Whole Wheat Cornmeal Pizza Crust

Combine honey and warm water, sprinkle yeast on top. Let stand 5 minutes to proof. In a separate bowl, combine the dry ingredients.
Add oil to yeast mixture and pour in dry ingredients. Stir to combine ingredients and scoop onto a ﬂat surface. Knead until elastic, adding more white ﬂour as needed, about 5-8 minutes. Place in an oiled bowl, cover and let stand until doubled, about 20 minutes.
Split dough into two rounds to make two 12-inch pizzas, or make one 16-inch pizza crust. Spread dough out onto greased pizza pans and cover with desired topping.
Bake at 400°F for 15-18 minutes.

Banner Image:

BRMWhole-Wheat-Cornmeal-Pizza-Crust750.jpg

Grain:

Corn [1]Wheat [2]

Ingredients:

1 tbsp active dry yeast

1 tbsp honey

1 cup warm water

½ cup medium grind whole cornmeal

1 ½ cups whole wheat ﬂour

1 cup white ﬂour, unbleached

½ tsp. sea salt

1 tbsp olive oil

Active time:

25 minutes

Yield:

two 12-inch pizzas or one 16-inch pizza; 6 slices

Nutrition:

Calories: 250, Total Fat: 3.5g, Saturated Fat: 0g, Sodium: 200mg, Carbohydrate: 49g, Fiber: 6g, Total Sugars: 3g (Added Sugar: 3g), Protein: 8g

Author:

Visit the Bob’s Red Mill website [3] for even more fantastic whole grain recipes.

Course:

Breads

Dietary choice:

Vegetarian

Rating:

Description:

Everyone loves a good pizza, and most of us agree that it’s the crust that makes or breaks a pizza. This recipe combines whole wheat ﬂour and cornmeal, and the resulting crust is chewy but not doughy and ﬁrm but not dry.