About a year ago I received a WonderMill flour mill for a product review. I had never milled my own flour before, but go used to it very quickly. It’s nice to purchase whole grain then make flour as needed instead of having a bunch of processed white flour sitting in my pantry. The best part is when you mill your own flour, you are getting the most nutrients since flour loses it’s nutrients the longer it sits on a shelf. I milled 1 3/4 cups of whole wheat grain to make enough flour for this whole wheat pizza crust recipe then some extra for dusting the pizza stone.
With the flour mill, it’s time to make a whole wheat from scratch pizza crust. There is a small pizza and sandwich place here in West Jordan, UT that I enjoy purchasing pizza from since they make a whole wheat crust. But now was time to make my own so out came the WonderMill and a crust was born.
This recipe is adapted from How Sweet Eats.
Whole Wheat Pizza Crust
1 1/2 cups whole wheat flour
1 teaspoon dry active yeast
1/4 teaspoon salt
1/2 cup lukewarm water
1 tablespoon olive oil
1 tablespoon honey
1 Tablespoon Italian seasoning
1 teaspoon garlic powder
For nutrition information and Weight Watchers points, click the magic button
Combine flour, salt and yeast in a large bowl. Add water, honey, oil, Italian seasoning and garlic powder, mixing with a spoon to form into a ball. Continue mixing with your hands and kneed for about 60 seconds. Lightly oil bowl and add dough back in. Cover and let rise for 2-3 hours.
After 2-3 hours, remove from bowl and punch down. Roll back into ball and let sit for 30 minutes.
Lay on lightly floured surface and roll very thin. Top with toppings and bake at 375 degrees for 30 minutes.
I just rolled out one pizza crust and it was a funky rectangular shape that reminded me of a map of the state of Illinois, lol. Hubby and I like different things on a pizza so we each topped our halves with something different.
He had fresh spinach, cherry tomatoes, grilled chicken, mushrooms and mozzarella cheese with a drizzle of srirracha sauce.
My half was vegetarian. I had fresh spinach, mushrooms, cherry tomatoes, mozzarella, capers and goat cheese.
This was one delicious crust!! If you have a pizza stone, put it in the oven while you’re pre-heating it so it’s nice and hot. It will give you a nice crispy crust. This crust was so good and I love the honey that was added to it. Next time, I will use small chunks of fresh garlic in my crust so it has that burst of flavor in every bite. Hubby loved his toppings but I think mine were better.
CrystelleBoutique says
September 23, 2013 at 10:14 amOh yum! I love whole wheat dough….And those mushrooms look delicious! You’re making my hungry… heeheehee
Great recipe, thanks!!
🙂
hugs x, Crystelle
Crystelle Boutique
CrystelleBoutique recently posted…Fun Decor Inspiration
Javelin Warrior says
September 23, 2013 at 4:50 pmPizza dough is one of my favorite doughs – but I’ve never tried a whole wheat version. And I’m sure the freshly ground grain goes a long way to adding even better flavor!
Javelin Warrior recently posted…Made with Love Mondays: Week of 9/23/2013
Kathryn Dilligard says
September 24, 2013 at 1:56 amOh Pizza. I want me some Pizza!
Kathryn Dilligard recently posted…thesiteowl.com
SnoWhite @ Finding Joy in My Kitchen says
September 26, 2013 at 6:13 amThat looks delicious, Lori! Thanks for sharing this pizza crust with us on Ingredient Spotlight.
Kathy Moody says
September 26, 2013 at 9:22 pmOh my, this looks so delicious! My daughter and I love wheat pizza crust, and this looks yummy!
Thanks so much for sharing with us at A Bouquet of Talent this week. So happy to have you party with us. I just followed on bloglovin and pinned, too! 🙂
Have a fabulous weekend!
Hugs
Kathy
Kathy Moody recently posted…Bloglovin, Pinterest and Hometalk Blog Hop #29
Heather says
September 30, 2013 at 11:44 amLove whole wheat pizza crust! Thanks for linking up to Good Tastes Tuesday, your recipes in pinned to our board now too!
Heather recently posted…Coming Soon – GRB Online Newsletter & Subscriber Only Printable