Whole Wheat Pizza Crust

Medium-sized pizza with roasted
 peppers, roasted garlic, and pesto.

After many, many attempts over the years to find a homemade pizza crust my children like I finally found one!  (Click here for original recipe.)  It is delicious.  We divide it into 1/8 dough balls for small personal pizzas, into 1/4 for a medium sized pizza, and 1/2 for a large size.  We form leftover dough into balls and freeze for future use.



Ingredients:
1 teaspoon sugar
1 1/2 cups warm water (110º F/45º C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour

Directions:
In a large bowl (I used the bowl from my mixer), dissolve sugar in warm water.  Sprinkle yeast over top. Let stand 10 minutes, until foamy.  Stir olive oil and salt into yeast mixture.  Mix in whole wheat flour and all-purpose flour until dough starts to come together.  Using dough hook attachment knead for 5 minutes on slow speed or 10 minutes by hand until ball of dough is smooth.  Place dough in an oiled bowl then turn to coat the surface.  Cover loosely with a towel until double in size, about 1 hour.  On a lightly floured surface, divide into 2 or more pieces, form a tight ball, let rise until doubled, about 45 minutes.  Preheat oven to 425º F.  Roll out dough to desired size.  Top with toppings then bake until crust is crisp and golden at edges, 10-15 minutes.

Ratings:
5 out of 5 family members love it!

Food Allergy/Intolerance Notes:
We tried the rice-based cheese but it did not melt well.  Then, we tried the Daiya shredded cheese.  Oh my, so much better than the rice-based cheese we were using for melting and for taste!

Lillie's smiley face pizza with Daiya
cheese and roasted red peppers.