2mcg; calcium 8.1mg; iron 1.3mg; magnesium 24.8mg; potassium 85.6mg; sodium 292.1mg; thiamin 0.4mg.
Exchanges:
9 starch, 2 fat
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