Whole Grain Pizza Crust

Whole Grain Pizza Crust

Login to rate this recipe.
Rated: 1
  • Prep 20 mins
  • Rise 2 mins
  • Stand 10 mins
  • Carb Grams Per Serving: 27


  • 1 1/4-1 1/2 cups bread flour or all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 cup yellow cornmeal
  • 1/4 cup flax seed meal
  • 1 teaspoon active dry yeast
  • 1 teaspoon kosher salt
  • 1 cup warm water (105 degrees F to 115 degrees F)


  1. In a large bowl, combine 1 cup of the bread flour, the whole wheat flour, cornmeal, flax seed meal, yeast, and salt. Add the water, stirring until combined. Turn dough out onto a lightly floured surface. Knead in enough of the remaining 1/4 to 1/2 cup bread flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
  2. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (2 1/2 to 3 hours).
  3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into two portions. Cover and let rest for 10 minutes. Use as directed in individual pizza recipes.

Nutrition Facts Per Serving:

PER SERVING: 144 cal., 2 g total fat 245 mg sodium, 27 g carb. (3 g fiber), 5 g pro.

Diabetic Exchanges

Starch (d.e): 2;