This is so good. Even my kids and DH will eat this crust.
Make and share this Whole Wheat Pizza Crust recipe from Food.com.
- Mix water, oil, honey and yeast.
- Add wheat gluton, garlic powder (optional) and two cups of the flour.
- If you are using a mixer like a Bosch, Dimension or a KitchenAid you add additional flour until the sides of the mixer come clean.
- Knead about 7 minutes in your mixer.
- If mixing by hand add one cup at a time until the right consistence and knead until smooth and elastic.
- If you choose you can let the dough rise but I just divide the dough and half and roll out one on my pizza stone.
- After you roll the dough out pierce the rolled out pizza dough with a fork.
- Bake the pizza crust 450 degrees for about five minutes.
- Add your toppings such as sauce and cheese or whatever you want on pizza and then put back into the oven at 450 for about 10 minutes.
- Repeat for the second crust.
I was searching for the perfect 100% wheat pizza crust recipe a long time ago and made this one. We loved it. But then I didn't make pizza for a long time and lost this recipe amongst all my other ones and had no idea of which wheat pizza crust we liked. I kept trying different ones, but they just didn't compare. I made this one tonight and knew this was it. It was so delicious my husband had no idea it was wheat (which he normally is not a fan of). This is better than most white flour recipes. If you're looking for a hearty/heavy whole grain crust this is not it. This is a nice light and fluffy crust. I also put in 1 tsp. salt, used 3 1/2 c. flour, and used four small cloves garlic instead of garlic powder. This will be my only crust recipe from now on. YUM!
26 pizza crusts later...I think we finally found a winner! Not only did it taste good, but it also held up well on the pizza we did with double the sauce! As a bonus, this was SUPER easy to make! I just dumped everything in my food processor, set the timer, and walked away. Then, I was THRILLED at how easy this was to roll out...I think it is the easiest one I've done yet! The first crust I rolled out onto a cold pizza stone, and prebaked it for 5 min. The 2nd crust, I rolled out onto a slip-pat baking mat, tossed onto a baking sheet, and left for about 10 minutes, while the other pizza cooked. In the end, the crust on the slip-pat actually turned out a bit nicer. Maybe because my stone is too new, and my crust actually stuck to it. Anyway, the only change I made was to add 1 heaping T. of flax seed. Thank you! I can now stop buying emergency back up freezer pizzas!
Great recipe! I made it without the wheat gluten and it still came out amazing. My husband loved it and has been requesting pizza on a weekly basis.