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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.
Very good! Similar to recipe with white flour. When cooked you couldn't even tell the difference! With the pizza leftovers the next day, you could tell a little bit that it was whole wheat. I'd make this again.
I used your recipe for our pizza night and no one could tell the difference in flavor and I had the satisfaction of knowing it was healthier for everyone. We loved this crust and I will use it again, thank you for sharing with me.
Came out beautifully for us. Thanks for the great recipe!
Really good and so quick to make!! I was almost out of wheat gluten so I probably only used 1 TBS if that and it still turned out great. Next time I'll try it with the full amount however. I agree with others that this could maybe use a little more salt but other than that very good! I think you could almost make 3 crusts out of this! I let the dough rise for about 20 minutes and we had pretty thick crust even after dividing it in half. Thanks for posting, I'm sure i"ll be making this often!
The best whole wheat pizza dough I have tried so far. Light, lovely texture, easy to work with. However, I found it a little bland. I think maybe adding some herbs and more salt might help.
This was my first pizza from scratch and this crust made a good base. I let it rise and made one big pizza out of it. I added fresh garlic and spices to the crust before cooking it, but it still wasn't very flavorful, but I like that it was whole wheat. The pizza sauce I made helped.
This made a pretty darn good pizza! I used 3 1/2 cups of white whole wheat flour in my Kitchenaid mixer. The dough was pretty sticky when I took it out after kneading, so I'm not sure if that's normal or if I should have added a bit more flour. I'm a novice at yeast breads, so I honestly don't know what it should have felt like, but it sure tasted good. My sticky dough produced a nice tender crust. Will surely be making this again and again. I only made one pizza, and turned the other half of dough into breadsticks. Thanks!