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Tried-and-true Whole Wheat Pizza Crust Recipe
|Active dry yeast||1 Teaspoon (Approximately 1/2 A Yeast Packet)|
|Organic brown sugar||1⁄2 Teaspoon|
|Warm water||3⁄4 Cup (12 tbs)|
|Olive oil||1 Tablespoon|
|Whole wheat pastry flour/White whole wheat flour||1 Cup (16 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs), divided (Organic)|
Serving size: Complete recipe
Calories 738 Calories from Fat 153
% Daily Value*
Total Fat 17 g26.5%
Saturated Fat 2.2 g11.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 982.6 mg40.9%
Total Carbohydrates 126 g42%
Dietary Fiber 12.3 g49.2%
Sugars 2.8 g
Protein 18 g36.3%
Vitamin A 0% Vitamin C 0.02%
Calcium 6.7% Iron 41.4%
*Based on a 2000 Calorie diet
Stir in salt and oil. Mix in whole wheat pastry flour and 1⁄2 cup of the allpurpose flour. Turn dough out onto a clean, well-floured surface and knead in more flour until dough is no longer sticky.
Place dough in a well-oiled bowl, cover with a cloth and put in a warm place. Let rise for an hour. Punch down dough and form into a tight ball.
Allow to rest before rolling out and topping.Preheat oven and a pizza stone, if using, to 425 degrees. Bake topped pizza on pizza stone or a cookie sheet lined with parchment paper for 15 to 20 minutes, until crust is golden brown.
NUTRITION INFORMATION PER SERVING: (for 8 slices): 110 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 146 mg sodium, 20 g carbohydrates, 2 g fiber, 3 g protein
This recipe is excerpted from the book Peas and Thank You by Sarah Matheny. To learn more about her or to purchase this book, please visit: PeasandThankYou.Com.