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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 163.9
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 75.5 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 4.9 g

View full nutritional breakdown of Whole Wheat Thin Crust Pizza Dough calories by ingredient
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Whole Wheat Thin Crust Pizza Dough

Submitted by: AZIAS_MOMMY
Whole Wheat Thin Crust Pizza Dough

Introduction

This is a GREAT pizza dough...but keep in mind the nutrition information is for the crust only! This is a GREAT pizza dough...but keep in mind the nutrition information is for the crust only!
Number of Servings: 8

Ingredients

    - 1 1/2 cups all-purpose flour
    - 1 cup whole wheat flour
    - 1.5 tsp (or 1/4 ounce) active dry yeast
    - 1/4 tsp salt
    - 1 cup warm water
    - 1/2 - 1 tbsp olive oil
    - cornmeal for sprinkling (optional)
    - 1 tbsp each garlic powder, italian seasoning, onion powder or whatever spices you want (to taste)
    - pinch of sugar

Directions

1. Mix a little sugar into the warm water.
2. Sprinkle yeast on top.
3. Wait for 10 minutes or until it gets all foamy.
4. Pour into a large bowl.
5. Add flour, salt, olive oil.
6. Combine.
7. Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).
8. Cover and let rest for 20-30 minutes.
9. Lightly grease two 12-inch pizza pans.
10. Sprinkle with a little bit of cornmeal.
11. Divide dough in half.
12. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
13. Try to make it thicker around the edge.
14. If desired, pre-bake at 425 F for 10 minutes (I don't always do this).
15. Then spread with pizza sauce and use the toppings of your choice.
16. Bake at 425 F for 10-20 minutes longer or until bubbly and hot.
17. Makes 2 12-inch pizzas.
18. If you don't want to use all the dough, you can freeze it.
19. Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).
20. When you want to make a pizza, take dough out of freezer and allow to thaw before using.

Each pizza yields 4 servings of 2 pieces of pizza.



Number of Servings: 8

Recipe submitted by SparkPeople user AZIAS_MOMMY.






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Member Ratings For This Recipe


  • Incredible!
    9 of 9 people found this review helpful
    This is a really tasty whole wheat pizza crust! I used 3/4 of the dough to make one large pizza for dinner, and used the rest for mini calzones for my kids to take to school. We topped it with oven-roasted tomatoes, feta cheese, spinach leaves, caramelized onions and roasted garlic. Delicious! - 9/11/07

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  • Incredible!
    7 of 7 people found this review helpful
    This was AWESOME! I seperated it into 8 equal sizes (weighed) and rolled it as thin as a tortilla. Prebaked for about 6-7 minutes and then added ital sausage, onion, pizza cheese and topped with chopped tomatoes. This was delish, my husbnad gobbled it up! No more boboli, or flat bread crusts for us! - 8/15/08

    Reply from AZIAS_MOMMY (12/2/08)
    Mmmm sounds good to me!


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  • Very Good
    7 of 7 people found this review helpful
    I have never made pizza dough before, and this turned out great. The whole family liked it! In fact, after dinner I doubled the recipe and put four balls of pizza dough in the freezer for future enjoyment! - 3/20/08

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  • Incredible!
    5 of 6 people found this review helpful
    Used this crust for our Superbowl party. Everyone thought it was great with the added bonus of being healthy I tried it with both 100% wholewheat flour and the ratio of whole wheat to white flour. For my crowd, I will stick to the original recipe. - 2/1/09

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  • Incredible!
    5 of 5 people found this review helpful
    Such an incredibly easy recipe. I always thought making Pizza Dough would be time consuming and difficult but this recipe proved me wrong. - 7/20/08

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  • Incredible!
    4 of 4 people found this review helpful
    This pizza crust was fantastic! I modified the recipe a bit. I only used whole wheat flour (2.5 cups). I used 1tsp italian seasoning and .5 tsp garlic powder and .5 tsp salt. It was the perfect amount of dough for our 15 inch pampered chef stone pizza pan. Everyone in the family loved it. yummy! - 5/13/08

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  • Incredible!
    3 of 3 people found this review helpful
    I use this recipe so often that I have it memorized. It's the perfect consistency and it tastes great! I use it to also make calzones and garlic knots. I recommend it! - 5/18/12

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  • Incredible!
    3 of 3 people found this review helpful
    I'll never buy pizza again. This was incredible and the dough was so nice and easy to work with, I could roll it out really thin. The flavor was outstanding as well. My husband and 2-year old could not stop eating. Fantastic! - 2/8/09

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  • Incredible!
    3 of 3 people found this review helpful
    This tasted great! I even par baked one, added toppings and froze it for my husband to eat at a later time. It rose nicely and smelled wonderful while baking (like garlic bread). Will definitely make again! - 12/28/07

    Reply from AZIAS_MOMMY (9/10/08)
    Thanks for trying out par-baking and freezing! Great to know there is yet another way to enjoy it!


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  • Incredible!
    1 of 1 people found this review helpful
    LOVED IT! Very easy to make, for a first-timer, and it tasted wonderful! I will be passing this on to everyone I know. I added homemade sauce, red & green peppers, pineapple, spinach, low-fat cheese and canadian bacon. It was a huge hit, thanks for the delicious crust! - 3/4/09

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  • Very Good
    1 of 1 people found this review helpful
    An excellent homemade dough recipe. - 2/24/09

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  • Very good, but a little heavy. - 7/21/13

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  • I first made this crust months ago, and it's been my go-to recipe ever since. I love the addition of seasonings to the crust, it's so tasty this way! I usually add a full tablespoon of oil, sometimes more. This dough comes together quickly and easily. - 6/8/13

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  • Wonderful crust! A keeper recipe for sure! - 5/3/13

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  • OMG this is good. My husband is really picky about his pizza crust and he just loves this, he ate half the pizza I made tonight.
    Thanks for a Great recipe. - 3/7/13

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  • This was really good. I like the blend of white and wheat better than all wheat. The dough handles much better. I think I rolled it out too thin this time. I also froze half for another time. I will need to be careful of the toppings. They really add up. - 3/6/13

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  • Came out really thin, crisp and light! Was surprised that it was only "proofed" for 10 minutes in the oven, as my usual home made doughs are warmed for up to 60 minutes for a full rise. Still, was very good. Topped with onions, mushrooms and fresh spinach for a higher vegetable count.
    - 1/20/13

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  • IT was awesome, it was my first attempt to make pizza dough and it impressed me. However I ended up adding about 3/4 C all purpose flour because the Whole wheat flour I was using was very high in gluten, and themp was almost 98 F! However I ended up with 3 - 9" pan pizzas - 9/10/12

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  • Thought this crust held up really good to lots of toppings. It stayed nice and sturdy and had a good flavor. One adjustment I'll make to make it a bit more appealing to the kids is to add a touch of honey to see if that sweetens it up. I also might experiment with using only whole wheat flour. - 5/19/12

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  • Tasty and easy! - 2/4/12

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  • I love this crust now if only I can find a good pizza sauce to go with it. - 1/19/12

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  • Excellent thin crust...easy and much healthier than purchased pizza, especially since you can add your choice of toppings! I froze the second crust and can't wait to make it! - 12/29/11

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  • love it and so easy to make, I was a little confused by the spices and what to do with them, so I mixed them into the dough, kids loved it! Made their pizza into a pb n j pizza, smoked chicken, alfredo sauce, cheese, mushrooms, onions and spices on top :) - 10/15/11

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  • I'm planning to make pizza tomorrow so I precooked the crusts today...and my house smells incredible! This was very easy - not sure why I was ever intimidated by dough that has to raise before? I also mixed in some minced garlic, and dried Italian herbs (thyme, oregano, basil) and it smells delish! - 10/1/11

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  • My son and I made this and we both loved it!!..Today is our second go round! - 9/18/11

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