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Whole Wheat Pizza Dough from Seasons

     
2 Ratings
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Serves: 6 (one 6-to 8-inch pizza each) Prep time: 30 minutes
Source: Cook time: 15 minutes

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Ingredients:

  • 2 c. Hy-Vee all-purpose flour
  • 1 c. Hy-Vee whole wheat flour
  • 1 tbsp wheat germ
  • 1 tbsp ground flaxseed
  • 1 c. warm water (110 to 115 degrees)
  • 1/2 tsp Hy-Vee sugar
  • 1 (1/4 oz) pkg active dry yeast (2 1/4 tsp)
  • 2 tbsp Hy-Vee vegetable oil
  • 1/4 tsp Hy-Vee salt
  • Sauce options: pizza sauce, Alfredo sauce, black bean dipping sauce, sundried tomato pesto
  • Veggie options: broccoli florets or broccolini, red or yellow cherry tomatoes, bell pepper slices, red or green onion slices, sweet corn, zucchini or yellow summer squash slices, baby spinach leaves, guacamole
  • Cheese options: fresh mozzarella or soft goat cheese or shredded Monterey Jack, cheddar, Swiss or Parmesan

All you do

  1. In a large bowl, stir together flours, wheat germ and flaxseed; set aside.
  2. In a 2-cup measuring cup, combine water and sugar. Sprinkle yeast over water. Let stand for 5 minutes or until bubbles begin to appear. Stir oil and salt into yeast mixture.
  3. Using a wooden spoon, stir yeast mixture into flour mixture. Continue stirring to combine ingredients until dough begins to pull away from the sides of the bowl.
  4. Turn dough out onto a lightly floured surface. Knead in any loose flour to make a moderately stiff dough that is smooth and elastic, about 3 minutes. To knead dough, fold and push away with the heel of your hand. Turn dough and repeat until smooth.
  5. Shape dough into a ball. Place in a lightly greased bowl, turning once. Cover; let rise in a warm place until double in size, 45 to 60 minutes.
  6. Preheat oven to 400 degrees. Punch dough down. Divide dough into six portions. Roll each portion into a 6- to 8-inch circle. Spread desired sauce over dough. Top with desired veggies and cheeses.
  7. Transfer to a parchment-lined baking sheet and bake for 10 to 15 minutes or until bubbly.
  8. *Note: To freeze pizza dough, wrap individual portions in plastic wrap and freeze in a resealable plastic bag for up to 1 week. Thaw dough portions in the refrigerator for 8 to 10 hours, or at room temperature for about 3 hours, before using.

Daily nutritional values:

0% vitamin A 2% calcium
0% vitamin C 15% iron

Nutrition information per serving:

Calories: 270 Protein: 8g
Carbohydrate: 48g Saturated Fat: 1g
Cholesterol: 0mg Sodium: 100mg
Dietary Fiber: 4g Sugar: 1g
Fat: 6g Trans fats: 0g
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