Multigrain Pizza Crust Recipe

Total Time
Prep 15 mins
Cook 30 mins

I got this recipe from "The Secrets of Fat-free Italian Cooking" by Sandra Woodruff. It's very tasty, easy to make in a bread machine, and very filling!

Ingredients Nutrition


  1. Place 3/4 C of the flour and all of the cornmeal, wheat bran, oats, yeast, and salt in a large bowl, and stir to mix well.
  2. Place the water or milk and the honey in a small saucepan, and heat until very warm (125 F to 130 F.) Add the water mixture to the flour mixture and stir for 1 minute.
  3. Stir in enough of the remaining flour, 2 Tablespoons at a time, to form a soft dough.
  4. Sprinkle 2 Tablespoons of the remaining flour over a flat surface and turn the dough onto the surface.
  5. Knead the dough for 5 minutes, gradually adding just enough of the remaining flour to form a smooth, satiny ball.
  6. (Be careful not to make the dough too stiff, or it will be hard to roll out.) Coat a large bowl with nonstick cooking spray and place the ball of dough in the bowl.
  7. Cover the bowl with a clean kitchen towel and let rise in a warm place for about 35 minutes, or until doubled in size.
  8. When the dough has risen, punch it down, shape it into a ball, and turn it onto a floured surface.
  9. The dough is now ready for shaping, topping, and baking.
  10. To make pizza dough in bread machine: Place all of the dough ingredients except for 2 Tablespoons of the bread flour in the machine's bread pan.
  11. (Do not heat the water or milk.) Turn the machine on to the"rise","dough", or"manual" setting so that the machine will mix, knead, and let the dough rise once.
  12. Check the dough about 5 minutes after the machine has started.
  13. If the dough seems too sticky, add more of the remaining flour, a Tablespoon at a time.
  14. When the dough is ready, remove it from the machine and proceed to shape, top, and bake it as directed in the recipe.
Most Helpful

I made this crust in my bread machine - so it was very little work. I used a 1/2 cup multigrain flour, and 3/4 cup all purpose flour (I didn't need the extra 2 tbsp), and added a little thyme, oregano, sage & onion powder to the dough, but other than that, I followed the recipe pretty closely. I wanted to make a deep dish pizza in a 9"X13" pan, so because there wasn't a lot of dough, the crust ended up being pretty thin. It had a nice crisp texture though, and it was very filling. I think next time I make this I might make 1.5 times the recipe to make a thicker crust, and I might brush the edges with a little butter or oil to keep them from getting too dry. If you're looking for a healthy pizza crust, I would reccommend this. Thanks for posting!

Lisa in Canada April 11, 2004