I love pizza, but who doesn’t? (Seriously, if anyone is reading this and thinking I don’t like pizza, you’re either lying or you hate yourself.) Pizza is amazing! But ordering a pizza means waiting for 30+ minutes for someone to make the pizza, drive it to your house, and expect payment plus tip. Delivery pizza is also pretty bad for you. We’re all about simple, so why complicate your pizza with a middle man. Nobody—and I mean NOBODY—should get between you and your delicious cheesy slice of heaven.
Pizza is really a simple meal. It’s the perfect combination of crust, sauce and cheese. I got tired of paying a premium for delivery pizza that wasn’t all that great, so I decided to start making my own healthier pizza crust so I could satisfy my craving at a moment’s notice. Below is the recipe I came up with and it is super simple—only 5 ingredients! It took a little trial and error, but this recipe makes a great crust that is also healthy. I like to make 2 crusts at a time. I eat one and freeze the other so that I always have a crust on-hand. That way all I have to do is add toppings and throw it in the oven for a few minutes. You’ll save so much money making your own pizza at home compared to buying one from a restaurant.
I like to load my pizza up with toppings with whatever toppings I happen to have in the fridge. Fresh veggies, chicken or ground beef, and a little part-skim mozzarella. See my recipe below:
Simple Whole Wheat Pizza Crust:
- 1 (.25 ounce) package active dry yeast
- 2 cups of warm water (110 degrees F/45 degrees C)
- 4-5 cups whole wheat flour
- 1 1/2 cups whole wheat flour
- 2 teaspoons kosher salt
- Corn meal (to prevent crust from sticking to your pan)
Preheat the oven to 425 degrees F.
In a bowl, dissolve the yeast and in your warm water. Let that sit for about 5 minutes.
Stir in 3 cups of flour and the salt. The mixture should be a gooey, sticky wet dough.
Continue stirring, adding in the remaining flour 1/2 cup at a time. You may need a little more or less than the recipe calls for.
Knead the dough until smooth. Your dough should be slightly tacky and spring back to form when you indent with your finger. If it’s sticky, add more flour.
Roll out the dough on a floured surface into a round crust (or whatever shape fits your pan).
Liberally sprinkle some corn meal on your pan (it prevents the crust from sticking) and transfer your crust to the pan.
Add toppings as desired and bake at 425 degrees for about 20 minutes. An un-topped crust can be baked for 10 minutes and frozen for later use.