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100% Whole Grain Pizza Dough

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Ingredients

Adjust Servings:

	1 tablespoon honey
	2 1/4 teaspoons active dry yeast
	1 cup warm water
	1 1/2 teaspoons salt
	1 1/2 cups whole wheat flour
	1/4 cup buckwheat flour
	1/4 cup soy flour
	4 teaspoons gluten

Nutritional information

74.9

Calories

8 g

Calories From Fat

0.9 g

Total Fat

0.1 g

Saturated Fat

0 mg

Cholesterol

292.5 mg

Sodium

14.8 g

Carbs

2.1 g

Dietary Fiber

1.6 g

Sugars

3.3 g

Protein

42 g

Serving Size

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100% Whole Grain Pizza Dough

Name: 100% Whole Grain Pizza Dough
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 12
Cuisine: American
Ingredients: : 1; : 2 1/4; : 1; : 1 1/2; : 1 1/2; : 1/4; : 1/4; : 4

Features:

Cuisine:

American

I'm giving this recipe a 5/5 b/c i've made at least over 25 healthy pizza doughs & this version has been the best. used the whole wheat, whole buckwheat, whole soy, and wheat gluten flours at the ratios recommended and substituted brown sugar for the honey. The dough came out excellent in terms of strength, elasticity and roll-ability. I usually use a rolling pin to roll out the dough before pre-baking in an oven. The crust was delicious and light and a better flavor/taste than whole wheat alone. I plan to experiment with more oil to make the dough more foccacia like. I love that this dough is a good source of protein as the soy and buckwheat are both excellent sources of quality protein.

100 min
Serves 12
Easy

Ingredients

1
2 1/4
1
1 1/2
1 1/2
1/4
1/4
4

Directions

100% Whole Grain Pizza Dough, adapted from veggie life. this is wonderful – and healthy!, I’m giving this recipe a 5/5 b/c i’ve made at least over 25 healthy pizza doughs & this version has been the best. used the whole wheat, whole buckwheat, whole soy, and wheat gluten flours at the ratios recommended and substituted brown sugar for the honey. The dough came out excellent in terms of strength, elasticity and roll-ability. I usually use a rolling pin to roll out the dough before pre-baking in an oven. The crust was delicious and light and a better flavor/taste than whole wheat alone. I plan to experiment with more oil to make the dough more foccacia like. I love that this dough is a good source of protein as the soy and buckwheat are both excellent sources of quality protein., I’m giving this recipe a 5/5 b/c i’ve made at least over 25 healthy pizza doughs & this version has been the best. used the whole wheat, whole buckwheat, whole soy, and wheat gluten flours at the ratios recommended and substituted brown sugar for the honey. The dough came out excellent in terms of strength, elasticity and roll-ability. I usually use a rolling pin to roll out the dough before pre-baking in an oven. The crust was delicious and light and a better flavor/taste than whole wheat alone. I plan to experiment with more oil to make the dough more foccacia like. I love that this dough is a good source of protein as the soy and buckwheat are both excellent sources of quality protein.

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Steps

1 Done	Dissolve Honey and Yeast in Warm Water, Let Sit For About 7 Minutes.
2 Done	Stir in Salt, Flours, and Gluten.
3 Done	Knead For 5 Minute Place Dough in Bowl Sprayed With Cooking Spray. Cover and Let Rise 45 Minutes. Punch Down and Divide in Half. Roll Out and Place on 2 12 Inch Pizza Pan Sprayed With Cooking Spray.
4 Done	Preheat Oven to 450 Degrees and Bake For 5 Minutes. Remove from Oven and Put on Selected Toppings. use Roasted Veggies. Bake For 15 Minutes. Mmmmm!