Whole Wheat Pizza Dough


Whole Wheat Pizza Dough

In hopes of satiating a craving, I’ve been working on lightening up the standard pizza recipe by topping it with a reduced fat cheese, lean meat and veggies and of course adding some whole grains by starting with a whole wheat dough.

Yield: 2 thin 16″ pizza crusts


1 package active dry yeast

1 1/4 cup lukewarm water

1 1/2 cup whole wheat flour

2 cups all-purpose flour

1 Tbsp olive oil

1 Tbsp agave nectar

1/2 tsp salt


Proof yeast according to package directions.

In a food processor, add both flours, salt, prepared yeast, oil, agave and any remaining water.  Pulse processor to combine all ingredients.  Process until the dough begins to form a ball on the food processor blade.  Remove dough to a large oiled bowl.  Cover with plastic wrap and let rise in a warm place until dough has doubled in size, about 45 minutes.

Punch down dough and transfer to a floured board.  Knead briefly.  Divide into two portions, forming each portion into round disk about 8 inches in diameter.  Cover with plastic wrap and place in refrigerator for at least 2 hours or overnight.

If only making one pie, place second dough ball in plastic wrap inside of a ziplock bag and freeze for later use.

 Remove from refrigerator and bring to room tempurature before proceeding.  On a floured surface, roll and steatch each piece of dougn into a 16″ circle.  Place each circle on a dusted pizza peal or screen and top as desired.
Preheat oven to 475 degrees F and bake for 15-18 minutes or until bubbly and golden brown

Ham, Roasted Red Pepper and Black Olive Pizza on Whole Wheat Crust


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