I really cannot say enough how much I love pizza, and especially homemade pizza. For one, pizza (for me) is usually some kind of delicious carbs topped with cheese. What’s not to love about that?! But additionally I love how easy pizza is to make and that you can often use up random ingredients you may have on hand that you don’t know what else to do with. Have half a bell pepper and a partially opened and used can of sliced pineapple? Why not make pizza with it? I also personally love leftover pizza the next day, so it’s a great meal to make that can become an even faster workday lunch the following day. This scores MAJOR points with me!
Probably the most important part of pizza is the crust. Do you want something chewy? Crunchy? Can be made in 10 minutes? Whole wheat? Gluten-free? There are a lot of options. I wanted to share my #1 go-to pizza crust recipe which is a 100% whole grain pizza crust (from our cookbook, Weekday Weekend). So scroll down to get that recipe. But, I also thought I might link a few other really great pizza crust recipes we have in our blog archives.
If you need something quick and have no time for yeast to rise, I highly recommend this thin crust pizza dough recipe. Yum!
Pizza is not always known as a high-protein meal option, especially if you’re like me and don’t usually add meat as a topping. That’s why I love this high protein pizza dough recipe that uses pea protein to add a little more nutrition to this meal.
And this cauliflower crust recipe might be from 2014, but it still holds up! Love a meal that feels like a treat but still packs in a good amount of vegetables. Happy pizza making! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with the ACS for Desktop actions.
Whole Wheat Pizza Crust
- 3/4 cup 177 g warm water
- 1 teaspoon pure maple syrup
- 2 ½ teaspoons active dry yeast one packet
- 1 cup + 2 tablespoons 160 g white whole wheat flour
- 1 teaspoon salt
- 1/4 cup + 1 teaspoon 42 g olive oil
- 1 teaspoon whole grain cornmeal optional
In a glass mixing bowl, stir together the warm water and maple syrup so the syrup dissolves. Pour the yeast over the top of the water and allow to sit for 5 minutes.
In a large mixing bowl, combine the white whole wheat flour, salt, and olive oil. Add in the yeast water and stir until a loose dough ball forms. This dough will be quite wet but it should hold together loosely. Allow to rest for 10 minutes.
On a lightly floured surface, knead for 2 to 3 minutes. Place in a lightly oiled bowl (you can use the same mixing bowl if you like), cover with a clean dish towel, and allow to rise for 1 hour.
Oil a baking sheet and lightly dust with whole grain cornmeal if using. Roll out the dough and transfer to the prepared baking sheet. Bake at 400°F for 12 to 15 minutes total. This means you will likely want to bake for 5 to 6 minutes then add your sauce and toppings before baking for the remaining bake time so that everything is hot when you serve it.