Monday, May 30, 2011

Whole Wheat Pizza Crust

I just love pizza and so does my husband.  The only problem is that he is diabetic and pizza always raises his blood sugar too high.  So I decided to try to find a whole wheat pizza crust recipe that would be simple enough to do and still taste good.  I found it!  This recipe is soooo easy and makes such a delicious pizza...actually two!  I found this recipe in my Fleischmann's Yeast cookbook.  You can find other recipes on their website here.  A little tip...keep your whole wheat flour in the fridge or freezer.  Because it still has the wheat germ in it, it will go rancid quicker than regular flour.

Whole Wheat Pizza Crust

1c whole wheat flour
2c AP flour plus a little more for rolling
1 pkg rapid rise yeast
3/4t salt
1c very warm water (120-130 degrees)
2T olive oil

In a large bowl, combine 1c of WW flour and 1c of AP flour.  Add yeast and salt.  Stir very warm water and oil into dry ingredients.  Add enough additional AP flour to make a soft dough.  Knead on lightly floured surface until smooth and elastic for about 4-6 mins.  Cover and let rest 10 mins.  Lightly oil two 12 inch pizza pans.  Divide dough in half and roll/stretch dough to cover pans.  Top pizza as desired and bake at 400 for 20-30 mins.  Baking time will depend on toppings and thickness of the crust so keep an eye on it.

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