It is kind of tough to avoid pizza, especially when you have kids. But that doesn’t mean you can’t take a few steps to make it a healthier bite. Whole wheat crusts and breads provide a stabilizer to your metabolism that white flours just can’t, because they don’t have the fiber. Unfortunately many whole wheat products end up with a chewy denser structure that is a bit less than pleasing. But now there is whole wheat pastry flour made by Bob’s Red Mill. This flour allows you to make doughs that are both whole grain and still delicate in structure.
A basic pizza dough would take 1 cup of warm water with 1 Tbsp. of yeast dissolved. Mix in 3 cups of all purpose flour, ½ of a teaspoon of salt and 1 Tbsp. of olive oil. To make it whole wheat crust replace the all purpose flour with half bread flour and half whole wheat pastry flour. You should process the dough in a mixer with a dough hook for 10 minutes on the second speed. Coat with olive oil and let it rest in a covered bowl until it doubles in size. Then knead it very slightly and roll it into the size balls or portions you want to use. Then let it rise for another 1 hour covered with plastic wrap on a baking sheet. Or just throw it in the fridge and it will be good (maybe even better) for 1 to 2 days. Roll it out and top it. Bake it at 425 degrees until dough is lightly browned on the bottom. Use turkey pepperoni, skim milk cheese, and lots of vegetables! Pizza dough is a lot of fun to make with the kids. Enjoy.