100% Whole Grain Pizza Dough

100% Whole Grain Pizza Dough created by DogAndCatDoc

adapted from veggie life. this is wonderful - and healthy!

Ready In:
1hr 20mins
Serves:
Yields:
Units:

ingredients

directions

  • dissolve honey and yeast in warm water, let sit for about 7 minutes.
  • stir in salt, flours, and gluten.
  • knead for 5 minute place dough in bowl sprayed with cooking spray. cover and let rise 45 minutes. punch down and divide in half. roll out and place on 2 12 inch pizza pan sprayed with cooking spray.
  • preheat oven to 450 degrees and bake for 5 minutes. remove from oven and put on selected toppings. i use roasted veggies. bake for 15 minutes. mmmmm!
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RECIPE MADE WITH LOVE BY

@KristenErinM
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@KristenErinM
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"adapted from veggie life. this is wonderful - and healthy!"
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  1. SNDevotee
    I'm giving this recipe a 5/5 b/c i've made at least over 25 healthy pizza doughs & this version has been the best. I used the whole wheat, whole buckwheat, whole soy, and wheat gluten flours at the ratios recommended and substituted brown sugar for the honey. The dough came out excellent in terms of strength, elasticity and roll-ability. I usually use a rolling pin to roll out the dough before pre-baking in an oven. The crust was delicious and light and a better flavor/taste than whole wheat alone. I plan to experiment with more oil to make the dough more foccacia like. I love that this dough is a good source of protein as the soy and buckwheat are both excellent sources of quality protein.
    Reply
  2. SNDevotee
    I'm giving this recipe a 5/5 b/c i've made at least over 25 healthy pizza doughs & this version has been the best. I used the whole wheat, whole buckwheat, whole soy, and wheat gluten flours at the ratios recommended and substituted brown sugar for the honey. The dough came out excellent in terms of strength, elasticity and roll-ability. I usually use a rolling pin to roll out the dough before pre-baking in an oven. The crust was delicious and light and a better flavor/taste than whole wheat alone. I plan to experiment with more oil to make the dough more foccacia like. I love that this dough is a good source of protein as the soy and buckwheat are both excellent sources of quality protein.
    Reply
  3. Lightchild247
    We've been trying different pizza crusts for awhile, and we really liked this one. It had a crisp outside, a soft inside, and it held up to toppings. I had some popcorn flour left over from something else, so i put in some of that instead of the other types, and because of that i had to add a bit more whole wheat flour to make it less sticky, but it came out very well, so i'll be filing this recipe.
    Reply
  4. cause4chubbyhubby
    This was exceptional! Again, I subbed oat flour for the buckwheat and soy, and I loved it! My husband called it a rock covered in cheese and refused to try it, but all the more for me! Thanks for such a helpful recipe.
    Reply
  5. cause4chubbyhubby
    This was exceptional! Again, I subbed oat flour for the buckwheat and soy, and I loved it! My husband called it a rock covered in cheese and refused to try it, but all the more for me! Thanks for such a helpful recipe.
    Reply
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