Prep Time:
Yield:Description
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!
Scale
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
- ⅔ cup (more or less based on preference) 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)