Skip pizza delivery because this thin crust whole wheat pizza is all you need in life (wouldn’t that be nice??)!
Plus, it takes minutes to prepare (no waiting for the dough to rise!).
We do take-out on Friday nights and I used to feel deprived. The rest of the family gets cheesesteaks, hoagies or pizza but I would refrain because I don’t like to eat refined carbs. I finally decided that I would make food on Friday nights that I could just as excited about.
I started making my own pizza and I definitely don’t feel like I’m missing out!
With homemade pizza, you can control how it’s made so it’s easy to stay on track with your health goals AND make a fantastic pizza!
pizza on my terms
I refuse to feel deprived on family take-out night.
I refuse to give up pizza.
There’s no need because there are delicious, healthy options.
That is what forkfreedom.com is all about: eating foods that aren’t highly-palatable (addictive) and processed so your blood sugar and insulin don’t spike. It’s about nutrient-dense substitutions like those listed below.
whole wheat crust
These days there are many options for pizza. For crusts you can use whole wheat flours versus refined white flour. There are also low-carb crusts like almond flour or cauliflower as well as vegan cheeses to top them off.
I use whole wheat and almond crust flours interchangeably, mixing it up weekly! Both provide nutrients which is stripped in white flour.
Whole wheat flour has fiber and vitamins which have been removed from white flour. Also, whole grains are digested more slowly than refined grains, which has beneficial effects on blood sugar and insulin (keeping levels of both down). I like to use King Arthur White Whole Wheat flour.
sauce
I like to use low-sugar sauces when I make pizza. Brands like Raos marinara sauce or Muir glen’s pizza sauce are both low in sugar. Many jarred sauces have high amounts of sugar so it’s always a good practice to check.
Another great option for pizza is to drain and crush whole tomatoes.
cheese
I’ve switched to grass-fed dairy because of the benefits produced when cows eat grass versus grain.
Basically, the chemistry of the fat molecules change when cows are fed grass instead of grain. When they are fed grain, omega-6 fats are produced and when they are grass-fed, omega-3 fats are produced. Omega-6 fats can cause inflammation which I’ve experience first hand. Ideally we get equal amounts of both in our diet.
In general, I try to limit my dairy intake but when I do have it, my body responds better to grass-fed!
how to make whole wheat thin crust
This dough is SO easy! You can come home on a weeknight and make it without waiting for it to rise! Another option is to make one half and freeze the other half (half dough makes about a 14 inch pizza).
To make this dough, simply combine the yeast, warm water (should be almost hot), oil and honey into a bowl, place a towel over it and let it sit for 5 minutes.
Next, pulse the flour, parmesan and salt in the food processor until it’s combined. Pour the water combo in slowly from the top of the processor until a ball of dough forms.
If you don’t have a food processor, combine the flour, Parmesan, and salt in a large bowl. Whisk to combine, then drizzle the yeast and water mixture into the bowl while stirring with a large spoon. Stir until all of the flour has been incorporated and the dough comes together, then proceed with the next step.
Take the dough and knead it on a floured workspace. Use a rolling pin to spread the dough until it’s thin. I don’t worry about creating the perfect circle – it looks more rustic if you just roll it out!
Spread the sauce, cheese and toppings on top of the rolled dough.
Serve with your favorite garnishes like fresh basil, sea salt, red chili pepper flakes or shaved Parmesan!
Enjoy!
Related recipes:
- chicken sausage penne in easy tomato sauce
- turkey bolognese
- insanely good crispy parmesan chickpeas
- mouth-watering homemade croutons
- herb-infused olive oil
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Gooey melted cheese over a sweet tomato sauce and nutrient-dense, crispy whole wheat pizza makes this pie a good time! Enjoy your favorite toppings like spinach, pepperoni or caramelized onions! Make this in a snap because you don’t have to wait for the dough to rise!
Ingredients
Whole wheat pizza dough
- 1 cup warm water (approx. 110 degrees F)
- 1 tablespoon honey (or sugar – this is simply to activate the yeast)
- 1 tablespoon olive oil
- 1 envelope (2 ¼ teaspoons) rapid-rise or instant yeast
- 2 ¾ cups white whole wheat flour or regular whole wheat flour
- ¼ cup grated Parmesan cheese
- 1 teaspoon sea salt
Toppings
- One 32-ounce can whole tomatoes, drained and crushed by hand OR about ⅔ cup *tomato or pizza sauce of choice
- 10 ounces shredded mozzarella cheese (I use a grass-fed cheese like Organic Valley**)
Additional toppings of choice** (I used the following)
- turkey pepperoni
- roasted garlic
- sautéed spinach
- caramelized onions
Recommended garnishes
- Fresh herbs, sea salt, red pepper chili flakes, shaved Parmesan
Instructions
- Preheat the oven to 500 degrees F and place the rack in the upper third of the oven.
- Whisk water, honey, oil and yeast in a small bowl. Allow the yeast to proof for 5 minutes. It should puff up some by then.
- While the yeast is proofing, pulse the flour, Parmesan, and salt in food processor until combined. While running the food processor, slowly pour in the water mixture and process until a shaggy ball forms, approx. 1 minute.
- Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together. Halve the dough.
- On a floured surface, use a rolling pin to roll dough into two rounds about 11 inches in diameter. You can also wrap 1 of the halves and freeze for a later date! For best results, roll the dough out about as thin as reasonably possible. Aim for even thickness rather than a perfectly round shape.
- Transfer dough to a greased baking pan. Brush the outer 1-inch of the dough with a light coating of olive oil.
- Add drained, crushed tomatoes (crush the tomatoes over the sink to get out as much liquid as possible) or tomato or pizza sauce of your choice. Sprinkle with cheese and toppings.
- Bake on the top rack until the crust and cheese are lightly golden, rotating halfway, about 10-12 minutes. Sprinkle with fresh herbs, red chili pepper, shaved Parmesan or sea salt and serve.
- Enjoy!
Notes
- *I like to use Raos or Muir glen pasta sauce because it has less sugar than most sauces.
- **I use grass-fed dairy products, including cheese, for the extra nutrients. Sub with whatever dairy you use.
- Nutrition facts include crust, sauce and cheese (no extra toppings)
