Whole Wheat Cornmeal Pizza Crust
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.
Active time
25 minutesTotal time
1 hourYield
two 12-inch pizzas or one 16-inch pizza; 6 slicesNutrition
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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
Instructions
- 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.
Visit the Bob’s Red Mill website for even more fantastic whole grain recipes.
Nutrition
Calories: 250Total Fat: 3.5g
Saturated Fat: 0g
Sodium: 200mg
Carbohydrate: 49g
Fiber: 6g
Total Sugars: 3g (Added Sugar: 3g)
Protein: 8g
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