Whole Wheat Pizza Dough Recipe

"I wanted to find a pizza crust to make that is a "slow carb" burner that helps keep my sugar levels at bay. This is the one I chose and it's good! It's healthy and I don't feel guilty indulging in pizza using this crust. If your on a weight loss plan, eating this crust will help you to lose weight or help you to maintain the weight you have already lost. Guilt free pizza here we come!!! PLEASE NOTE: You have to mix up the ingredients the night before and let them sit out, so keep this in mind when you plan to make it. "

Original is 2 servings

Metric US

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Ingredients

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3 cups whole wheat bread flour (or use 2 cups regular whole wheat flour and 2 cups all-purpose flour)
1 cup all-purpose flour
1/4 teaspoon instant yeast
1 1/2 teaspoon salt
2 tablespoons Italian seasoning

2 cups water
1 tablespoon olive oil
2 tablespoon cornmeal

Nutritional

Serving Size: 1 (520.2 g)
Calories 1063.6
Total Fat - 13.3 g
Saturated Fat - 2.1 g
Cholesterol - 0 mg
Sodium - 45.2 mg
Total Carbohydrate - 200.1 g
Dietary Fiber - 7.1 g
Sugars - 1.2 g
Protein - 31.5 g
Calcium - 92.5 mg
Iron - 11.4 mg
Vitamin C - 0.5 mg
Thiamin - 1.8 mg

Step by Step Method

Step 1

Mix all ingredients (except the olive oil and cornmeal) the night before with a spoon until it’s combined, and leave covered in a large bowl, in a cool place, on the counter overnight.

Step 2

Before preparing the ingredients for the pizza, remove the dough from the bowl onto a well floured surface, and fold the dough over a few times, just until the flour covers all the sticky surfaces, as the dough will be really sticky.

Step 3

Prepare 2 large baking sheets by dividing the oil between them, and rubbing it all over the pan, then sprinkle with cornmeal.

Step 4

Divide the dough in two (or you can make 4 small pizzas) and shape into the desired shape and desired thickness, using a little flour to prevent sticking your hands.

Step 5

Preheat the oven to 425 degrees F.

Step 6

Leave the dough on the counter while the oven heats up. Once the oven is up to temperature, put the crusts in for 10 minutes (depending on the thickness). It should not be doughy anymore, but should not be browned at all yet.