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  • Anika

Pizza Crust

So this pizza crust is to die for. Give it a try! Makes two 12" thin crust pizzas!


1/2 tsp active dry yeast

3/4 cup warm water

2 cups flour whole wheat

1/2 tsp salt

1/2 tsp olive oil

Option: 1/2 tsp any dry herbs (oregano, parsley, garlic)


In a medium size bowl, whisk the yeast and water until it looks like miso soup.

Add 1 cup of whole wheat flour, mix it up with your hands! Slowly incorporate the salt and remaining flour until you have a dough.

Grease a large bowl with the olive oil, then take the dough and cover it with the oil.

This is the best part of this recipe... You can use the dough: right away OR use it in 30 mins (for a more puffy crust) OR freeze for later!

Preheat the oven at 400F. When you're ready to use the dough (I'm doing instructions for the 30 mins or longer). The dough should look inflated. Punch the dough and begin to knead (for 1-2 mins), if you're adding herbs to the crust add them here.

Cut the dough ball in half (this is where you can plastic wrap the halves and store for later). Begin to flatten the ball into a 12" pizza shape.

Spread a piece of parchment paper on a pizza pan. Press the pizza crust onto the pan and VOILA you're ready for toppings.

Once you've topped your pizza, place in the oven for 15 minutes. If you want a crispier crust, turn the oven off (save some energy) and take the pizza out after 5 minutes.

Cut into pieces and devour.

So that's the easiest pizza crust ever. It's simple, crispy, tasty and made with whole grains!


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