Who doesn’t love pizza? Oftentimes, pizza gets a bad rap as a junk food, because it’s is often made of refined flour and loaded with cheese, greasy sauces, and fatty meats. However, pizza can be a healthy and delicious option, too! I love to load mine with vegetables and fresh sauces. We make a lot of pizza at iFit, but we always put a healthy twist on it—one of our favorites is using a whole wheat crust. This recipe makes a chewy, rich, delicious crust that will make the perfect base for your next pizza.
Makes: 1 large pizza (cut into 8 slices) | Serving Size: 1 large slice
Prep Time: 90 min | Cook Time: 15-25 min | Total Time: 1 hour 45-55 min
- 1 packet or 21⁄4 teaspoons active dry yeast 2 Tablespoons molasses
- 1 cup warm water
- 1 Tablespoon olive oil
- 11⁄2 teaspoons salt
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- 2 Tablespoons vital wheat gluten
- 21⁄2 cups whole wheat flour
- In the bowl of a stand mixer, activate the yeast by combining it with the molasses and warm water. Set aside for 3–5 minutes, or until the yeast starts to get foamy.
- Add the olive oil, salt, basil, oregano, vital wheat gluten, and 1 cup of the flour to the yeast mixture. Mix on low speed.
- Slowly add the remaining flour in half-cup increments until the dough begins to pull away from the sides. The dough should remain tacky, but form into a ball.
- Grease a large bowl. Place the dough in the bowl, then rotate the dough until fully coated with oil. Let the dough rise for 60–90 minutes or until doubled in bulk.
- Preheat oven to 400°F.
- Prepare pizza as desired. Bake for about 15–25 minutes (bake time will vary, dependingon the thickness of the crust).
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