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Whole Wheat Pizza Crust
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Whole Wheat Pizza Crust

Whole Wheat Pizza Crust recipe for an easy and quick weeknight pizza you can make in no time. Made with a combination of all purpose flour and whole wheat, this foolproof pizza dough recipe comes together in less than 30 minutes. Top it off with whatever toppings you want for a delicious homemade pizza you can make any day of the week.
Course Vegetarian Dinner, Weeknight Dinner
Cuisine Italian
Keyword vegetarian pizza, whole wheat pizza
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 2 crusts
Calories 784kcal

Ingredients

  • 1 1/2 cups warm water divided (warm to touch)
  • 1 tablespoon active dry yeast
  • 1 teaspoon maple syrup
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour plus more for the counter
  • 2 tablespoons flax meal
  • 1 tablespoon wheat germ
  • 1 teaspoon salt
  • 2 teaspoons + 1 tablespoon olive oil divided
  • 2 tablespoon corn meal

Instructions

  • Pre-heat the oven to 500 F Degrees.
  • Place the 1/2 cup of warm water and maple syrup into a measuring bowl. Sprinkle the yeast and give it a gentle stir. Let it sit for 5 minutes.
  • Place the all-purpose flour, whole-wheat flour, flax meal, wheat germ, and salt into the bowl of a food processor. Pulse 5-6 times to combine.
  • With the machine running, pour in the yeast mixture, followed by the remaining cup of water and 2 teaspoons olive oil.
  • Continue processing until dough forms a smooth ball, around 1 minute.
  • Transfer the dough on to a lightly floured surface. Gently knead to make a small ball. Cover lightly with stretch film and let is sit on the counter for 20 minutes to rise.
  • Divide the dough in half.
  • Sprinkle the baking sheet with corn meal.
  • Using a rolling pin, roll the dough into 13-inch rounds. Transfer it onto a baking sheet that was coated with corn meal.
  • Using the tip of your fingers, roll and pinch 1-inch of the dough from the outer corner towards the middle to create a lip around the edges.
  • Repeat the same process with the second dough.
  • Brush the top of each dough lightly with the remaining 1-tablespoon of olive oil.
  • Bake in the oven for 5 minutes.
  • Take it out. If you are ready to make the pizza, top it with your favorite toppings. If you want to use it for the next day, cover it with aluminum foil and place it in the fridge. As long as it is tightly covered, it will be good for the next 48 hours.

Notes

This recipe makes enough crust for two pizzas.

Nutrition

Calories: 784kcal | Carbohydrates: 150g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Sodium: 1180mg | Potassium: 560mg | Fiber: 16g | Sugar: 3g | Calcium: 68mg | Iron: 8mg