This is a great alternative to “white” pizza crusts for folks who are diabetic or just want to eat more complex carbs. My hubby is diabetic and I had gastric bypass surgery 5 years ago and we both have to watch the amount of white flour we eat. My family RAVES when I make them pizza with this crust!
Servings: 2 medium pizzas
1 1/3 cups water
2 teaspoons sugar
1 1/2 teaspoons fast-acting yeast
2 tablespoons olive oil
1 1/2 cups bread flour or all-purpose flour
1 1/2 cups whole wheat flour
1 1/4 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 – 1 teaspoon Italian seasoning
dash pepper and other seasoning you like to taste
2 tablespoons cornmeal
Add water (warm, not cold), yeast and sugar to mixer. Mix well.
Put dough hook on mixer.
Add all other ingredients BUT cornmeal and mix well.
Let dough hook knead mix till all is thoroughly mixed and no longer sticking to bowl. If too wet, add a bit more whole wheat flour till bowl is clean. If too dry (excess flour), drizzle in a bit more warm water till bowl is clean. Allow to knead a bit longer (10 minutes or so).
Spray a large bowl with non-stick cooking spray. Place pizza dough into bowl and roll around to coat with spray.
Cover with a clean dish towel or paper towels and place in a warm place. Allow to rise till doubled in size.
Punch down dough and allow to rest (5 minutes or so). While resting, spray pizza pan with non-stick spray and sprinkle cornmeal on pan.
In hands, stretch dough till it is spread to over half the size of your pizza pan. Then, place on pan and continue to spread it with your hands till it covers pan to edges. This amount of dough will cover a large round pan of at least 14″ OR a 10″ x 15″ cookie sheet.
Top with pizza sauce and your choice of toppings and bake at 400 degrees till done.
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