I have been perfecting this recipe for three years, and it is definitely a family favorite which I have also served to company on multiple occasions! It is not too difficult to throw together (very little hands on time), but the delicious taste and health benefits are worth any extra effort! We probably make this whole wheat pizza recipe two or three times a month.
I have on occasion mixed up the dry ingredients ahead of time and stored them in the freezer. When I want to make a pizza, I just pull out the dry mix, add the oil and water, and proceed as usual! Whole wheat flour is best for you when freshly ground, but storing it in the freezer is the next best thing.
Whole Wheat Italian Herb & Garlic Pizza Crust
2 cups whole wheat flour, freshly ground
2 1/2 tsp. yeast (or one packet)
1/2 tsp. salt
1 tsp. garlic powder
2 tsp. Italian seasoning
1 cup warm water
2 Tbsp. olive oil
Grind wheat in the WonderMill.
In a mixing bowl, combine flour, yeast, salt, garlic powder, and Italian seasoning.
Add water and olive oil and mix just until combined. Dough will be very wet.
Sprinkle the surface of the dough with flour, cover, and let rise in a warm place for 25 minutes. Preheat oven to 400 degrees.
After the rise, turn out dough onto a well-floured surface and knead until smooth and elastic (adding flour as necessary).
Roll out crust to desired thickness onto a greased baking sheet or a pizza stone (I usually just use my hands to press it out into a round-ish shape). Bake crust for 5-6 minutes by itself.
Remove crust from oven and top with sauce, cheese, and desired toppings. Bake for 15-20 minutes (depending on crust thickness and what toppings you used) until crust is cooked through and cheese is melted.
We like lots of combos, but one of our favorites is bacon and mushrooms!