Whole Wheat Pizza Dough from Seasons


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Whole Wheat Pizza Dough from Seasons

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Making homemade pizza can be a family experience when the kids are involved. Whole wheat flour and flaxseed add protein, fiber and a yummy, nutty flavor to the crust.

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Servings and Ingredients

Serves 6
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)
½ tsp. Hy-Vee sugar
1 (1/4 oz) pkg active dry yeast (2 1/4 tsp)
2 tbsp. Hy-Vee vegetable oil
¼ 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

Things To Grab


    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.

    Nutrition facts


    270 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 0mg
    • Sodium: 100mg
    • Total Carbohydrates: 48g
    • Protein: 8g

    Daily Values

    Vitamin A 0%
    Vitamin C 0%
    Iron 15%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Back to School 2014.