Wholesome Pizza Dough
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 tsp instant yeast1/2 cup whole wheat flour1/3 cup oat flour (ground rolled oats)pinch sea salt2 tbsp ground flaxseed1/3 cup warm water 1/2 tsp brown sugar3 tbsp whole wheat flour (for kneading) 1 tbsp cornmeal, for dusting
In a bowl, combine yeast, flours, salt and ground flax, whisking well.
Mix together warm water and brown sugar in a small cup and add to the dry ingredients.
With a sturdy spoon (or if you're doing this in a stand mixer, using the dough hook), mix the dough well until it forms a ball.
Dust a countertop with some of the flour and turn the dough out.
With lightly moistened hands, knead the dough until it's fairly smooth, then divide into 4 pieces.
Cover with a towel and let rest 30 minutes.
Preheat the oven to 350F.
Working one piece at a time, press dough out into a thin, flat shape (it doesn't have to be a circle!) and place on a cookie sheet dusted with the cornmeal. Repeat with remaining dough.
Place the sheets in the oven and bake 10 minutes (they should not brown).
Proceed with any recipe you like!
Make ahead:
Prepare dough through step 6. After resting, deflate and wrap in plastic, store in heavy-duty zip-top bags in the freezer up to 4 months or refrigerate no more than 8 hours before use. Allow dough to fully thaw and come to room temperature before proceeding with recipe.
For "pre-made" crusts, prepare recipe through step 10. Allow crusts to cool completely, then sandwich between layers of wax or parchment paper and transfer to heavy-duty zip-top bags. Store in the freezer for up to 6 months.
Variations:
Add herbs, chopped or powdered garlic or ground pepper to the crust for an interesting twist!
Make one big pizza crust from this recipe and bake it 12-15 minutes before topping it.
Add an extra gram of protein to the crust by using 2 tbsp of low-fat soy flour in place of 2 tbsp of oat flour.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Mix together warm water and brown sugar in a small cup and add to the dry ingredients.
With a sturdy spoon (or if you're doing this in a stand mixer, using the dough hook), mix the dough well until it forms a ball.
Dust a countertop with some of the flour and turn the dough out.
With lightly moistened hands, knead the dough until it's fairly smooth, then divide into 4 pieces.
Cover with a towel and let rest 30 minutes.
Preheat the oven to 350F.
Working one piece at a time, press dough out into a thin, flat shape (it doesn't have to be a circle!) and place on a cookie sheet dusted with the cornmeal. Repeat with remaining dough.
Place the sheets in the oven and bake 10 minutes (they should not brown).
Proceed with any recipe you like!
Make ahead:
Prepare dough through step 6. After resting, deflate and wrap in plastic, store in heavy-duty zip-top bags in the freezer up to 4 months or refrigerate no more than 8 hours before use. Allow dough to fully thaw and come to room temperature before proceeding with recipe.
For "pre-made" crusts, prepare recipe through step 10. Allow crusts to cool completely, then sandwich between layers of wax or parchment paper and transfer to heavy-duty zip-top bags. Store in the freezer for up to 6 months.
Variations:
Add herbs, chopped or powdered garlic or ground pepper to the crust for an interesting twist!
Make one big pizza crust from this recipe and bake it 12-15 minutes before topping it.
Add an extra gram of protein to the crust by using 2 tbsp of low-fat soy flour in place of 2 tbsp of oat flour.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 127.7
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 2.6 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 4.5 g
- Protein: 4.8 g
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