Multigrain Pizza Crust Recipe

"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!"
photo by maeann22 photo by maeann22
photo by maeann22
Ready In:
1 pizza crust




  • 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.
  • 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.
  • Stir in enough of the remaining flour, 2 Tablespoons at a time, to form a soft dough.
  • Sprinkle 2 Tablespoons of the remaining flour over a flat surface and turn the dough onto the surface.
  • Knead the dough for 5 minutes, gradually adding just enough of the remaining flour to form a smooth, satiny ball.
  • (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.
  • Cover the bowl with a clean kitchen towel and let rise in a warm place for about 35 minutes, or until doubled in size.
  • When the dough has risen, punch it down, shape it into a ball, and turn it onto a floured surface.
  • The dough is now ready for shaping, topping, and baking.
  • 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.
  • (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.
  • Check the dough about 5 minutes after the machine has started.
  • If the dough seems too sticky, add more of the remaining flour, a Tablespoon at a time.
  • When the dough is ready, remove it from the machine and proceed to shape, top, and bake it as directed in the recipe.

Questions & Replies

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  1. 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!



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