Whole Wheat Cornmeal Pizza Crust

Rating

Average: 1 (1 vote)

Active time

25 minutes

Total time

1 hour

Yield

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

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

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

How'd it Taste?

Cammie

July 23, 2018

When nearly half of your flour is refined, this is not a whole wheat recipe!

Caroline-WGC

July 24, 2018

Hi Cammie – Thanks for your feedback. With ½ cup whole cornmeal and 1½ cups whole wheat flour, this recipe is 2/3 whole grain. While those of us accustomed to eating and baking with whole grains regularly are more inclined to use 100% whole grain, many of the visitors to our website are just beginning their whole grain journey. For some, beginning to swap out some of the refined grain for whole grain is a really good way to become familiar with the fuller, nuttier flavor of whole grains. That said, this recipe can absolutely be made with 100% whole grain flour! Simply use ½ cup of whole cornmeal and 2½ cups of whole wheat flour.