I love a good Mediterranean Diet Whole Wheat Pizza Crust.
This crust is therefore no exception to that!
Mediterranean Diet Whole Wheat Pizza Crust
The perfect crust for your next homemade pizza.
You do not even have to be on the Mediterranean Diet to enjoy this pizza cruse recipe.
Even better, is that this crust is made with whole wheat.
As you probably already know, most pizza crust recipes involve an all purpose white flour.
However, this recipe is a bit different and yet, good tasting just the same.
This is one of those Mediterranean Diet Recipes that you do not need a whole lot of funny sounding ingredient for.
In fact, there are not a lot of ingredients needed for this recipe. However, you will need whole wheat flour to make this pizza crust recipe.
Whole Wheat Flour is the flour of choice for followers of the diet.
This is because whole wheat flour is a whole grain which means that is has not been refined. Because whole wheat flour has not gone through the refining process, it still has bran and germ and is therefore, is a healthy choice. Yay for that!
If you have read my post on How to Follow the Mediterranean Diet, you probably recall my Mediterranean diet pyramid.
Not unlike any other food pyramid, the Mediterranean diet food pyramid is a listing of the foods that you should eat more of and the foods that you should avoid.
On that list you will find that Whole Grains are one of the foods that you Mediterranean Diet followers should therefore eat on a daily basis.
As long as you follow my whole wheat pizza crust recipe, you are following the rules of the diet.
This means that you should not add additional ingredients such as processed foods or sugar. I know that refined sugar is often added to the yeast that is used to help bread and crust rise.
My next post will be the pizza that you can use this Mediterranean Diet Whole Wheat Pizza Crust with.
That pizza also incorporates that Mediterranean Food Pyramid.
I must say, the whole pizza that is recommended on really any diet idea makes me a happy person too.
However, if you simply want to make this crust to eat as a bread, I think that would be a great idea too.
I would recommend that you consider using a great olive or similar oil for dipping your bread into.
It is all perfectly legal on the Mediterranean Diet too!
At this point, and since this site also likes wine, we should think about pairing this crust with a great wine.
The Mediterranean Diet says that we can have red wine in moderation, a glass (5 ounce) of red wine a day.
I like a Pinot Noir with this as it is not only a well-liked wine, it is also light in body which is a nice complement to the dipping of wheat bread in oil.
By the way, while you are here you may also be interested in these ideas.
- 25 Fabulous Mediterranean Diet Snack Ideas.
- 5 Facts About Red Wine That May Surprise You.
- Chocolate Brownie Skillet Cake for Two.
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Mediterranean Diet Whole Wheat Pizza Crust
Mediterranean Diet Whole Wheat Pizza Crust
I mentioned that for this recipe you will need Whole Wheat Flour .
You can easily find this flour online. Please read the label on the package to assure that is is 100% unrefined whole wheat flour as well.
There are a few other ingredients that you will also need for this recipe.
Raw Honey is optional as we will only be using a teaspoon of it in place of sugar. As I mentioned earlier, sugar is need to help the yeast react in order help the crust rise.
Here is what you need to make this Mediterranean Diet Whole Wheat Pizza Crust recipe.
- Active Dry Yeast– 1 (.25 ounce) packet. This is 1 ½ teaspoons if you are no tusing packets.
- Sugar- 1 teaspoon. This is needed to help activate the yeast. You could omit it and not get the best of yeast results or you could sub in a natural sugar such as raw honey.
- Warm Tap Water- 1 ½ cups.
- Olive Oil– 1 tablespoon.
- Salt- 2 teaspoons. I prefer Kosher Salt for this recipe.
- Flour- we need a total of 3 ½ cups plus additional for kneading as needed. While the Mediterranean Diet is partial to whole wheat flour , blending it with some all purpose flour makes for a better crust that is easier to work with and easier to eat. (Most wheat crust pizzas actually use all purpose in the recipes.)So, you could use 3 ½ cups of whole wheat flour, or for example 3 cups of whole wheat plus 1 cup of all purpose. The point therefore is, that your flour in total should equal 3 ½ cups.
Here is how to make this whole wheat pizza recipe. I like to call this my healthy pizza crust recipe.
- Spray or oil a large bowl and set the bowl aside. Start by dissolving the yeast in the warm water with the sugar (or alternative choice). Simply combine them together and five them a quick stir with a fork. I like to do this in my mixing bowl that I will use to mix this recipe in.
- While this is ‘proofing’ you can attach your dough hook to your mixer. Tip: spray the hook with nonstick for an easier clean up later on.
- When the yeast and water mixture begins to bubble, it is ready to move on. This should happen in 5-10 minutes. Add the olive oil and the salt to the yeast mixture and give it a quick stir. Then add a cup of the flour. Mix this on a slow speed for about a minute and then add another cup of flour. Mix for a minute and then add one more cup of flour. However, continue to mix until your dough forms a ball. If the dough is too wet and a ball does not start to form after a few minutes you can slowly add the remaining flour until you get a ball formed. I’ve made this recipe many times and I have found that every time it takes me a different amount of flour to get the dough to form a ball. The whole process of mixing should take about 10 minutes.
- Place the ball of dough into the bowl that your prepped in the first step. I like to rotate the ball to ensure that it is therefore evenly coated. You can even give it a quick spray of olive oil on the top to make sure that it gets coated too. Cover the bowl with a clean kitchen towel and allow the dough to rise. I like to place my covered bowl on top of the microwave or refrigerator. It should take about an hour to 1 ½ hours for the dough to double in size.
- When the pizza crust dough has doubled you can thus transfer it to a lightly floured surface. However, give the dough a quick punch or two and then cut the dough in half to form two crusts. If you want a thicker crust however, you could certainly skip the splitting the dough in half step. Roll your dough into (a ball or) two balls. Lightly cover and allow this to rise until doubled (about 50-60 minutes).
- When you are ready to make your pizza, simply roll out the dough. This should bake at 425 for 15-18 minutes depending on the toppings that you choose to therefore use.
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Mediterranean Diet Whole Wheat Pizza Crust
Ingredients
- Active Dry Yeast– 1 .25 ounce packet. This is 1 ½ teaspoons if you are no tusing packets.
- Sugar- 1 teaspoon. This is needed to help activate the yeast. You could omit it and not get the best of yeast results or you could sub in a natural sugar such as raw honey.
- Warm Tap Water- 1 ½ cups.
- Olive Oil– 1 tablespoon.
- Salt- 2 teaspoons. I prefer Kosher Salt for this recipe.
- Flour- we need a total of 3 ½ cups plus additional for kneading as needed. While the Mediterranean Diet is partial to whole wheat flour blending it with some all purpose flour makes for a better crust that is easier to work with and easier to eat. (Most wheat crust pizzas actually use all purpose in the recipes.)So, you could use 3 ½ cups of whole wheat flour, or for example 3 cups of whole wheat plus 1 cup of all purpose. The point therefore is, that your flour in total should equal 3 ½ cups.
Instructions
- Here is how to make this whole wheat pizza recipe. I like to call this my healthy pizza crust recipe.Spray or oil a large bowl and set the bowl aside. Start by dissolving the yeast in the warm water with the sugar (or alternative choice). Simply combine them together and five them a quick stir with a fork. I like to do this in my mixing bowl that I will use to mix this recipe in.
- While this is ‘proofing’ you can attach your dough hook to your mixer. Tip: spray the hook with nonstick for an easier clean up later on.
- When the yeast and water mixture begins to bubble, it is ready to move on. This should happen in 5-10 minutes. Add the olive oil and the salt to the yeast mixture and give it a quick stir. Then add a cup of the flour. Mix this on a slow speed for about a minute and then add another cup of flour. Mix for a minute and then add one more cup of flour. However, continue to mix until your dough forms a ball. If the dough is too wet and a ball does not start to form after a few minutes you can slowly add the remaining flour until you get a ball formed. I’ve made this recipe many times and I have found that every time it takes me a different amount of flour to get the dough to form a ball. The whole process of mixing should take about 10 minutes.
- Place the ball of dough into the bowl that your prepped in the first step. I like to rotate the ball to ensure that it is therefore evenly coated. You can even give it a quick spray of olive oil on the top to make sure that it gets coated too. Cover the bowl with a clean kitchen towel and allow the dough to rise. I like to place my covered bowl on top of the microwave or refrigerator. It should take about an hour to 1 ½ hours for the dough to double in size.
- When the pizza crust dough has doubled you can thus transfer it to a lightly floured surface. However, give the dough a quick punch or two and then cut the dough in half to form two crusts. If you want a thicker crust however, you could certainly skip the splitting the dough in half step. Roll your dough into (a ball or) two balls. Lightly cover and allow this to rise until doubled (about 50-60 minutes).
- When you are ready to make your pizza, simply roll out the dough. This should bake at 425 for 15-18 minutes depending on the toppings that you choose to therefore use.
Recipe Notes
- Active Dry Yeast– 1 (.25 ounce) packet. This is 1 ½ teaspoons if you are not using packets.
- Sugar- 1 teaspoon. This is needed to help activate the yeast. You could omit it and not get the best of yeast results or you could sub in a natural sugar such as raw honey.
- Olive Oil–
- Kosher Salt
- Whole wheat flour , blending it with some all purpose flour makes for a better crust that is easier to work with and easier to eat. (Most wheat crust pizzas actually use all purpose in the recipes.)So, you could use 3 ½ cups of whole wheat flour, or for example 3 cups of whole wheat plus 1 cup of all purpose. The point therefore is, that your flour in total should equal 3 ½ cups.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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