Whole-wheat crust makes pizza a healthy dinner option

FIT Staff
Feb 18, 2014

With pizza being one of the most popular foods in America, why not make it healthier with an easy homemade whole-wheat crust?

The greatest thing about making pizza at home is you can make it exactly like you want it.

This is also a great way to get kids involved.

My boys love it when we make pizza at home and they can make their own.

If you stop after step two of this recipe, you can form the dough balls and wrap in plastic wrap and put in your freezer for up to three months.

When you go to use it, just thaw at room temperature for one hour then let it rise for one hour.

Thin-Crust Whole-Wheat Pizza Dough

Prep Time: 20 minutes 
Yield: 1 pound, for 5 servings

3/4 cup plus 1 tablespoon lukewarm water (105-115°F)
1 package active dry yeast (2 1/4 teaspoons)
1 teaspoon sugar
1 cup whole-wheat pastry flour (see tips)
1 cup bread flour or all-purpose flour
1/2 teaspoon garlic salt

1. Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and salt until the dough begins to come together.

2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor or in a stand mixer with a dough hook. Process or mix until it forms a ball. Continue to process until the dough is smooth and elastic, about 1 minute more in a food processor or 4 to 5 minutes more on low speed in a stand mixer.) Place the dough in an oiled bowl and turn to coat.

3. Cover with a clean kitchen towel; set aside in a warm, draft-free place until doubled in size, about 1 hour. After the dough has doubled in size, flip out of bowl onto floured surface and lightly flour the top and use a rolling pin to flatten and shape.


Nutritional Information (per serving):

Calories: 196

Fat:  1 g

Protein: 6 g

Carbohydrates: 39 g

Sugar: 1 g

Cholesterol: 0 mg

Fiber:  4 g

Sodium:  235 mg

Potassium: 45 mg




Too much sodium to be healthy. What do you top it with?