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Quick Whole Wheat Pizza Crust
Ingredients:
2 cups whole wheat flour
1 package active dry yeast/instant yeast
3/4 teaspoon salt
1 cup hot tap water (120 - 125°F)
1 tablespoon vegetable oil
1 tablespoon honey or granulated sugar
Description: NOTE: To obtain optimum health benefits, rising and baking times may be extended.
Directions: Preheat oven to 425°F

To prepare pizza dough, stir whole wheat flour; lightly spoon into a measuring cup and level flour.

In large mixing bowl, combine whole wheat flour, yeast and salt. Blend in water, oil and honey or sugar. Stir by hand vigorously until all ingredients are well mixed; about 3 minutes. Cover with plastic wrap and let rise to desired size.

Place dough in greased 15 x 10 x 1-inch jelly-roll pan or 12 to 14-inch pizza pan. Press dough to cover bottom of pan and up sides to form a rim.
Add pizza sauce of your choice and your favorite pizza toppings; bake in oven 15 to 20 minutes or until crust is golden brown and toppings are done.
Servings: Provides 8 servings
Calories/Serving: 146 calories/slice of crust only
Nutrition: One slice of crust only provides approximately: 146 calories, 5 g protein, 27 g carbohydrates, 4 g fiber, 2 g fat (0 g saturated), 0 mg cholesterol, 37 mcg folate, 2 mg iron and 219 mg sodium.
Source: Wheat Foods Council
Average Rating:
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Comments about this recipe
Patrick 3/7/2010 7:24 PM
Thanks! I have searched and searched for a pizza crust recipe that used only 100% whole wheat flour and restaurant-style quality. We use Praire Gold 100% Whole Wheat Flour which gives it a white flour texure. I let it rise for about 15- 20 minutes, and then after I placed the dough in the pan and added the toppings, I let it rise again for about 10 minutes. Pop it in the oven, and enjoy! Excellent!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Kristen 2/8/2010 9:38 AM
Very nice recipe. Easy & delicious. I like very thin crust pizza so I made 2, 18" pies from one batch of dough. I recommend, once panned, pre-baking crust at 425 degrees for 5 minutes and cool, then preparing with desired toppings. This allows the thin crust to stand up to the moisture and becomes well crisped. I also made 2 12" strombolis from one batch and they came out virtually perfect.
Ana 2/6/2010 8:47 PM
Love this recipe! very easy to make and it tasted wonderful!
Kieran 1/30/2010 12:34 PM
Thanks very much for this recipe. Easy and delicious. ^_^
kdv 8/16/2009 4:30 PM
absolutly fantastic
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