Feb 2, 2010 Posted by denice johnson on Feb 2, 2010 in body, life | 0 comments

homemade whole wheat pizza crust

You might notice a theme here at little light: whole wheat! We’re all about it. White flour no longer has the nutrients, fiber or flavor you can still find in whole wheat. We recommend using whole wheat wherever possible for the nutritional and taste benefits.

Homemade pizza crusts are great to have on hand for quick meals. Prepare 2 or more crusts at one time, freezing those not needed right away. Precook each crust slightly so that they are oven ready at a moments notice. Remove from freezer when needed, setting aside at room temperature as you prepare your toppings. The crust does not need to thaw completely before baking.

Many recipes claiming to be whole wheat still contain a percentage of white flour. It is a misconception to think that whole wheat cannot stand on its own. This recipe uses only whole wheat and tastes great!

Recommendation: Sunday afternoons can be a perfect time to work on make-ahead meals. Try preparing 2 crusts to freeze for times when you need something quick and healthy to serve.

The following recipe will make 3-4 10 inch pizza crusts of regular thickness. We manage to stretch this into 6 or 7 very thin 8 inch crusts.

Organic ingredients are always preferred according to availability and cost.

ingredients
4c whole wheat flour
2 pkgs yeast (or 4.5 tsp)
2 tsp sugar
1 tsp salt
2c warm water
2.5 tbsp olive oil

directions
Preheat oven to 400°F.

Sift dry ingredients into a bowl. Stir in oil and slowly add water. Knead for 10 minutes and let rise for 1 hour until dough has doubled in size.

Separate dough into 2 balls. Spread each onto greased pan. Square crusts are great for fitting into freezer size storage bags.

Bake for 5-8 minutes, according to how well done you want the crusts before adding sauce and toppings. Let cool before freezing or add toppings immediately and bake at same temperature until cheese has melted and crust is golden.