Whole Wheat Pizza Dough and Feb. Tasty Tools: Food Processor

In an attempt to make over our favorite foods to be much healthier, I was on a quest to find good tasting, but healthy pizza dough. Pizza can be healthy when topped with the right toppings, but only if you have good, healthy dough too. I found this recipe on allrecipes.com. I did take the reviewers suggestion and use all WW flour (3 and 1/4 cups was all I needed) and I did add some Italian Seasonings as well. Also as suggested I tweaked the cooking time a bit (Bake just crust at 500 degrees for 5 mins, then top pizza with toppings and finish cooking at 450 degrees until desired doneness).  The dough was very crusty on the outside and chewy on the inside with a great grainy flavor. I highly recommend this recipe. I did brush H’s side with butter on the outer crust part as that is his favorite, but mine I left plain as I like drier pizza crust.

We both topped ours with our favorite toppings and baked it to perfection!

I  have included the original recipe as found on allrecipes.com. I am also submitting this to Joelen’s Culinary Adventures Feb 09 Tasty Tools: Food Processor, Blog Event. I used my FP to shred the cheese for our pizza.It was a great way to save money by shredding my own and it makes shredding a large portion very easy. I needed mozzarella cheese in another recipe later this week but in slices. So buying a block to slice and shred helped cut down on over buying cheese that we might not eat before it goes bad! Don’t forget to check out Joelen’s Blog at the end of the month for all the Tasty Tools: Food Processor Recipes!




Food processor worked well for shredding the cheese!

1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour 
Desired pizza toppings..pepperoni, green peppers, cheeses, ham, mushrooms, tomatoes, sauce, sausage, pineapple, etc..

 In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.

Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.


2 Comments on “Whole Wheat Pizza Dough and Feb. Tasty Tools: Food Processor”

  1. Sara says:

    This looks great! Can’t wait to try it. Love your blog.

  2. bensbaby116 says:

    I just said to my husband today that I need to find a good pizza dough recipe that’s on the healthy side. I will definitely try this. Thanks for posting!

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