Ingredients for Meal Swap Whole Wheat Pizza Crust
- White Sugar
- 1/2 cup warm water (105-115°F)
- Active Dry Yeast
- Olive Oil
- Salt
- Whole Wheat Flour
- All Purpose Flour
- Garlic Powder
- Italian Spices
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How to Make Meal Swap Whole Wheat Pizza Crust
- In a small bowl, dissolve 1 teaspoon of sugar in 1/2 cup of warm water (105-115°F). Add 2 1/4 teaspoons of active dry yeast and let stand for 5-10 minutes until foamy.
- In a large mixer bowl, combine 2 cups whole wheat flour, 1 cup all-purpose flour, 1 teaspoon salt, and 2 tablespoons olive oil.
- Add the foamy yeast mixture to the dry ingredients.
- Using the paddle attachment, mix on low speed until just combined.
- Switch to the dough hook and knead on medium speed for 5-7 minutes, or until the dough is smooth and elastic.
- Place the dough ball in a lightly greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Gently punch down the dough.
- Divide the dough in half (or into quarters for individual pizzas). Let rise for an additional 45 minutes, or until doubled (optional – you can skip this step and proceed to rolling).
- Preheat oven to 425°F (220°C).
- Roll out each dough ball to your desired thickness and shape.
- Add your favorite pizza toppings and bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- For a crispier crust, pre-bake the crust on a pizza stone at 450°F (230°C) for 10 minutes before adding toppings and baking for another 10-12 minutes.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
3g
Fat
1g
Carbs
13g
