Whole Wheat Pizza Dough

User Reviews

3

4 reviews
Average
  • Prep Time

    40 mins

  • Cook Time

    15 mins

  • Total Time

    55 mins

  • Servings

    8 Slices of Pizza

  • Calories

    183 kcal

  • Cuisine

    American

Whole Wheat Pizza Dough

This is truly the Easiest Whole Wheat Pizza Dough recipe ever! It's chewy, soft and crispy all at the same time. It's divine pizza with a healthy twist!

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Ingredients

Servings
  • 1 1/2 cups water lukewarm
  • 1 active dry yeast 2 1/4 teaspoons, package
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 2 cups whole wheat flour

Spinach Pesto Pizza:

  • 1/4 cup pesto sauce
  • 1 cup mozzarella cheese shredded
  • 1 cup spinach
  • 1/2 cup mushrooms sliced
  • 1/4 cup cherry tomato halved

Instructions

  1. In the bowl of a stand mixer add the water and the yeast. Let proof for 5-7 minutes. Add in the sugar, salt and wheat flour. Using the dough hook on medium mix until the dough starts to form. Remove form the stand mixer and shape into a ball.
  2. Add the olive oil to a medium sized bowl and add the dough. Cover and let rise for 30 minutes.
  3. Preheat oven to 400 degrees. Divide the dough in half. Roll out the dough to 1/4 inch thick and place on a pizza baking sheet or stone. Add The pesto, cheese, mushrooms and cherry tomatoes. Bake for 12-15 minutes or until golden brown.

Nutrition Information

Show Details
Calories 183kcal (9%) Carbohydrates 25g (8%) Protein 8g (16%) Fat 7g (11%) Saturated Fat 2g (10%) Cholesterol 12mg (4%) Sodium 455mg (19%) Potassium 170mg (4%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 625IU (13%) Vitamin C 2mg (2%) Calcium 97mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Slices of Pizza

Amount Per Serving

Calories 183 kcal

% Daily Value*

Calories 183kcal 9%
Carbohydrates 25g 8%
Protein 8g 16%
Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 12mg 4%
Sodium 455mg 19%
Potassium 170mg 4%
Fiber 4g 16%
Sugar 2g 4%
Vitamin A 625IU 13%
Vitamin C 2mg 2%
Calcium 97mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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