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Whole Wheat Pizza Crust

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Recipe

 

Yield

2 crusts

Prep

30 min

Cook

0 min

Ready

30 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sugar-Free

Ingredients

Amount Measure Ingredient Features
1 package yeast, active dry
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1 cup water
warm
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2 ½ cups all-purpose flour
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¾ cup whole-wheat flour
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2 teaspoons salt
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4 teaspoons cornmeal
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Ingredients

Amount Measure Ingredient Features
1 package yeast, active dry
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237 ml water
warm
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591 ml all-purpose flour
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177 ml whole-wheat flour
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1E+1 ml salt
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2E+1 ml cornmeal
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Directions

Stir yeast into warm water and set aside for 5 to 10 minutes.

Combine the flours and salt in a mixer bowl; add yeast mixture.

Mix until dough begins to pull away from side of bowl.

Divide dough in half. On a floured surface with floured rolling pin, roll each half into a 15-inch circle (dough should overlap pan by 1 inch all around).

If dough resists rolling, let it rest a few minutes and try again.

Dough can be refrigerated or frozen before rolling.

Thaw thoroughly before attempting to roll out.

Coat two nonstick 14-inch pizza pans with cooking spray and sprinkle with cornmeal (optional).

Arrange each crust in a prepared pan and top as desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 3743% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1186mg 49%
Total Carbohydrate 26g 26%
Dietary Fiber 5g 22%
Sugars g
Protein 24g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
 
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