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Mediterranean Diet Whole Wheat Pizza Crust
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4 from 3 votes
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Mediterranean Diet Whole Wheat Pizza Crust

This healthy Mediterranean Diet Whole Wheat Pizza Crust is the perfect and delicious crust for your next fresh and homemade pizza.
Prep Time15 minutes
Additional Time2 hours
Total Time2 hours 15 minutes
Course: Dinner
Cuisine: Mediterranean
Search Result: 100% wheat, crust, healthy, Mediterranean Diet, pizza, Recipe, whole wheat
Servings: 2 thin crust or 1 thick crust
Author: Food, Wine, and Love | myposhmedia llc

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.

originally posted:

April 4, 2019
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Nutrition

Calories: 136kcal | Carbohydrates: 25g | Fat: 2g
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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