My last whole wheat crust was on a deep dish pizza from Great Plains Pizza Company back in Ames, Iowa during my college days. Back then and in that place you would dip that glorious dough crust in a big pile of honey. Today that I'm older and now eating whole wheat pizza for health reasons, I have to pass on the honey. We made a stuffed crust ham and mushroom pizza with this whole wheat crust for our Phase 2 of the South Beach Diet. It has a denser and grainer taste than your regular white dough but with all the ham, mushrooms, and cheese it tasted like good old pizza.
Ingredients:
1 package Rapid Rise Yeast1 1/2 cup of whole wheat flour
1 t garlic salt
1 t Splenda
1 Tbs olive oil
2/3 cup of warm water
Method:
Mix dry ingredients well together in a medium bowl. Add the olive oil and cut into the flour mix. Add water to make a nice dough and knead a few times. Oil spray a small bowl and place the dough in it and cover tightly with plastic wrap. Set aside for about 20 minutes (it will double in size). Oil spray a pizza pan and dump the dough onto it. Spray your hands and spread and stretch the dough to fit the pan with a slight turned up rim.
Top with your favorite topping and bake at 450 F/ 230 C on lowest rack of the oven for 20 minutes or until cheese is melted and rim of crust is brown.
Mix dry ingredients well together in a medium bowl. Add the olive oil and cut into the flour mix. Add water to make a nice dough and knead a few times. Oil spray a small bowl and place the dough in it and cover tightly with plastic wrap. Set aside for about 20 minutes (it will double in size). Oil spray a pizza pan and dump the dough onto it. Spray your hands and spread and stretch the dough to fit the pan with a slight turned up rim.
Top with your favorite topping and bake at 450 F/ 230 C on lowest rack of the oven for 20 minutes or until cheese is melted and rim of crust is brown.
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