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Whole Wheat Pizza Crust

Whole Wheat Pizza Crust
Whole Wheat Pizza Crust
This healthy recipe comes from NDSU Extension Service.


2 tsp. active dry yeast

3/4 c. warm water (105 to 115 F)

1 c. whole-wheat flour

3/4 c. bread flour (For best results, use part bread flour and part whole-wheat flour.)

1/2 tsp. salt

1 Tbsp. olive oil


In a medium bowl, dissolve yeast in water. Stir in both types of flour and salt. Add oil and mix. Turn out on a floured surface and knead about five minutes or until smooth and elastic. Place dough in a greased bowl, turning dough to coat the top. Cover and let rise in a warm place about one hour, until doubled in size. Punch down and let rest 10 minutes.

On a floured surface, roll dough into a large rectangle for a thin-crust pizza or to fit a 12- or 14-inch pizza pan for a thicker crust. Place on a baking sheet or pizza pan sprinkled with cornmeal. Pinch edges to form a lip. Top with your favorite sauce, veggies, meat and cheese. Drizzle with olive oil. Bake in a preheated 450 F oven for about 15 minutes. The baking time will vary, depending on the thickness of the crust and the toppings.


Makes eight servings of crust. Each serving has 110 calories, 2.5 grams (g), 4 g protein, 18 g carbohydrate, 2 g fiber and 150 milligrams sodium.


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