How To Make Wheat Pizza Dough?

“Bloom” the yeast by sprinkling the sugar and yeast in the warm water.

How to make homemade pizza dough?

Directions Proof yeast in a measuring cup with lukewarm water. In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey and salt. Pulse processor to combine all ingredients. Punch down dough and transfer to a floured board and knead briefly. Divide dough into 4 equal portions and roll each piece into a ball.

What are the ingredients of whole wheat pizza dough?

Simple ingredients that are easy to find make up this incredible whole wheat pizza dough. Lukewarm Water: Keep it between 80 degrees and 110 degrees for optimal temperature. Salt: Adds flavor and controls the yeast. Whole Wheat Flour: Make sure the flour is fresh.

What kind of flour do you use to make a pizza?

Use half regular white flour and half whole wheat flour if you like cooking with whole wheat flour but want to temper it a bit. You can also use bread flour if you have some on hand. A store-bought or ready-made dough is usually just fine, but there’s nothing like a homemade pizza dough to add that special touch to a homemade vegetarian pizza.

How do you make a whole wheat pizza without honey?

Make a simple, easy (and vegan!) homemade whole wheat pizza dough using whole wheat flour, yeast, salt, water, and vegetable oil. To keep it truly vegan, be sure to use sugar in place of the honey, particularly if you’re cooking for other vegans, as some vegans strictly avoid honey.

Is wheat flour good for pizza?

At around 14% protein content, whole grain flours, such as whole wheat and spelt, are denser in texture and higher in protein and gluten than the above three white flours. If you use 100% whole wheat or whole grain flours for your pizza dough, the result will be a dense, overly chewy pizza crust.

How do you make whole wheat pizza?

How to make whole wheat pizza dough

1. Take 1 teaspoon instant yeast (3 grams) in a mixing bowl or in the stand mixer bowl.
2. Add ½ teaspoon sugar.
3. Then add 1 cup water.
4. Next add 3 cups whole wheat flour.
5. Season with 1 teaspoon salt.
6. Add 3 tablespoons olive oil.
7. Now add 1 tablespoon lemon juice.

Can you substitute whole wheat flour for all-purpose flour in pizza dough?

You can replace some but not all of the all-purpose flour with whole wheat flour when baking. Swapping equal amounts results in baked goods that are too dense with an offputting flavor.

Is whole wheat pizza crust better?

The whole-wheat crust delivers a few extra grams of protein and fiber, and while it’s also higher in calories (50 calories more), that’s not necessarily a bad thing. Those extra calories can help to give your slice more staying power so you actually feel satisfied with your slice (or slices).

Do you need more yeast for whole wheat flour?

The reason for this is simple: whole wheat flour contains more nutrients for the yeast to feed on than white flour. If you are not prepared for this it is easy to over ferment your dough.

How does wheat pizza taste?

It’s not as light and chewy as traditional pizza crust, but it’s wonderfully soft with a distinct wholesome hearty flavor. This recipe is perfect for yeast beginners who enjoy baking with whole wheat flour.

How do you make wheat flour dough?

Steps for Dough Recipe

1. Take a wide vessel and clean it.
2. Add 2 cups of whole wheat flour.
3. Sieve the wheat flour before using.
4. Collect the sieved flour in the bowl.
5. Make a well in the middle of the flour.
6. Add some 2 tsp. ghee in the flour.
7. You can also add 1.5 tsp. oil if not ghee.
8. Now, add some salt in the flour.

Is whole wheat the same as whole grain?

Whole wheat means that the bread is made from the entire wheat kernel. Whole grain means that the bread can be made of any whole-grain kernel. That grain may be wheat or it could be another grain like spelt, oats, or barley. The bread might even be made using a mixture of different whole grains.

Can you make your own whole wheat flour?

You can mill your own flour at home using whole wheat grain kernels (known as wheat berries), either using a home grain milling machine, or other home kitchen methods to grind the wheat berries into flour. The benefit of using freshly milled flour is the higher nutritional content and better flavor.

Can you replace whole wheat flour with all-purpose?

Whole-wheat flour has the highest protein content on our list. For that reason, when substituting it for all-purpose, use 50 percent whole-wheat, and 50 percent of another flour, preferably all-purpose, pastry flour or spelt, to avoid a dense result. If you want to use only whole wheat, you’ll need to add more water.

How do I substitute whole wheat flour for white whole wheat flour?

To substitute whole-wheat flour for white all-purpose flour, start by replacing a portion of the all-purpose flour with a smaller amount of the whole wheat flour, such as one-quarter to one-half — if you like the results, try subbing a little more whole wheat flour for the all purpose flour the next time you make the

What can I substitute wheat flour with?

Wheat Flour Substitute

Amaranth Flour. Amaranth comes from the word amaranthine which means ‘undying’ or ‘unfading’.

Arrowroot Flour. Arrowroot being a starch lacks protein and is aplenty with carbohydrates.

Barley Flour (with gluten)

Buckwheat Flour.

Corn Flour.

Coconut Flour.

Millet Flour.

Oat Flour.

What is the healthiest pizza crust?

The 5 Healthiest Packaged Pizza Crusts

1. Capello’s Naked Pizza Crust.
2. Caulipower.
3. Trader Joe’s Cauliflower Pizza Crust.
4. Simple Mills Pizza Dough Mix.
5. Namaste Foods Pizza Crust Mix.

Is wheat pizza dough healthy?

Whole wheat pizza dough provides all of the B vitamins except for vitamin B-12. Most of the vitamins come from whole wheat flour. Thiamin, riboflavin and niacin are all essential for the chemical processes that turn food into energy. Niacin also lowers cholesterol levels, according to the Linus Pauling Institute.

Is whole wheat dough healthy?

Thus, whole wheat flour is widely considered healthier. It’s a good source of protein, fiber, and a variety of vitamins and minerals. As it contains gluten, it isn’t appropriate for people with celiac disease or non-celiac gluten sensitivity.

How to make the healthiest pizza dough at home?

First,let the yeast rise for making the dough. For the same,take a bowl and mix together yeast,warm water and sugar.

Now,sift gluten-free flour,sea salt and baking powder in a large bowl. Once done,add olive oil to it along with the yeast mixture and mix well.

Next,make a ball of the dough using your hands.

How do you make homemade pizza dough?

Make the homemade pizza dough. Once the yeast is proofed, add the olive oil, 2 cups of the flour and salt and stir to combine. The dough will start to form a sticky ball, add more flour as needed. Once it does, transfer it to a floured surface and knead for about 5 minutes, or until a smooth ball forms.

Easiest Whole Wheat Pizza Dough

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• This is by far the simplest Whole Wheat Pizza Dough recipe you will ever come across!

This treat has the texture of chewy, soft, and crispy all at the same time.With a healthy twist, it’s a delicious pizza!Take the healthy twist a step further by using this wonderful whole wheat dough into some of my other winning favorite dishes.Prepare Incredible Homemade Calzones, Quick and Easy Stromboli, or Homemade Stuffed Pizza Bites with it to see what you think.They’ll be very delicious!

Perfect Whole Wheat Pizza Dough

• Pizza!
• One of the most amazing cuisine inventions of all time!
• Using whole wheat pizza dough elevates your pizza to an entirely new level of flavor and texture.

Despite the fact that many individuals dislike whole wheat, they do so because they believe it is thick, rough, and boring.All of it will be changed by this dough recipe.This whole wheat pizza dough is light and supple, with a tiny crunch to its chewy texture due to the use of whole wheat flour.It has a lot of flavor and is quite tasty.It is only after you have tried it that you will believe it.

1. Whole wheat pizza is possible, and it can be done in a wonderful manner.
2. In our household, homemade pizza is a favorite.
3. And it’s a pleasure to be able to provide a more nutritious choice.
4. With this whole wheat pizza dough, pizza night is only going to get better and better.
5. Pizza evenings are my favorite since they engage the entire family.

• Everything from rolling out the dough to sprinkling the toppings is something that everyone can get involved in.
• Make this amazing whole wheat dough for dinner today!

Healthy Whole Wheat Pizza Dough Ingredients

• This wonderful whole wheat pizza dough is made with only a few simple ingredients that are easy to come by. Lukewarm Water should be kept between 80 and 110 degrees Fahrenheit for best taste and temperature.
• Yeast: active dry yeast is used.
• Sugar: Provides food for the yeast.
• Salt: Enhances taste while also controlling yeast growth.
• Whole Wheat Flour: Check to see if the flour is still fresh.

Ingredients for Spinach Pesto Pizza 

• Pesto Sauce can be made using either jarred or handmade pesto.
• Freshly grated mozzarella cheese is recommended for the greatest melting results.
• Spinach: Use only fresh spinach.
• Make use of your favorite button or cremini mushrooms for this dish.
• Cherry Tomatoes: Cut them in half and set them aside.

How to Make Homemade Whole Wheat Pizza Dough

It takes a little time to prepare this amazing whole wheat dough, but it is well worth the effort. The supple, chewy, soft, yet slightly crunchy crust serves as the perfect vehicle for your favorite toppings to shine through. Get this pizza dough in the oven and let it bake!

1. Making the Dough: Place the water and yeast in the bowl of a stand mixer and stir until combined. Allow for 5-7 minutes of proofing. Combine the sugar, salt, and wheat flour in a large mixing bowl. Using the dough hook on medium speed, mix until the dough begins to form and hold its shape. Remove the dough from the stand mixer and roll it into a ball.
2. Let the sun rise:
3. In a medium-sized mixing bowl, combine the olive oil and the dough until well combined. Cover and set aside for 30 minutes before beginning to bake. Preheat the oven to 400 degrees Fahrenheit. Using a knife, cut the dough in two. Roll out the dough to a thickness of 14 inches and lay it on a pizza baking sheet or pizza stone to rise. Combine the pesto, cheese, mushrooms, and cherry tomatoes in a large mixing bowl. Bake for 12-15 minutes, or until the top is light golden brown.

Whole Wheat vs All Purpose Flour

• Both flours are derived from the same plant and kernel of wheat, but they are processed in completely different ways, giving them a distinct color, flavor, and texture that is unique to themselves. Wheat is processed into flour utilizing the entire kernel of the grain, which is known as whole wheat flour. This results in the darker color, thicker texture, and fuller flavor that you see in the finished product. Before grinding, white flour or all-purpose flour is processed to remove the most nutrient-dense components, the bran and germ. A softer taste is achieved by making the flour whiter and lighter in color. Thus, utilizing whole wheat flour in your pizza dough is unquestionably beneficial. Whole wheat flour is regarded healthier due to the way it utilises the entire kernel of the wheat grain in its production. There are several vitamins and minerals in it as well as significant protein and fiber content. Eight grams of protein and eight grams of fiber are contained inside a half-cup serving of whole wheat flour.
• If you are purchasing whole wheat flour, check the labels to ensure that it is 100 percent whole wheat. Buying: It is possible to find labels that appear to be whole wheat but are not in fact.
• Alternate ingredients: Whole wheat flour can be substituted in any recipe in the same proportions as white or all-purpose flour. Always keep in mind that the texture and color of the finished product will be different from if you used white flour. If I’m replacing whole wheat flour for white flour, I normally start with a half-and-half ratio of the two flours. After that, I’ll be able to predict how the recipe will react to the varied flours. Sometimes you simply have to go with plain old white flour. Whole wheat, on the other hand, is ideal for this pizza dough.

Tips For the Best Whole Wheat Pizza Dough

• Pizza is a meal that is quite forgiving. Even if the pizza dough is laid out incorrectly, the finished product will taste fantastic. No matter what, it will be a hit with everyone. Temperature of the water: You don’t want your water to be too hot or too cold if you want your yeast to thrive properly. Aim for a temperature between 80 and 110 degrees.
• Whole Wheat Flour (also known as spelt flour): Check to see that your flour is still fresh. Whole wheat flour should be stored in the refrigerator or even the freezer to provide a longer shelf life. Examine the aroma of your whole wheat before using it
• if it smells a little foul, don’t use it.
• Half and Half: If you wish to divide a whole wheat dough, use half whole wheat flour and half all purpose flour
• otherwise, use all whole wheat flour.
• If you like, you can omit the sugar entirely and instead use honey instead. It’s a wonderful combination with the whole wheat
• It’s a roll:
• The crunch and crispiness of the crust will be determined by how thick or thin you roll out the dough before baking. The narrower the slice, the crispier the result. The greater the thickness, the greater the chewing action
• Individualize your message:
• Pizzas made using personal pans can be made by dividing the dough into smaller balls and rolling them out. Allow your family and friends to compete with one another to their hearts’ delight.

What kind of Sauce is Best?

There are a plethora of various sauces that will taste very delicious with this whole wheat dough…. Pesto, homemade Alfredo sauce, marinara sauce, and BBQ sauce are all wonderful places to start. For this whole wheat dough, even a light smear of olive oil may serve as an excellent basis.

Topping Ideas

• The choices for toppings are virtually limitless. Everything tastes fantastic when made with this pizza dough. One of my favorite aspects of homemade pizza is that you can customize the toppings to your liking. You can be pretty creative with everything from veggies to meats and everything in between. However, here are some excellent suggestions to get you started. Bacon Chicken Alfredo
• Taco Pizza
• Zucchini Pizza
• Thai Chicken Pizza
• Chicken Alfredo Pizza
• Bacon and Cheddar Pizza
• Bacon and Cheddar Pizza
• Bacon and Cheddar Pizza

Freezing Whole Wheat Pizza Dough

• This whole wheat dough is not only gorgeous to work with, but it also makes a delicious supper that can be served whenever you choose. You may make numerous batches so that you can eat some right away and others to freeze for when you need a fast meal idea. The convenience of being able to grab stuff out of the freezer when I need a quick meal is fantastic, and this pizza dough is perfect for that! To Freeze: After the whole wheat pizza dough has risen, spray it with cooking oil all over, or oil all of the surfaces with your hands and a little olive oil, and then place it in the freezer. Wrap the dough securely in plastic wrap and place it in a freezer bag with care to prevent it from sticking. Whole wheat dough may be stored for up to three months.
• To thaw the pizza dough, place it in the refrigerator overnight. Wait for it to defrost completely on the kitchen counter for 30 minutes or until it reaches room temperature before using. Alternatively, you can just leave the frozen whole wheat dough out on the counter until it reaches room temperature. Roll out the dough, decorate it, and bake it according to your preferences.

More Pizza Night Recipes to Try

• Everyone, it seems, enjoys pizza in some form or another in some capacity. Pizza is a delectable dish that can be customized in a variety of ways, from the dough to the toppings to just leaving it in its original shape. Some of my favorite ways to eat pizza in all of its various varieties are included here for your enjoyment. Tonight, give one of these a go. Crescent rolls stuffed with pizza
• The Easiest Homemade Pizza Ever
• Deep Dish (Authentic Chicago Style) Pizza
• Keto Pizza
• Cinnamon Roll Dessert Pizza
• Deep Dish (Authentic Chicago Style) Pizza
• Deep Dish (Authentic Chicago Style) Pizza

• 1 1/2 cups lukewarm water (optional)
• two and a half teaspoons active dry yeast
• one tablespoon sugar, one teaspoon salt
• two and a half cups whole wheat flour

Spinach Pesto Pizza:

• Pesto sauce (quarter cup)
• mozzarella cheese (one cup shredded)
• one cup spinach
• half-cup mushrooms (sliced)
• one-quarter cup cherry tomatoes (halved)

• Pour the water and yeast into the bowl of a stand mixer and whisk until well combined. Allow for 5-7 minutes of proofing. Combine the sugar, salt, and wheat flour in a large mixing bowl. Using the dough hook on medium speed, mix until the dough begins to form and hold its shape. Remove the dough from the stand mixer and shape it into a ball
• pour the olive oil into a medium-sized mixing bowl and stir in the dough. Cover with plastic wrap and let aside for 30 minutes. Preheat the oven at 400 degrees. Using a knife, cut the dough in two. Roll out the dough to a thickness of 14 inches and lay it on a pizza baking sheet or pizza stone to rise. Combine the pesto, cheese, mushrooms, and cherry tomatoes in a large mixing bowl. Bake for 12-15 minutes, or until the top is light golden brown.

• 8 Calories (183kcal) per serving (9 percent ) 25 g of carbohydrate (8 percent ) 8 g of protein (16 percent ) Fat7g is a kind of fat (11 percent ) 2 g of Saturated Fatty Acids (10 percent ) 12 milligrams of cholesterol (4 percent ) 455 milligrams of sodium (19 percent ) Potassium is 170 milligrams (5 percent ) Fiber4g is an abbreviation for fiber4g (16 percent ) Sugar2g (sugar2g) (2 percent ) Vitamin A (625 IU) is a water-soluble vitamin (13 percent ) 2 milligrams of vitamin C (2 percent ) Calcium (97 milligrams) (10 percent ) 1 milligrams of iron (6 percent ) All nutritional information is based on third-party estimations and is only intended to be used as a guideline.
• The nutritional value of each recipe will vary depending on the brands you choose, the measuring techniques you employ, and the portion sizes per family.
• Course Main Course for Dinner American cuisine is a type of cuisine that originated in the United States.

Keywords: whole wheat pizza dough, whole wheat pizza dough recipe, whole wheat pizza dough

How to Make Whole Wheat Pizza Dough With This Recipe

Nutrition Facts (per serving)
1012	Calories
21g	Fat
188g	Carbs
35g	Protein

Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts
Servings: 3
Amount per serving
Calories	1012
% Daily Value*
Total Fat 21g	26%
Saturated Fat 2g	10%
Cholesterol 0mg	0%
Sodium 1757mg	76%
Total Carbohydrate 188g	68%
Dietary Fiber 28g	99%
Protein 35g
Calcium 109mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

• Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Whole wheat flour, yeast, salt, water, and vegetable oil are all you need to make a simple and quick (and vegan!) whole wheat pizza dough. If you want to keep it completely vegan, be sure to substitute sugar for the honey. This is especially important if you’re cooking for other vegans, as some vegans absolutely shun honey. Not sure what to add on top of your whole wheat pizza, or simply want to try something a little different? Here are some suggestions. There are several inventive vegetarian pizza and pizza topping options to choose from. This is a basic and easy homemade pizza dough recipe that requires only a few simple daily materials that you are likely to already have in your kitchen. 2-1/2 cups whole wheat flour
• 1 (1/4-ounce) box active dry yeast (or instant yeast)
• 3/4 teaspoon salt
• 1-1/2 cups boiling water
• 1 tablespoon vegetable oil
• 1 tablespoon honey (or ordinary sugar if you want to make it completely vegan).

1. Preheat the oven to 425 degrees Fahrenheit.
3. To create your pizza dough, carefully whisk together the whole wheat flour and then softly scoop it into a measuring cup and level it off to obtain an accurate quantity.
4. In a large mixing bowl, whisk together the measured whole wheat flour, dry yeast, and salt until well combined.
5. Combine the heated (but not boiling) water, oil, and honey or sugar in a blender until smooth. Toss the ingredients together vigorously with your hands until everything is fully combined (this should take at least 3 minutes).
6. Wrap the dough in plastic wrap and let it aside to rise until it reaches the appropriate size (at least 5 to 10 minutes).
7. Bake in a greased 15 x 10 x 1-inch jelly-roll pan or 12- to 14-inch pizza pan until the dough is golden brown.
8. Gently push the dough into the bottom and up the sides of the pan to make a rim that will serve as the edge of the crust.
9. Toss in your favorite pizza sauce and your favorite pizza toppings and you’re done.
10. In a preheated oven, bake your homemade pizza for 15 to 20 minutes, or until the dough is golden brown and the toppings have finished cooking.

Recipe Variations

• If you enjoy cooking with whole wheat flour but wish to moderate the flavor a little, use half standard white flour and half whole wheat flour in your recipe. If you don’t have any bread flour on hand, you can substitute it.
• In most cases, store-bought or ready-made dough would suffice, but there’s nothing quite like handmade pizza dough to give a homemade vegetarian pizza that extra unique touch. Try this simple vegan cornmeal pizza crust recipe for something a little different.

This recipe has received a rating. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!

Whole Wheat Pizza Dough

• Rating: 5 out of 5 stars 09/11/2017 honestly one of the most delicious whole wheat crusts you will ever taste tip: pre-cook the dough for 7-10 minutes without toppings, then remove from oven and add toppings, cooking for 10-12 minutes or until cheese is slightly toasted on the edges.
• 5 out of 5 stars for PERFECTTORating 09/30/2013 These were quite delicious, even though I used a full cup of whole wheat flour.
• I cooked these for 15 minutes and then froze them in my deep freezer for a fast weeknight dinner on the go.

Rating: 5 out of 5 stars 06.11.2013I used white whole wheat flour in conjunction with all-purpose flour in this pizza dough and was quite pleased with the finished product, which had a chewy texture.I relied on my Kitchenaid mixer to perform the most of the job, which resulted in a really simple dough to prepare.Rating: 5 out of 5 stars 09/01/2013 I’m going to say YUM!This whole wheat pizza crust was a big hit with everyone in my family.It had the correct texture, but it also had a pleasant crunch to it.

1. It is difficult for me to discover healthy diabetic meals that do not require a lot of preparation time.
2. I appreciated that you posted this recipe because it was quick, simple, and tasty.
3. Rating: 4 out of 5 stars On April 2, 2016, I attempted to make pizza dough from scratch for the first time.
4. When I came to the conclusion of the recipe, I was shocked to see that there were no baking instructions.
5. Fortunately, there were a number of recommendations from other posters.

• I experimented with one method one night and another method the next night.
• Cooking it at 425 degrees F for about 20 minutes, or until the crust and cheese are golden brown, was the method that worked best.
• Rating: 5 out of 5 stars 02/18/2015I didn’t make any changes to anything.
• This dough is a favorite of ours!
• Rating: 5 out of 5 stars 08/14/2016 I honestly didn’t expect it to be as fantastic as it turned out to be!

• It was quite simple and the results were excellent!
• It doesn’t matter whether you make it thick or thin; it will taste the same.
• I modified the recipe slightly by adding some dried herbs to the dough, but otherwise followed it completely.

1. I baked the pizza at 350 degrees for 15 minutes.
2. Rating: 5 out of 5 stars 07/31/2014 To be quite honest, I didn’t have high hopes for this dish.
3. However, it turned out to be the greatest pizza dough I’d ever tried (and I’d tried a lot, including my ″go to recipe″ that I acquired from an Italian chef).

1. The pizzas turned out to be really delicious.
2. Excellent texture, with just the right amount of crunch.
3. My standard pizza dough will absolutely be based on this recipe.
4. The only thing I modified was that I prepared the dough in the bread machine instead of by hand.

After that, I assembled pizzas and cooked them for 9 minutes on a pizza stone in a preheated (250 C – around 480 F) oven at a low temperature.Rating: 5 out of 5 stars 09/01/2014 I followed the recipe to the letter.The taste and consistency of this dish were excellent!Allow enough of time for preparation because it takes an hour to rise.

• Rating: 5 out of 5 stars 05/10/2014 I just made this dish and it was very delicious.
• I make an effort to use whole wheat flour whenever feasible, and this recipe piqued my interest because it included whole wheat flour.
• It sounded excellent, and it turned out to be so.

• I followed the recipe exactly, with the exception of sprinkling a little cornmeal under it as I spread it out on the baking sheet.
• My family enjoyed the extra crunch that the extra crunch provided.
• The recipe for this pizza dough will be my go-to dish from now on.
• Rating: 4 out of 5 stars 03/17/2019Overall, we thought it was good.

I would absolutely make it again, but I will not follow the advise to pre-cook it for 10 minutes before assembling the sandwich.It resulted in the formation of two huge crusty bubbles.(We were able to save the pizza.) I also allowed the yeast to do its thing in a bowl with the sugar and water for about 5-10 minutes before combining it with the flour, which I believe made it very light and airy in the end result.

• Instead of attempting to hurl the dough in the air, I will simply roll it out, which was very simple this time around.
• Rating: 5 out of 5 stars On January 15th, 2014, the pizza came out to be quite soft and chewy!
• In addition, I enjoy the flavor of entire grains.
• Thank you very much for the recipe!
• Rating: 5 out of 5 stars 03/18/2017 This is something I will make again.
• Used half of the dough to line a cast iron skillet and up the sides a little, then put mozzarella around the perimeter to produce a filled crust by folding over the mozzarella.

• Place the toppings on the pizza and cook it on the stovetop for approximately 5 minutes on medium high before placing the pan in a preheated toaster oven at 400 F for about 20 minutes to finish cooking it.
• This is the greatest homemade pizza that I have ever prepared.
• The crust was crunchy and chewy, not mushy, and quite delicious.
• Great.
• I’m going to make it again.
• Rating: 5 out of 5 stars 09/05/2015This recipe is fantastic, and it turned out fantastic on the first try.

• I did have to use a little extra flour, though.
• I discovered by chance that you can use this identical recipe to make a loaf of delicious whole wheat bread or dinner rolls.
• To make large loaves, simply multiply the ingredients by two or three.
• Rating: 5 out of 5 stars 03/18/2016I love this recipe since it’s so simple to make with my stand mixer’s dough hook.

• Rating: 5 out of 5 stars 01/24/2014Extremely satisfactory.
• ″Tracy Ann’s favorite pizza sauce″ was the sauce I used.
• Specifically designed for use with the Pampered Chef pizza pan.
• I also added a couple shakes of Italian spices to the dish for good measure.

• Definitely one to keep.
• Rating: 5 out of 5 stars 07/16/2018 Really good flavor, and the quantity is excellent for one pizza.
• I only need to figure out what temperature to cook it at in order to create a crunchier crust.
• The 375 degree oven for 15-20 minutes made it soft and chewy.
• Rating: 5 out of 5 stars 08/19/2014 The texture of this dough was fantastic.

I doubled the recipe and used it to make 5 perfect individual-sized pizzas for us to enjoy.The amount of flour I needed to add was approximately 1/2 cup more in order to get the dough to the point where it did not stick to the sides of the bowl.I used rapid-rise yeast and converted my oven into a proofing box in order for it to rise more quickly.This is a fantastic recipe.I’ll definitely be making this again!

Rating: 5 out of 5 stars 02/21/2016 The texture is good, and the crunch is good.In the future, this will be my go-to pizza dough recipe.Rating: 4 out of 5 stars 01/03/2017 Although the dough is stiff and difficult to roll out, it is incredibly tasty even without the addition of spices and other ingredients that other reviewers suggested.Rating: 4 out of 5 stars 01/03/2017 Although the dough is stiff and difficult to roll out, it is incredibly tasty even without the addition of spices and other ingredients that other reviewers suggested.Rating: 3 out of 5 stars 11/07/2015I’m not sure if it was the flour or the recipe, but when I was forming the dough for the pizza, the holes appeared very quickly.It’s possible that the fact that I used whole wheat flour rather than wheat flour had something to do with it.

Tasted good though!We pre-cooked at 400 degrees for about 5 minutes before topping and putting back in for 5-8 more minutes.Rating: 5 out of 5 stars 06/05/2020 Delicious!

Super easy and a go-to for our pizza night.Rating: 5 out of 5 stars 12/04/2015 I made my whole wheat pizza dough as the recipe exactly without change anything just doubled the amount.I fill the topping with the jar of tomato basil and I add the 2 small cans of the slice mushrooms, and add sliced of manzanilla green olives, slice cilantro, slice ham, and the final topping was three mix of (smashed garlic with cilantro) and mix them with the mozzarella cheese, so finally I sprinkled them on the top of the pizza.I put it in the oven on 500 degrees F for 16 minutes.Wow turned so beautifully gorgeous and delicious.

I’m so happy that I’ve tried it.My son loved it so do I.My great thankful and appreciations for All Recipes app..Really, they made my day full of joy.Rating: 4 out of 5 stars 02/15/2017 Easy to make.Simple ingredients, Found the taste kinda plain.

Looking for tasty like Dominoes or Pizza Pizza.Maybe I got the wrong recipe or something.Rating: 4 out of 5 stars 04/04/2015 Just tried this recipe tonight as a late night snack and it was a big hit.Can’t eat white flour pizza due to sugar and carbs diet and this whole wheat crust should fit the bill nicely.Rating: 5 out of 5 stars 08/22/2020 Made this recipe exactly as the recipe said.

Turned out delicious and very easy to roll out.Cooked on the pizza stone about 15 minutes at 425F til it was brown and bubbly.We will use this recipe every time from now on!Rating: 4 out of 5 stars 03/12/2014 Great, very base overall.Added about 1 cup water instead 3/4 and some spices.Mixed all in my kitched aid mixer.

Will try other recipes, this one is too plain for my taste.Rating: 5 out of 5 stars 04/05/2014 Easy to make and super tasty!Rating: 5 out of 5 stars 07/19/2016 Amazing crust!Just tasted wonderful!

Rating: 4 out of 5 stars 09/21/2018Company loved it.Definitely will make it again.Rating: 5 out of 5 stars 02/05/2022 Turned out AMAZING!I totally recommend.The dough is the perfect consistency, and it baked great!

Gone within minutes, this is a MUST-BAKE!Rating: 5 out of 5 stars 09/19/2014 I made this for my kid’s and they love it.I followed the recipe exactly.

I doubled the recipe and made 4 individual pizzas.A new favorite for our family fun nights.Rating: 5 out of 5 stars 08/02/2014great flavor, had problems stretching out Rating: 5 out of 5 stars 05/28/2020 Absolutely delicious!

• It was a big hit with my husband’s Mom and sister and us!
• Will definitely use this recipe again!
• Rating: 5 out of 5 stars 07/30/2017 Easy to work with.
• Simple and tastes good.

Rating: 5 out of 5 stars 06/22/2015The perfect pizza dough!I used it on the grill as well.Cooks evenly and tastes wonderful.

Rating: 5 out of 5 stars 05/05/2018I double the recipe and make a pizza and ham/cheese rolls.Rating: 5 out of 5 stars 09/20/2020 Used only all purpose flour and it turned out great!Rating: 5 out of 5 stars 05/25/2017 The only change I made was I kneaded in the oil as I forgot to add to yeasty water before mixing into flour.and it came out light as a feather.I also rolled out on corn meal then flattened in baking sheet.Otherwise best whole wheat flour pizza dough ever.

Rating: 5 out of 5 stars 01/19/2016 Loved this recipe!Perfect pizza dough especially for making thin crust like we like.It’s nice and thick as a dough so it’s easy to work with and doesn’t pull apart or become sticky when trying to move it to a pizza stone or oven after rolling out.

• Love!
• Rating: 5 out of 5 stars 07/12/2017 I used this recipe to make some pizza shells on the grill.
• I cooked them over hot coals until they got bubbly then I flipped them and added toppings.
• They turned out great.
• Just don’t use too many toppings like we did, or they will get a little soggy.

• Rating: 5 out of 5 stars 09/27/2016This was my first time making pizza dough and it came out wonderful!
• I’m a beginning vegan so I am always looking for recipes I can make from scratch so that I can be discreet with the ingredients!
• I did however substitute regular yeast for the ″Fleischmann’s brand Pizza Crust Yeast″ that was fast and easy with no wait time for the dough to rise!
• Added all my vegan ingredients to the crust and popped it in the oven!

Out came a delicious pizza that I will be making for years!Even took some to work and my meat eating co-workers even loved it too!Rating: 5 out of 5 stars 05/24/2015I love this crust.Because I used my food processor, it was a breeze to put together.It was moist and deliciously flavored.

• I’m planning to boost the ante by adding garlic powder and parmesan cheese to the dish next time to make it even better.
• Rating: 5 out of 5 stars 05/06/2019 This is a fantastic recipe.
• The material is soft and fluffy.
• Thanks!
• Rating: 5 out of 5 stars 08/12/2015 This came out beautifully!

We used it to make 4 individual pizzas for dinner.We cooked two at a time for about 15 minutes at 350 degrees.

Whole Wheat Pizza Dough

Prep: 25 min. + standing

Makes

The weight of three pounds (enough for 3 pizzas) Pizza, egg pockets, stromboli—this dough may be used for a variety of quick and stunning breakfasts, lunches, and dinners that can be made ahead of time. — Test Kitchen for Taste of Home Photo courtesy of Taste of Home of Whole Wheat Pizza Dough Recipe.

Ingredients

• Quick-rise yeast, 3 packages (1/4 ounce each), sugar, and salt, 2-1/4 cups whole wheat flour, 2-1/2 cups water, 3 tablespoons olive oil, and 3 to 3-1/2 cups white whole wheat flour
• 3 to 3-1/2 cups white whole wheat flour

Directions

1. In a large mixing bowl, whisk together the yeast, sugar, salt, and whole wheat flour until well combined
2. put aside. Heat the water and oil in a small pot to 120°-130° before stirring them into the dry ingredients. Add just enough white whole wheat flour to produce a soft dough (the dough will be sticky)
3. mix until well combined.
4. Turn out onto a floured surface and knead for 6-8 minutes, or until the dough is smooth and elastic. Wrap the dish in plastic wrap and let it aside for 10 minutes. Punch down the dough and divide it into three equal sections. Use right away, chill overnight, or freeze for up to 1 month in advance.

To create pizza, follow these steps: Cooking spray a 12-inch pizza pan and sprinkle with 1 tablespoon cornmeal are both good options.One piece of the dough should be rolled out into a 13-inch circle on a floured board.Transfer to the pan that has been prepared.Build up the edges a little bit.Depending on your preference, add a finishing touch.Bake for 10-12 minutes at 450°F, or until the crust is gently browned on the bottom.

If you’re using frozen dough, let it defrost overnight in the refrigerator.Follow the instructions.

Nutrition Facts

The following are the nutritional values for 4 ounces of uncooked dough: 229 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 297mg sodium, 43 g carbohydrate (2 g sugars, 7 g fiber), and 8 g protein (per serving).

The Best Flour for Pizza Dough

Even if you are not a bread baker, you can make homemade pizza dough with a little practice.When it comes to yeasted doughs, whether you use a standard recipe, no-knead method, or whole wheat method, it’s one of the most straightforward recipes to produce.The flour is, without a doubt, the most important component of every pizza dough.As a consequence of the limited number of components that go into making pizza dough (flour, water, yeast, salt, and sometimes a little olive oil), the flour is quite crucial, and the type of flour you use can have a significant impact on the final product.Here is a list of the most popular types of flour that are used to produce pizza dough, as well as the benefits that each one provides.Knowing which one best meets your requirements will assist you in creating the ideal pie!

Gluten: Why Flour Type Matters

Flour varieties range in terms of texture and protein content, the latter of which determines the quantity of gluten present in the final product.Gluten is responsible for the flexible consistency of pizza dough as well as the texture of pizza crust after it has been baked.Crispier crusts are produced by using some flours, whereas chewier crusts are produced by using others.The amount of gluten in the flour determines how chewy the crust will be.All of them are delectable; it simply depends on what sort of crust you’re looking for.

For Crispy Pizza Crust, Use All Purpose Flour

The majority of all-purpose flour has between 9 and 11 percent protein, and consequently between 9 and 11 percent gluten, depending on the brand.Due to the fact that this proportion sits halfway in the center of all flour kinds, all-purpose flour may be used for almost everything.Because it is neither excessively rich in gluten nor excessively low in gluten, dough produced with all-purpose flour will not be extraordinarily elastic and may rip if you are not cautious.A little chewy crust will be present, but it will be much more on the crispy side of things!

For Chewy Pizza Crust, Use Bread Flour

Protein content in bread flour is greater than in all-purpose flour, ranging from 11 to 13 percent.Using bread flour in your pizza dough will result in a dough that is stretchier and less prone to rip, since we now understand that more protein level equals higher gluten content.When you use bread flour to prepare your pizza dough, the crust will be much chewier and more bread-like in texture.

For Crispy and Chewy Pizza Crust, Use 00 Flour

00 flour is a finely ground Italian flour that contains approximately 12 percent protein, or 12 percent gluten, per 100 grams.It is the typical flour that is used in the preparation of Neapolitan-style pizza.Because its gluten level is similar to that of bread flour, it also results in a chewy pizza crust when baked.The most significant distinction is that it is normally manufactured using durum wheat, whereas bread flour and all-purpose flour are prepared with red winter wheat, and the gluten in both types of wheat behaves differently from the gluten in durum wheat.In other words, because of the increased gluten concentration of 00 flour, it will make a pizza dough that is stronger than pizza dough produced with all-purpose flour but less elastic than pizza dough made with bread flour owing to the wheat type.As a result, what happened?

In the pizza crust, there is a good blend of crunchy and chew.

For Nutty Pizza Crust, Use Whole Grain Flours

Whole grain flours, such as whole wheat and spelt, have a thicker texture and contain more protein and gluten than the three white flours listed above.Whole grain flours include around 14 percent protein.If you make your pizza dough with 100 percent whole wheat or whole grain flours, the outcome will be a thick, excessively chewy pizza crust.However, when combined with any of the other flours in a ratio of roughly 1/2 or 1 cup whole grain flour to 1 cup white flour, you’ll get a nutty, whole wheat taste and a pleasantly grainy texture that’s not too heavy or dense.

For Thin, Gluten-Free Pizza Crust, Use Almond Flour

Instead of using gluten-free flour blends to make thin, cracker-like pizza crusts, use almond flour, which does not contain gluten and has not been engineered to look and taste like gluten-containing flours, such as gluten-free flour mixes.A gluten-free flour mix such as King Arthur Measure for Measure Gluten-Free Flour or Caputo Gluten-Free Pizza Flour will yield a chewy gluten-free pizza crust that’s raised around the borders and elevated in the center.These gluten-free flours have been produced to closely resemble typical gluten-containing flours such as all-purpose, bread, and 00 flour in terms of protein and gluten content, so you’ll get results that are comparable to those obtained from those flours when using them.

100% Whole Wheat Pizza Dough (Foolproof Recipe)

• A simple and straightforward way for creating a vegan pizza dough crust using 100 percent whole wheat flour, this Whole Wheat Pizza Dough recipe is shown here. After baking, this recipe yields a soft textured pizza foundation crust that is crisp on the exterior after it has been topped with cheese. There is no denseness or chewiness to the pizza bread crust that can be detected. This is a vegan recipe. Pizza is one of those foods that is enjoyed by people all around the world.. I prepare pizza once or twice a month for me and my family. I recently invented this whole wheat pizza dough recipe, and I thought I’d share it with you all to spread the word about it. I used this recipe to make three different styles of pizza on three different occasions. No one could tell that the pizzas were prepared with whole wheat flour since they were so delicious. So delicious and yet so healthy. I used quick yeast to make the pizza dough crust for this recipe. For our Indian readers: In Indian marketplaces, dried active yeast is marketed as quick yeast, which generates a great deal of misunderstanding among consumers. In appearance, instant yeast granules are tiny and look like poppy seeds. Larger than normal yeast granules, dry active yeast granules are the size of huge mustard seeds. So if you buy a package that says ″instant yeast″ but the amount is larger than the stated size, you are actually purchasing dry active yeast. You may also take a look at this No yeast pizza dough recipe. If you’re using dry active yeast, follow these instructions: Proof the dried active yeast in warm water and sugar solution separately until the combination froths and bubbles, then combine the two mixtures together. Combine with the other ingredients and knead until well combined.
• Increase the leavening time by twofold
• the amount of time required to leaven will vary depending on the temperature conditions in your city. As a result, you can leave the dough out for 2 to 3 hours, or even longer if necessary. In the notes area of the recipe card below, I’ve included the specifics on whether to use active dried yeast or fresh yeast
• however, I’ve left out the instructions on whether to use instant yeast.
• Make use of high-quality dried active yeast, and make certain that the water is neither too cold nor too hot for baking. It should be comfortable
• 1 teaspoon quick yeast is equal to 1.5 teaspoons active dry yeast is equal to 3 teaspoons fresh yeast

• I’ve experimented with a variety of vegan pizza crust recipes and have come up with a few favorites. Margherita pizza and pesto pizza are two of the pizza recipes I’ve shared with you.

This whole wheat pizza dough recipe makes 7 thin crust pizzas, each measuring 9 inches in diameter. It is simple to store the dough in the refrigerator or freezer. Please keep in mind that I used a stand mixer to knead the dough, but it is also possible to knead the dough with your hands instead. Just make sure that the dough is smooth, soft, and elastic after it has been kneaded.

How to make whole wheat pizza dough

• 1. Place 1 teaspoon instant yeast (3 grams) in a mixing dish or the bowl of a stand mixer and stir until smooth. 2. Stir in 12 tablespoons sugar. 3. After that, add 1 cup of water. Make a thorough mix. Next, add 3 cups whole wheat flour to the mixture. 5. Season with 1 teaspoon salt to taste (optional). 6. Add 3 tablespoons of extra-virgin olive oil. If you don’t have olive oil, you may use any other oil with a neutral taste. 7. Now, add 1 tablespoon lemon juice to the mixture. The bowl should be attached to a stand mixer using the hook attachment. Knead the dough at a medium-high pace until it is smooth and elastic. If you’re kneading with your hands, make sure everything is fully combined before kneading for at least 8 to 10 minutes. 9. The dough should be smooth, malleable, and soft when it is finished. If the dough appears to be too dry, you can add a little water while kneading it. If the dough appears to be too sticky, a little flour can be sprinkled on top. Depending on the quality of the flour, you may need to add less or more water to the mixture.. 10. Using a pastry brush, wet the dough all over. Cover with a cover or a kitchen towel and let aside to rise until the dough doubles in volume and becomes elastic. Because it’s freezing here, I stayed for 1 hour 45 minutes. That, too, I did by placing the dish in the sun, which was not very strong during the winter. You may simply keep it for 45 minutes to an hour at a warm temperature. If you are using dried active yeast, allow for 2 to 3 hours of resting time (depends on the temperature conditions in your city). Twelve. The volume of the pizza dough will expand and double in a pleasing manner. A closer look at the texture is shown in Figure 13. It should have a stringy texture with small air spaces in it. The dough should be softly kneaded again, and then you may proceed to make pizzas with it right away. Alternatively, you may store them in a well sealed box or pan. Distribute a little layer of olive oil over the dough before putting them in the box. Finish by covering the container or pan with a tight-fitting lid. 16. Place the whole wheat pizza dough in the refrigerator or freezer until needed. This dough may be stored in the refrigerator for up to 4 to 5 days. Keeping it in the freezer for a couple of weeks would suffice. More options for pizza are needed. Vegan pizza (made from scratch), bread pizza (with paneer), and thin crust pizza (with a thin crust) are all options.

100% Whole Wheat Pizza Dough (Foolproof Recipe)

• The pizza dough in this whole wheat pizza dough recipe is made entirely of whole wheat, which results in a soft textured pizza foundation with a gorgeous crust. This is a vegan recipe. Preparation time: 1 hour Total time: 1 hour 3-1/2-cups whole wheat flour (or 360 grams whole wheat flour)
• 1 teaspoon instant yeast (or 3 grams of instant yeast)
• 12-tablespoon sugar
• 1-tablespoon salt
• 1-tablespoon lemon juice
• 3-tablespoons olive oil
• 1-cup water (you can also add 1.25 cups water or add as needed depending on the quality of wheat flour).———————————————————————————————————-

• In a mixing basin or the bowl of a stand mixer, combine 1 teaspoon instant yeast (3 grams) and 1 tablespoon warm water.
• 12 teaspoon sugar and 1 cup water should be added.
• Well-combined
• After that, combine 3 cups whole wheat flour, 1 teaspoon salt, 3 tablespoons olive oil, and 1 tablespoon lemon juice in a mixing bowl.
• If you don’t have olive oil, you may use any other oil with a neutral taste.
• Using the hook attachment of a stand mixer, connect the bowl to the mixer. Knead the dough at a medium-high pace until it is smooth and elastic. If you are kneading with your hands, combine everything thoroughly before kneading for at least 8 to 10 minutes.
• The dough should be smooth, malleable, and soft to the touch when finished. If the dough appears to be too dry, you can add a little water while kneading it. If the dough appears to be too sticky, put extra flour on top of it.
• Pour some water over the dough and mix it in.
• Cover the bowl with a cover or a kitchen towel and let aside for 45 minutes to 2 hours, or until the dough has doubled in volume and has doubled in size. If you’re using dried active yeast, let it sit for 2 to 3 hours, or even overnight. The exact time will depend on the temperature conditions in your city.
• The pizza dough will expand and double in size, which will be a pleasant surprise.
• Lightly knead the dough one more time, and you’ll be able to use it to create pizza right away. Alternatively, you may store them in a well sealed box or pan. Distribute a little layer of olive oil over the dough before placing them in the box.
• Cover the box or pan with a tight-fitting cover to keep the contents safe. Whole wheat pizza dough should be stored in the refrigerator or frozen.
• This whole wheat pizza dough can keep in the refrigerator for 4 to 5 days if stored properly. Store for a couple of weeks in the freezer
• otherwise, refrigerate.

• For dried active yeast or fresh yeast, use the following formula: 1 cup warm water + 12 teaspoon sugar solution is enough to dissolve the yeast. Cover the basin and set it aside for 10 to 15 minutes to allow the yeast to proof. The water should be warm, not cold or hot. If this is not done, the yeast solution will not be proofed or activated.
• When the yeast solution has become bubbly and frothy, combine it with the whole wheat flour, olive oil, salt, and lemon juice until everything is well combined. knead the dough until it is smooth
• Apply a thin layer of water or olive oil on the dough all over. Cover the bowl and let it aside for 2 to 3 hours, or longer if necessary (depending on the temperature conditions in your city).

Nutritional Values Whole Wheat Pizza Dough (100 percent Whole Wheat) (Foolproof Recipe) The amount of calories in one serving is 235 calories from fat, which is 63 percent of the daily recommended intake*.1 gram of Saturated Fat (11 percent) The sodium content is 6 percent (336mg), the potassium content is 15 percent (203mg), and the carbohydrate content is 6 percent (38g).13 percent fiber (5 grams) and 21 percent protein (7 grams) 14 percent of the population Vitamin C is 0.8 mg/1 percent calcium is 17 milligrams The iron content is 2 percent (1.9mg11%).In this table, the percent Daily Values (%DV) are calculated using a 2000-calorie diet.Dassana’s Veg Recipes is a collection of vegetarian recipes.I post vegetarian dishes from India and other parts of the world.

As a long-time home cook and baker with a professional background in cooking and baking, I am here to assist you in making your culinary journey a little simpler with my tried and proven recipes, which are featured with step-by-step images and a slew of helpful hints and recommendations.

Our Secrets to Successfully Swapping Whole Wheat Flour for All-Purpose

″Can I replace whole wheat flour for all-purpose flour while baking?″ is a question that many beginner and/or health-conscious bakers may wonder.To summarize, sure, but you will need to make certain modifications.It is not a one-for-one replacement.Our Test Kitchen provides essential information on how to substitute whole wheat flour for all-purpose flour in recipes.Each product that we showcase has been picked and vetted by our editorial staff after being thoroughly researched and tested.If you make a purchase after clicking on one of the links on this page, we may receive a commission.

If you’re watching your nutrition, you might want to consider substituting whole wheat flour for all-purpose flour in order to incorporate more whole grains into your meals.Congratulations!Use of whole wheat flour alternative in lieu of all-purpose flour is a healthier choice, and you should consider using it whenever possible.

However, keep in mind that if a recipe asks for one cup of all-purpose flour and you substitute one cup whole wheat flour, you will most likely end up with a less-than-delicious product.We’ll explain why and provide tips on how to minimize the amount of all-purpose flour in your recipes while increasing the amount of whole wheat flour.a measuring cup of all-purpose flour and a glass dish on a nearby table

How to Substitute Whole Wheat Flour for All-Purpose Flour

When baking, you can use whole wheat flour for part, but not all, of the all-purpose flour called for.Substituting equal amounts of ingredients results in baked items that are overly thick and have an unpleasant taste.Using a combination of whole wheat and all-purpose flour will lighten the finished dish while still providing the nutritious advantages of whole wheat.In the vast majority of cases, whole wheat flour may be substituted for all-purpose flour without causing problems.Try it next time you’re making breading for a chicken breast meal or thickening a sauce and see how it works for you.Just keep in mind that the flavor may differ.

When baking, play around with the proportion of whole wheat to all-purpose flour.First, substitute whole wheat flour for one-third of the all-purpose flour in your recipe (for example, if your recipe asks for 1 cup flour, use 13 cup whole wheat and 23 cup all-purpose).If the outcome is satisfactory, the proportion of all-purpose flour to whole wheat flour can be increased to half.

The rougher texture of whole wheat flour is due to the fact that it is milled from the full wheat kernel in order to preserve more nutrients and fiber.This is not ideal when you’re attempting to bake anything that needs to be airy and light.

White Whole Wheat Flour

White whole wheat flour is becoming increasingly popular in supermarket shops.The nutritional value is the same as that of whole wheat flour.White whole wheat flour is still manufactured from the full kernel (also known as a whole grain), but the plant itself is lighter in color and flavor due to the process of bleaching.White whole wheat flour and all-purpose flour can be used in larger proportions in baking than whole wheat flour, yet the flavor of the baked goods may not be noticeably different from ordinary whole wheat flour.As far as healthy flour alternatives go, this one is an excellent one to have in your toolbox of recipes.

Whole Wheat Flour vs All-Purpose Flour Nutrition

• You may be aware that whole wheat flour is a whole grain, but how do the nutrients stack up in practice? Using a cup-by-cup comparison, here’s how they separate themselves. 1 cup all-purpose flour has the following ingredients: Nutritional Information: 12 grams protein, 92 grams carbohydrate, 4 grams fiber, and 0 gram fat.
• Whole wheat flour (or white whole wheat flour) has 16 grams of protein, 84 grams of carbohydrates, 12 grams of fiber, and just 2 grams of fat per cup.

Whether you’re making a last-minute swap or simply wanting to eat healthier, you can get away with substituting whole wheat flour for all-purpose flour.

What’s Healthier: Cauliflower Pizza Crust or Whole-Wheat Pizza Crust?

Is one really healthier than the other?We looked at the two, side-by-side to see how they compare.Nowadays you can find a cauliflower substitute for what seems like every carb-containing food.One of the first available swaps we saw was cauliflower pizza crust in place of regular or whole-wheat crust and then came cauliflower rice, buns, English muffins, soft pretzels, nuggets and more.Geared at lowering carbs and calories, these swaps seem to be used more than the original.But is one really better than the other?

Let’s look at the original cauliflower swap-pizza crust-next to whole-wheat dough and see how they compare.

Cauliflower Pizza Crust Nutrition

You can create your own crust at home with our Cauliflower Pizza Crust recipe, which is simple and delicious (pictured above).Alternatively, you may purchase a pre-made crust from the grocery store.Examine a conventional store-bought version, such as Trader Joe’s Cauliflower Pizza Crust, for the sake of this demonstration.Keep in mind that while each company makes their own version of this low-carb crust in a slightly different way, the ingredient list and nutritional values may alter.When shopping, always read the labels to make sure you’re getting what you expect.This is especially important if you’re choosing this choice because you have a gluten allergy or intolerance.

Per serving (1/6 of the crust, or 1.8 ounces per serving), there are: a total of 80 calories 0 grams of fat and 17 grams of carbs are consumed.1 gram of dietary fiber 1 gram of lean protein 220 milligrams of sodium Cauliflower, maize flour, water, cornstarch, potato starch, olive oil, salt, and other ingredients are included.3756872.jpg

Whole-Wheat Pizza Crust Nutrition

We at EatingWell choose whole-wheat pizza dough over regular pizza crust because of the additional fiber it delivers.Consider that one pound of pie dough—the common amount offered at the grocery store and used in restaurants to bake a pie—serves eight people on average, so we’ll use that as our basis for comparison.If you check at the nutrition label, you’ll discover that whole-wheat pizza dough isn’t created entirely from whole-wheat flour, but rather from a blend of flours and other ingredients.Whole-wheat flour and enriched flour (which is refined or white flour that contains nutrients that have been stripped away during processing, such as niacin, iron, thiamin, riboflavin, and folic acid) are used in this recipe to keep things healthy while also preventing the texture from becoming too dense (see recipe below).Serving size: 1/8 of the crust (about 2 ounces per serving).There are 130 calories in one serving.

1 gram of dietary fat 27 grams of carbohydrate are included in this serving.2 grams of dietary fiber 4 grams of protein per serving 280 milligrams of sodium There are several components in this recipe, including: unbleached enriched flour (wheat flour, malted barley flour, niacin, iron, thiamin, riboflavin, folic acid), water, whole-wheat flour, salt, soybean oil, sugar, and yeast.

So, Which One Is Healthier?

It is dependent on the situation.Everything in a cauliflower crust is lower per serving—calories; carbohydrates; protein; fat; fiber; sodium—with the major differences being calories, carbs, and protein.Cauliflower crust is also lower in sodium.If you compare the size of a conventional pizza crust (2 ounces per serving) to the size of a thin-crust pizza crust (1.8 ounces per serving), you’ll notice that the slice is smaller.If you’re trying to lose weight, consume less calories and carbohydrates, avoid gluten, or just eat more vegetables, cauliflower crust is the recipe for you.But don’t get the impression that eating a slice of this crust means you’ve reached your vegetable requirement for the day, or that you can go crazy with the toppings either.

There isn’t a lot of cauliflower in pre-made crusts, considering the size of the slice and the carb