Whole Wheat Pizza Crust

1 1/3 cup warm water
2 T Olive oil
2 T honey
1 T Molasses
1 t pink Himalayan sea salt
3 + cups 100% whole wheat flour
1 T rapid rise yeast
1/4 cup corn meal

Depending on the humidity you may have to add more or less flour to get the right consistency. Also, proofing the yeast before hand ensures that your yeast is good and will make a great crust!

Heat water to 75 to 80 degrees. Add the honey and yeast and stir. Let set for about 5 minutes to proof the yeast. Put olive oil, molasses, salt, yeast, and 2 cups of the flour to a food processor using the dough attachment. Add enough additional flour until the dough pulls away from the sides and forms a ball. Knead for an additional 2 minutes.

Cover the dough with a towel and place in a warm place for 25 to 35 minutes until the dough rises to almost double.

Preheat the oven with a pizza stone to 425 degrees. Remove from oven and brush a little olive oil onto the pizza stone. Sprinkle with corn meal.

Remove dough from food processor, and turn the dough in your hands to shape into a circle. Quickly spread the dough onto the pizza stone and bake for 8 to 10 minutes. Remove from the oven and add toppings.

Serving Size: Makes 12 Servings

Number of Servings: 12

Recipe submitted by SparkPeople user DKMARCH.