Whole Wheat Pizza

If there's one thing I love cooking more than anything else it's probably pizza. I love pizza. And the fact that I can make an at home healthy version is even better. All you need is a great dough recipe and the possibilities are endless. 

Just recently I finally found a dough recipe that called ONLY for whole wheat flour. Recipes I've used in the past use half white flour and half whole wheat flour.  One of my favorite things about this recipe is how easy it is too make, no special equipment required! 

I found this recipe on cleaneatingmag.com which is the website for one of my favorite magazines. I made this recipe last week and today and both times it turned out great! I also made a marinara sauce that was on the site as well and it tastes wonderful on the pizza. Click here for the recipe. Great thing is it makes a lot and you can freeze what you don't use right away (that's what I did!). 

Now for the pizza.

You can do whatever toppings you like, but to get you started here are some ideas. 

Paul likes his pizza with veggies so I saute onion, bell peppers, mushrooms, and garlic with a little S&P and crushed red pepper flakes. I typically top it off with a mixture of mozerella, fontina, and feta cheese. 

I like my pizza with marinara, fontina, and parmeasan. Then after it comes out of the oven I cut the pizza and set some aside for Taylor. Then I put a big pile of fresh arugula on top, squeeze some lemon over it, and I swear it is heaven on earth. I CRAVE this pizza! 

If you decide to make your own pizza after reading this and have never done so before, please listen to this. DO NOT buy bagged cheese for your pizza. You need to use quality ingredients. I always buy cheese and grate it my self. If I'm using mozerella I buy whole milk mozerella. Don't buy yucky rubbery store brand cheese. Your pizza will taste like plastic! Use quality ingredients and you will have amazing pizza everytime. If you don't have time to make your own marinara then buy a marinara sauce you like best. When you buy a sauce read the list of ingredients. If you can't pronounce them, then you shouldn't put them in your body. Also avoid sauces with added sugar.  

Ok, that's my clean eating rant. Now for the recipe!

Clean Eating Whole Wheat Pizza 

recipe from cleaneatingmag.com

INGREDIENTS:

• 1 tbsp raw honey
• 1 cup less 1 1/2 tbsp lukewarm water (105° F to 110° F), divided
• 1 pkg active dry yeast (1/4 oz or 2 1/2 tsp)
• 2 1/2 cups whole-wheat flour, divided
• 4 tsp vital wheat gluten
• 1 tsp sea salt
• 3 tbsp olive oil, divided

INSTRUCTIONS:

1. In a large bowl, mix together honey and 1/3 cup water. Sprinkle in yeast and allow to proof, undisturbed (do not stir or move bowl), for 10 minutes or until yeast is foamy. (NOTE: If yeast does not foam, it is dead and your dough will not rise. Discard and start again with fresh ingredients.)
2. While yeast is proofing, mix together 2 cups flour, wheat gluten and salt in another large bowl.
3. Once yeast is foamy, add remaining water and 2 tbsp oil to yeast mixture. Pour in flour mixture and gently fold in with a bowl scraper or spatula until just combined. Mixture will form a very wet ball. Coat the bottom of another large bowl with remaining oil (ensure that bowl is large enough so that, when doubled in size, the dough will not reach the top). Transfer dough to bowl, rolling ball a bit to coat with oil. Cover bowl tightly with plastic wrap and set aside at room temperature to rise for 1 hour. Dough will be very soft and sticky.
4. Lightly dust counter with about 1/4 cup flour. Transfer dough to floured surface and roll lightly in flour as needed. Gently knead dough, using remaining flour as needed, for about 1 minute. Form dough into a ball and place back into bowl. Cover bowl again tightly with plastic wrap and set aside at room temperature to rise for 30 minutes.
5. Transfer dough back to floured surface, adding more flour to prevent dough from sticking, if needed, and cut dough in half to form 2 balls. Lightly knead each for about 30 seconds and reform into balls. Dough is now ready to be formed into crust or wrapped for future use. To store, wrap each dough ball individually in plastic wrap. Dough can be kept refrigerated for 24 hours or frozen for up to 1 month.

TO USE FROM REFRIGERATOR: 

Remove dough from fridge and allow to warm a little at room temperature, about 10 minutes. Form a pizza crust. 

TO USE FROM FROZEN: 

Transfer dough from freezer to fridge and let it defrost overnight before following the Use From Refrigerator steps above.

Nutrients per serving (1/8 of each dough ball): Calories: 96, Total Fat: 3 g, Sat. Fat: 0.5 g, Carbs: 15 g, Fiber: 2 g, Sugars: 1 g, Protein: 3 g, Sodium: 121 mg, Cholesterol: 0 mg.







The recipe did not come with baking instructions, but here's how I do it. The dough can be divided in half, thirds, quarters, whatever. Pre-heat oven to 400. Roll out dough to desired thickness. I like mine pretty thin. Spray a baking sheet with cooking spray and place pizza dough on sheet. Prick the dough all over with a fork so the pizza won't puff up. Bake for approximately 15 minutes. Keep an eye on it. I bake my dough almost all the way through that way once I put all my ingredients on top and stick it back in the oven I'm just waiting for the cheese to melt. I usually put it back in for another 10 minutes. 


*NOTE* 
If your a mom like me then get the pizza ready during nap time. Top the pizza with sauce and toppings, stick back in the fridge, and then when it's time for dinner all you have to do is pop it in the oven and dinner is ready in 15 minutes!!!


This is a pic of the wheat gluten and whole wheat flour. Wheat gluten is found on the baking isle with the flour.