One of my first jobs was working at a local pizza place. I ate pizza EVERY DAY. I thought I would get sick of it, never happened. I love pizza. However, ordering take out pizza gets expensive. And while a lot of pizza places have started offering whole wheat pizza crust, its still not that good for you.
I decided to institute Friday pizza night at our house, to help with my pizza cravings. It also makes my life a little easier. I spend a lot of time each week planning out our meals. It takes a lot of work, I’m not going to lie. So if I can have one or two meals every week that are always the same, thats great. We also do Sunday night pasta dinners, but thats for another post
I got the Friday night pizza idea (and whole wheat pizza crust recipe) from a lovely blog Dash of Sass. This is a very simple recipe, even if you are terrified to use yeast. Seriously, it comes perfect every time I make it. Its thin and crispy and very good for you.
Have you ever made homemade pizza and its crispy on the crust but soggy in the middle? That stinks. So I finally found the secret. When you pre-heat your oven, put your pizza stone in the oven to preheat. Make sure it gets nice and hot while your oven pre-heats. Make your pizza on a pizza peel covered with cornmeal (this is the one I have) and when the oven and stone are hot, slide your pizza off the peel onto the stone. Make your pizza with any topping your little heart desires…The recipe below and nutrition is for the whole wheat pizza crust only. The nutrition of the whole pizza will vary with the ingredients you use.
Here are your ingredients:
- 2 cups whole wheat pastry flour (I use Bob’s Red Mill)
- 1/4 cup ground flax seed
- 1 package active dry yeast (or 2 1/4 tsp)
- 1 tsp salt
- 1 TBS Agave or Honey
- 1 TBS canola oil
- 1 cup hot tap water (not too hot or will kill the yeast)
First step is to proof your yeast. Get 1 cup hot tap water, not to where its burning your finger, but hot. Sprinkle the yeast over top
Let the yeast dissolve into the water and let sit for 10 minutes. The mixture will get foamy and smell yeasty. Then you know its ready. If it does nothing, your yeast is bad. Throw it out and buy new yeast.
While you are letting your yeast proof, mix the dry ingredients in a stand mixer. Combine the flax seed, flour and salt:
ground flax seed
Flour and salt
Add your oil, honey and yeast mixture.
Switch to the dough hook on your mixer and mix the dough until it forms a ball.
Place dough in a lightly oiled bowl and cover with plastic wrap and dish towel. Let rise in warm place for 45 minutes until dough has doubled. I usually preheat the oven to 170 while I am mixing the dough and then turn it off. I let the dough rise it the nice warm oven.
dough after rising time
Split the dough into two balls. If you are not using the dough right away, place each in a oiled ziploc bag and freeze for later. Or if you are using it, place on a floured surface, cover and let them rise for another 15 minutes or so.
dough before second rise
dough after second rise
Roll your dough out to desired thickness, I like mine thin
Put on your desired toppings, this one was just plain.
Cook in a 450 degree oven for 8-10 minutes. It cooks very fast. I might have left this one in the oven a “little” too long. Its a little on the well done side.
The picture is not the greatest but this is a wonderful pizza recipe, I hope that you too will start Friday Night Pizza!
Nutritional Information (for the whole wheat crust only, does not include toppings):
Makes 6 servings. Serving Size is 1/3 of one pizza
5 WW PointsPlus per serving (calculated through WW online recipe builder)
CALORIES 208; FAT 5.1g; SAT. FAT 0.4; CHOLEST. 0mg; CARB. 35.5g; FIBER 7g; SUGAR 2.9; PROTEIN 5.5g
(calculated through loseit.com, some data may not be accurate)