EASY WHOLE WHEAT PIZZA DOUGH
Whip up this 100% whole wheat pizza dough recipe in your food processor. It hardly needs kneading or rising time. You can make this pizza in less than the amount of time it would take for pizza delivery. Dinner is ready! Yields two medium (11" diameter) pizzas.
Provided by Cookie and Kate
Categories Pizza
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven.
- Whisk water, oil, honey and yeast in a liquid measuring cup or small bowl. Allow yeast to proof for 5 minutes. It should puff up some by then.
- Pulse flour, Parmesan, and salt in food processor until combined. While running the food processor, slowly pour in the water mixture and process until a shaggy ball forms, about 1 minute.
- Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together. Halve the dough.
- On a floured surface, use a rolling pin to roll dough into two rounds about 11 inches in diameter. For best results, roll the dough out about as thin as reasonably possible. Aim for even thickness rather than a perfectly round shape.
- Carefully lift and transfer one of the rounds onto a baking sheet lined with parchment paper. Brush the outer 1-inch of the dough with a light coating of olive oil. Add half of the pizza sauce or crushed tomatoes (crush the tomatoes over the sink to get out as much liquid as possible). Sprinkle with half of the cheese and any other toppings you'd like to add.
- Bake on the top rack until the crust and cheese are lightly golden, about 10 minutes for cheese pizza and 12 minutes for pizza with additional toppings. Repeat with the remaining dough, then slice and serve. Leftover pizza will keep well in the refrigerator for about 4 days.
Nutrition Facts : Calories 199 calories, Sugar 2.2 g, Sodium 315.7 mg, Fat 3.3 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 33.3 g, Fiber 6 g, Protein 8.5 g, Cholesterol 2.4 mg
AMAZING WHOLE WHEAT PIZZA CRUST
A healthy whole wheat crust that comes out soft and chewy on the inside and crisp on the outside. Use with your favorite pizza toppings or pizza recipes.
Provided by Anonymous
Categories Bread Yeast Bread Recipes
Time 2h45m
Yield 10
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
- Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
- When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
- Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
- Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 32.6 g, Fat 2 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 0.3 g, Sodium 235.8 mg, Sugar 0.6 g
SUPERHEALTHY PIZZA
The quantities for this are generous, so if you have any leftovers, pop a wedge of cold pizza into your lunchbox the next day
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.
- Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.
- Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.
Nutrition Facts : Calories 479 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 19 grams protein, Sodium 1.43 milligram of sodium
WHOLE WHEAT PIZZA DOUGH
Provided by Food Network
Categories main-dish
Time 3h
Yield 4 (7-inch) pizzas
Number Of Ingredients 19
Steps:
- Proof yeast in a measuring cup with lukewarm water.
- In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.
- Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball. Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. Bring the dough to room temperature before proceeding.
- On a floured board roll and stretch each piece of dough into a 7 to 8-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.
- Preheat oven to 450 degrees F. and bake 7 to 8 minutes per pizza.
Nutrition Facts : Calories 108 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 74 milligrams, Carbohydrate 21 grams, Fiber 2 grams, Protein 3 grams, Sugar 1 grams
WHOLE-WHEAT PIZZA HAND POCKETS
These healthy whole-wheat pockets are super kid friendly and great to keep on hand in the freezer. Just pop them into a preheated oven-no parbaking or defrosting necessary-and serve as an after-school snack or pair with a green salad for lunch or dinner.
Provided by Food Network Kitchen
Time 35m
Yield 8 pockets
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment.
- Mix together the mozzarella, ricotta, Parmesan, pepperoni, egg yolk and 1/4 teaspoon salt in a small bowl.
- Divide the dough into eight even pieces. Lightly dust a clean work surface with flour and roll a piece of dough out into a 5-inch round. Put 2 heaping tablespoonfuls of the cheese filling in the center and top with about 2 teaspoonfuls of sauce. Brush the edges of the dough with beaten egg and fold one side over the filling to make a half moon. Press and crimp the edges. Put the pocket on the prepared baking sheet. Repeat with the remaining dough, filling and sauce. Brush the tops of the hand pockets with egg and cut a 1-inch vent in the center of each.
- Bake until golden brown and the filling begins to bubble, 24 to 28 minutes. Let rest for a few minutes before serving.
- Alternatively, freeze the unbaked hand pockets for up to 1 month; bake as above, from frozen, 25 to 29 minutes.
Nutrition Facts : Calories 280 calorie, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 45 milligrams, Sodium 840 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 13 grams, Sugar 2 grams
WHOLE-WHEAT PIZZA DOUGH
Tired of pizza to go? Bake up pies that rival your local pizzeria's when you keep this easily made dough on hand. Try this versatile base in our recipe for individual pizzas.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 20m
Yield Makes 2 1-pound balls
Number Of Ingredients 7
Steps:
- Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.
- In bowl with yeast, whisk sugar, oil, and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to oiled bowl; brush top of dough with oil. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
- Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into 2 balls.
- To freeze 1-pound balls: Set balls on a plate (they should not touch); freeze until firm, about 1 hour. Then freeze in a freezer bag up to 3 months. Thaw overnight in refrigerator.
- To freeze individual shells: Divide each ball of dough into 4 pieces. Using your hands, stretch each piece into a 5-inch disk (if dough becomes too elastic to work with, let it rest a few minutes).
HOMEMADE WHOLEMEAL PIZZA
Tasty healthy home made wholemeal pizza, I found a couple of recipes then amended them to make a lovely pizza from scratch. Preparation time includes dough rising.
Provided by rasully
Categories Cheese
Time 1h50m
Yield 8 slices, 2 serving(s)
Number Of Ingredients 12
Steps:
- Ferment the yeast by adding the yeast and sugar to 150ml warm water, then whisking till dissolved. Leave to stand for 10-15 minutes whilst it froths.
- Add the yeast water mix to the wholemeal flour and herbs, add the olive oil and mix well. Continue to mix and add water till you achieve a stretchy dough consistency, but not sticky. (If it goes sticky add more flour).
- Set the dough aside in a bowl covered in clingfilm or a damp towel for about 1 hour. Once the dough has grown to roughly twice its original size it is ready for kneading.
- Knead or roll the dough to the correct shape/size you require, place on to a lightly oiled baking tray / pizza tray (by oiling the tray the pizza wont stick).
- Preheat the oven to 375°F, 190°C or Gas mark 5.
- Mix the Tomato puree with the herbs, then spread the mixture over the base.
- Lay out the vegetable/meat toppings on the pizza. Then layer the mozzarella and the cheddar on top.
- Place in the oven for 20-30 minutes or until golden.
- Enjoy!
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