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We had whole wheat pizza for dinner tonight. We topped it with fresh mushrooms (my favorite!), pepperoni, and diced ham. I used an Italian blend of cheeses to top it. It was delicious!
I’ve been experimenting with different wheat doughs trying to find one that was soft and moist instead of having the texture of cardboard. I haven’t found one that I like, so I experimented with the white bread crust recipe that I already had. Tonight I added an egg for extra protein, some wheat gluten to help it rise, and powdered milk to make the dough softer. It turned out wonderfully – the dough baked up nice and soft. Next I’m going to try making it with part oat flour, but other than that, I probably won’t make any more changes to the recipe. I like the texture and flavor of oat flour (it’s softer and sweeter than wheat flour), so I want to try it and see what happens. Oat flour is a lot higher in carbs though, so I probably won’t substitute it for too much of the wheat flour.
Whole Wheat Pizza Crust
Makes 1 crust
1 cup warm water
1 tablespoon yeast
2 teaspoons wheat gluten
1 teaspoon sugar
1 teaspoon salt
3 tablespoons oil
1/3 cup dry milk
2 1/2 cups wheat flour, whole-grain
Sprinkle yeast into warm water and let dissolve. Add all other ingredients and mix well. Let rest for 5 minutes
Preheat oven to 400. Knead dough and press into a greased pizza pan. Bake dough for 5 minutes or until no longer shiny but not browned.
Remove from oven and top with sauce, toppings, and cheese. Bake for an additional 10 to 20 minutes.
Per Serving (excluding unknown items): 146 Calories; 5g Fat (31.4% calories from fat); 6g Protein; 20g Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol; 200mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.