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Whole-Wheat Pizza Crust
Makes 6 Pizza Crusts
*1 cup water
*1/2 tsp. active dry yeast
*1/2 tsp. sugar
*1/2 tsp. salt
*3/4 tsp. olive oil
*1 cup whole-wheat flour
*1 cup all-purpose flour
1Mix water, yeast, sugar, salt and olive oil in a large mixing bowl. Using an electric mixer with a dough hook, add flour gradually and mix on medium-low until dough separates from the sides of the bowl. Add more flour if too sticky. (If you don't have a dough hook, mix by hand, then turn out on a floured board and knead until dough is smooth and elastic.)
2Form into a ball and place in a medium bowl which has been lightly coated with olive oil. Cover and let sit in a warm place for 1 hour.
3Preheat oven to 400F degrees. Lightly coat a baking sheet with olive oil.
4Punch down dough and lightly knead for 30 seconds. Divide into 6 3-ounce balls. Lightly flour a flat surface and roll out dough to 6-inch rounds, flouring lightly to keep rolling pin from sticking to dough.
5Place crusts on a greased baking sheet and add toppings. Place in oven for 10 minutes or until crust is golden.
  • EACH CRUST CONTAINS APPROXIMATELY: 175 calories, 36 gm. carbohydrate, 1 gm. fat, 0 mg. cholesterol, 6 gm. protein, 150 mg. sodium, 4 gm. fiber

coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

These great recipes and more are available in the Canyon Ranch Cooks cookbook.
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