Best 5 Healthier Alternative Whole Wheat Pizza Crust Recipes

HEALTHIER ALTERNATIVE WHOLE WHEAT PIZZA CRUST

Steps:

• Mix the first 5 dry ingredients in a bowl. Add the wet ingredients and mix well until dough leaves the side of the bowl, I usually do this with a serving spoon and then a use my hands.
• Knead dough on a floured surface for about 5 minutes or until smooth with some elasticity.
• You may use it immediately by rolling it out on a 12in. pizza pan or place in a bowl and cover with a towel and let stand, if you do this punch down before rolling onto a 12in. pizza pan.
• Put on your desired toppings and bake at 425 for about 20-23 minutes.

WHOLE WHEAT PIZZA DOUGH

Steps:

• Mix all the ingredients together in a medium bowl for about 1 minute. Cover and leave at room temperature overnight.
• Mix all the biga ingredients together in a bowl until they form a ball of dough. Using wet hands, knead the dough for 2 minutes, the dough will feel very tacky. Let the dough rest for 5 minutes and then knead it again (with wet hands) for 1 minute. Place the dough in a clean bowl and cover tightly. Refrigerate overnight.
• The next day - Remove the biga from the fridge 2 hours before mixing the final dough to take off the chill.
• Place the biga on a floured surface. Pull the soaker out of its bowl and place it on top of the biga (you will stack the doughs on top of one another). Using a metal pastry scraper or knife, chop the doughs into 12 pieces. Place pieces in the bowl of a standing mixer (see below for instructions to mix by hand). Add the 7 tablespoons of whole wheat flour, salt, yeast, honey, and 2 tablespoons olive oil to the dough. Mix with the paddle attachment on slow speed for 1 minute. Switch to the dough hook and mix on medium-low speed for 2 minutes until the doughs become cohesive. Add more flour or water as needed until the dough is soft and slightly tacky.
• Place the dough pieces in a large bowl. Add the 7 tablespoons of whole wheat flour, salt, yeast, honey and 2 tablespoons olive oil to the dough. Knead with wet hands for 2 minutes until all of the ingredients are incorporated. The dough should be soft and slightly tacky.
• Dust a work surface with flour and roll the dough in the flour to coat. Knead the dough for 3-4 minutes, incorporating only as much flour as needed until the dough is soft and tacky. Let the dough rest for 5 minutes. Line a baking sheet with parchment paper and oil it with the remaining 1 tablespoon olive oil. Knead the dough again for 1 minute. Divide the dough into 4 pieces and form each piece into a tight ball. Roll the balls in the oil and cover pan loosely with plastic wrap or a clean dish cloth. Let dough rise for 1 hour.
• Preheat the oven to 500ºF and adjust rack to middle position. Place one ball of dough on a floured work surface. Using a rolling-pin, roll out to a 12-inch diameter disk. Brush with 1 tablespoon olive oil and sprinkle with salt and garlic powder. Spread ½ cup mozzarella, ½ cup fontina, ¼ cup pecorino, and ¼ cup slivered almonds over pizza. Bake for 9 minutes, until cheese is bubbly and just golden. Repeat with remaining dough.
• Toss arugula with juice from ½ a lemon, 2 tablespoons olive oil, and a sprinkling of sea salt. (Taste and season with more salt or lemon juice if needed) Place salad on top of each pizza, cut and serve.

AMAZING WHOLE WHEAT PIZZA CRUST

Steps:

• In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
• Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
• When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
• Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
• Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

EASY HEALTHY WHOLE WHEAT FLAX PIZZA CRUST

Steps:

• Preheat oven to 425.
• In a large bowl, stir together first 4 ingredients.
• Pour warm water into first 4 ingredients, mixing strongly.
• Add flaxseed first, then add additional flour and stir until dough forms a ball, noting that not all the flour will likely be picked up by the dough ball.
• gently knead dough on floured surface until smooth.
• Cover and let rise for 5 minutes.
• grease 9inch pie plate, and spread dough in it.
• put on tomato sauce, toppings, then cheese, and put in oven for 15-20 minutes.

WHOLE WHEAT PIZZA CRUST

Steps:

• Mix water, oil, honey and yeast.
• Add wheat gluton, garlic powder (optional) and two cups of the flour.
• If you are using a mixer like a Bosch, Dimension or a KitchenAid you add additional flour until the sides of the mixer come clean.
• Knead about 7 minutes in your mixer.
• If mixing by hand add one cup at a time until the right consistence and knead until smooth and elastic.
• If you choose you can let the dough rise but I just divide the dough and half and roll out one on my pizza stone.
• After you roll the dough out pierce the rolled out pizza dough with a fork.
• Bake the pizza crust 450 degrees for about five minutes.
• Add your toppings such as sauce and cheese or whatever you want on pizza and then put back into the oven at 450 for about 10 minutes.
• Repeat for the second crust.