By Claire Marshall RD
Pizza has always been one of my favorite foods, but many people think that it can’t be part of a healthy diet. By loading it up with vegetables and opting for a thin, whole wheat crust, this homemade dough can fit into any balanced diet.
- 1 package dry active yeast
- 1 cup + 2 tbsp. very warm water
- 2 tsp. honey
- 1 tbsp. + 1 tsp. olive oil
- 2½ cups whole wheat pastry flour (plus additional if needed)
- ½ tsp. salt
- Combine yeast, water, honey, and 1 tbsp. olive oil in a large mixing bowl, stirring well. Let stand for 10 minutes, until mixture becomes foamy.
- Combine 2 cups of the flour with the ½ tsp. salt, then add to yeast mixture. Stir until the dough forms a sticky ball. Using your hands, knead the dough for about 5 minutes, incorporating the remaining half-cup of flour.
- Use additional teaspoon of olive oil to grease and clean mixing bowl. Add the dough and flip to coat in oil. Cover and let rise for about 1.5 hours.
- Pre-heat oven to 375°. (If using a pizza stone, follow manufacturer’s directions for temperature and baking time.)
- Punch dough down, and shape into rectangle to cover a floured baking sheet. Let dough rest for 10 minutes, then add toppings and bake for at least 30 minutes until golden brown.
Approximate nutrition facts (dough only, per ⅛ of recipe): 165 calories, 3 grams fat, 29 grams carbohydrate (4 grams of fiber), 4 grams protein
I divided this recipe into two smaller pizzas and topped it with artichokes, roasted red peppers, sundried tomatoes, mushrooms, and crumbled goat cheese.
What are your favorite pizza toppings?