Today I’m on a mission. My mission is to convince you how easy it is to make a healthy, homemade, whole wheat pizza crust. I know what you’re thinking. Easy is putting a pre-made crust into your grocery cart. Easy is opening a package and popping it into the oven. That’s easy, Maryea. Okay, yes, that is easier than making homemade pizza dough.
Before you go and buy some pizza crust, hear me out. Yes, there are some healthy-ish, whole wheat options for pre-made, already baked pizza crust at the grocery store. Even those healthier options, however, can have some unwanted ingredients. Usually it’s in the form of soy oil. While soy is healthy in its whole form, when it’s highly processed it becomes inflammatory, messes with your hormones, and isn’t so great for you.
But, wait, you say! What about the pre-made, unbaked dough you can buy that has decent ingredients? Those will do in a pinch, but I have yet to find a store-bought dough that tastes anywhere near as good as a homemade variety. Especially not store-bought whole wheat dough.
Even if you aren’t a bread maker, you can make pizza dough. This is an easy, no-fuss recipe. There are certainly more time-intensive ways to make pizza dough, but this is the easy, no-mixer-required way to make an everyday, homemade pizza dough. The results are a crispy-bottomed, chewy crust that is a wonderful vehicle for your favorite pizza toppings. And all you need are a few ingredients that are probably in your pantry right now. There are a couple of things I’ve learned over the years in making homemade whole wheat pizza dough. First, using regular whole wheat flour doesn’t yield the best results. When I use regular whole wheat flour, I use 50% all-purpose flour and 50% whole wheat flour. I prefer to have a 100% whole wheat crust, however, so I use white whole wheat flour to get the best results. White wheat is a milder wheat, so I like the results it provides. Just an FYI, white whole wheat flour is still a whole grain, unrefined flour, with the same nutritional benefits as regular whole wheat flour that comes from red wheat. Whole wheat pastry flour works here, too, but not as well. It’s got less protein and gluten than white whole wheat flour, so I usually use it more for things like muffins, cakes, and pancakes, but it’ll work if that’s what you have on hand. The dough will be a little more delicate and harder to handle, so if you have white whole wheat flour, that’s the way to go. The second thing I’ve learned is that pizza dough with whole wheat flour needs less flour/more water than pizza dough made with regular all-purpose white flour. So don’t freak out if you are used to making homemade pizza dough with white flour and this recipe seems different. If you use the same amount of water with whole wheat flour as refined flour, you’ll end up with dry, dense pizza dough. Just trust the recipe and know that you can always add extra flour if the dough is too sticky. Are you ready to make some homemade whole wheat pizza dough?! Let’s do this. Don’t forget to keep reading after the recipe for some great spring pizza ideas!
10 Ideas for Spring Pizzas
Use the best of spring produce to create a unique and nutritious spring pizza! Unless noted, start with olive oil and sea salt on the crust, and then add the following combinations. Most of the vegetables will need to be cooked ahead of time as they won’t cook as quickly as the crust.