WHOLE WHEAT PIZZA CRUST NO YEAST RECIPES

18 AMAZING PLANT BASED VEGAN PIZZA RECIPES | FORKS OVER KNI…

18 Amazing Plant Based Vegan Pizza Recipes | Forks Over Kni… image

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Ingredients

PIZZA DOUGH FOR THIN CRUST PIZZA RECIPE - FOOD.COM

Pizza Dough for Thin Crust Pizza Recipe - Food.com image

Note:This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it.

Total Time 1 hours 15 minutes

Prep Time 1 hours

Cook Time 15 minutes

Yield 2 pizzas

Number Of Ingredients 6

Ingredients

2 1/2 cups all-purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose)
1 (1/4 ounce) package active dry yeast
1/4 teaspoon salt
1 cup warm water
1/2-1 tablespoon olive oil
cornmeal, for sprinkling

Steps:

Mix a little sugar into the warm water.
Sprinkle yeast on top.
Wait for 10 minutes or until it gets all foamy.
Pour into a large bowl.
Add flour, salt, olive oil.
Combine.
Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).
Cover and let rest for 20-30 minutes.
Lightly grease two 12-inch pizza pans.
Sprinkle with a little bit of cornmeal.
Divide dough in half.
Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
Try to make it thicker around the edge.
If desired, pre-bake at 425 F for 10 minutes (I don't always do this).
Then spread with pizza sauce and use the toppings of your choice.
Bake at 425 F for 10-20 minutes longer or until bubbly and hot.
Makes 2 12-inch pizzas.
If you don't want to use all the dough, you can freeze it.
Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).
When you want to make a pizza, take dough out of freezer and allow to thaw before using.

Nutrition Facts : Calories 610.1, FatContent 5.2, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 299.2, CarbohydrateContent 120.7, FiberContent 5.2, SugarContent 0.4, ProteinContent 17.6

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