5 Reviews

Really great! I chose this for the same reason as soda girl--simple ingredients and lack of oil. I added a tsp of honey when proofing the yeast and brushed on a bit of olive oil before baking. I was really surprized and thrilled with the results. It had a nice flavor, good consistency, and tasted great as a base for my spinach pizza. This is my first try at whole wheat crust, and I'm sticking with this one. I'm someone who loves the hearty texture and strong flavor of whole grains, so I appreciated that the flavor of the crust was evident even after I added toppings. Thanks for the great recipe.

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yellow_apple30 November 03, 2010

There were a few different recipes to choose from, but I chose this one for its lack of oil and other added ingredients. So I was delightfully surprised. However, I did add a couple of things, I sprinkled a small amount of parmesean cheese and oregano on the bottom of the pan before putting down the crust. Also, after baking it initially I did an egg white wash around the outer crust to give if a nice color and crunch. It turned out great. Thanks for the healthy recipe.

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soda girl June 24, 2009

This is such an easy pizza crust to make! No more premade dough for my family! I also brushed it with olive oil before baking, then baked for about 10 minutes before putting on topppings. Thanks for sharing!

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kellib626 December 30, 2011

This was amazing!! We are trying to eat more whole grains and I wanted to find a whole wheat pizza crust recipe. This looked so easy and we did not miss the flavor of a normal pizza crust. I did everything as directed except I tripled the recipe. I did have to add more ww flour to get it to where it was not so sticky. I also used a mix of ww flour and oat flour. I kneaded it just a couple of times to get it smooth and then I lightly oiled it and put in a bowl, covered and let it rest for the hour. I buttered the pan spread out the dough and baked for 10 minutes. I took it out put my sauce and toppings on and slid it back onto the oven rack without a pan for 10 more minutes which made for a crunchy crust which we love. I put leftover dough in the fridge overnight for a fresh pizza the next day and it was just as good. Thumbs up from everyone. Thank you so much for posting this.

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mari79 October 01, 2011

So easy to make, it's crunchy and very yummy, just what I needed! The whole wheat crust flavour is rich, already made it twice in a week. Pre-baked for 10 minutes in 180C and then after adding toppings it went for another 17 minutes.

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Caissinha May 20, 2011
Whole Wheat Pizza Crust