To be honest, I tend to avoid recipes that require yeast—no matter how delicious those vegan pumpkin cinnamon rolls or homemade soft pretzels look. I think this aversion to yeast breads is a combination of being intimidated by the kneading/rising/proofing and just being too impatient to wait for the yeast to do its thing.

So until a few months ago, homemade pizza dough was out of the question. I relied on the refrigerated pizza dough from Trader Joe’s…and OK, I’ve used whole wheat tortillas when I’m feeling extra lazy.

Then one day, on a whim, I picked up a package of Fleischmann’s pizza yeast to try making my own dough. I was pleasantly surprised at how quickly the dough came together—now homemade pizza is a weekly occurrence in our household.

(By the way, I wasn’t paid or even provided with samples to mention Fleischmann’s—I just honestly like this product!)

Whole Wheat Pizza Dough

Makes 8 servings

Ingredients

• 1 package Fleischmann’s pizza yeast
• 2/3 cup very warm water
• 2 teaspoons honey
• 2 cups whole wheat flour
• 1/2 teaspoon salt
• 1-1/2 teaspoons extra-virgin olive oil

  

Method

1. Pre-heat oven to 425 degrees F.

2. Combine yeast, flour, honey, and salt in a large bowl. Add water gradually until a sticky ball of dough is formed.

3. Knead for a couple minutes on a floured counter or cutting board. Roll out slightly with a rolling pin before transferring to a baking sheet. Pat with hands until desired shape and thickness is achieved.

  

4. Cover with desired toppings and bake for 12 minutes.

    Nutrition per 1/8 crust (not including toppings): 118 Calories, 1.5g fat, 0mg cholesterol, 146mg sodium, 24.1g carbohydrate, 3.9g fiber, 1.4g sugars, 4.3g protein

Filed under: Uncategorized