This healthy pizza crust is made with whole-wheat flour. Make and freeze a second batch to have on hand for last minute meals.

Source: Diabetic Living Magazine


Recipe Summary

45 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • In a medium bowl stir together whole-wheat flour, 1/4 cup of the all-purpose flour, and the salt. Gradually stir in the water to make a soft dough, adding additional water, 1 teaspoon at a time, if necessary. Shape dough into a ball. Sprinkle some of the remaining 1/4 cup all-purpose flour on a work surface. Knead dough on floured surface until smooth, elastic, and slightly sticky. Cover and let stand 10 minutes.

  • Divide dough into six portions. Roll each portion between the palms of your hands into a smooth ball. Press balls to flatten; lightly coat both sides with more of the remaining flour. Using a rolling pin, roll dough into 6-inch circles, using the remaining flour as necessary.

  • For a charcoal or gas grill, grease grill rack. Place dough circles on the rack directly over medium heat. Cover and grill about 1 minute or until firm. Turn and grill about 1 minute more or until puffed. Remove from grill. Using a clean, folded kitchen towel, evenly press crusts down gently yet firmly. The crusts will deflate as you press them.

  • Use immediately or store in an airtight container at room temperature up to 2 days or freeze up to 2 months.

Nutrition Facts

1 individual crust
89 calories; protein 3g; carbohydrates 19g; sodium 49mg.

1 starch