Did you think you can’t make pizza dough from whole wheat flour? Think again. This yeast-free dough will yield wholesome, tasty pizzas you’ll want to make again — either one 12-inch pizza or two 7-inch pizzas. The thick-crusted dough can be topped with just sauce and cheese, or you can add veggies if you’re so inclined. Either way, we think this fresh, healthy pizza tastes better than one from your favorite fast food chain!
Whole Wheat Veggie Pizza
Course: MainCuisine: American8
slices30
minutes25
minutesIngredients
2 packed cups + 2 tbsp whole wheat flour, divided
2 tsp salt
1/4 tsp baking soda
1 tsp baking powder
1 tsp garlic powder
2 tbsp sugar
1 1/2 cups yogurt
2 tbsp olive oil
3/4 cup tomato sauce
1 cup shredded mozzarella cheese
2 tbsp butter, divided
- Suggested Toppings
1/2 green bell pepper
1/2 can or 20 black olives
1 tomato, diced* (see notes)
1/4 red onion
4 mushrooms
1 tsp oregano
Directions
- Preheat oven to 375 degrees F. Grease two 7-inch or one 12-inch pizza pan(s) with 1 tbsp butter (see note if you don’t have pizza pans).
- Combine 2 packed cups flour, salt, baking soda, baking powder, garlic powder, and sugar in a large bowl and mix them by hand.
- Make a well in the middle and add yogurt slowly to knead into a fluffy, sticky dough. If dough breaks, keep kneading until it comes back together.
- Add oil and take about 4-5 minutes to knead it into the dough. You can add more oil if it stays sticky.
- Shake the extra 2 tbsp flour into mixing bowl and dust dough with it. Stretch dough to fit plate/pizza pan. Spread dough into pan, making sure to press the dough up against the sides of the pan.
- Make soft indentations with your fingers for the crust boundary line so you know where to stop when adding toppings. Use the tines of a fork to poke holes everywhere except the edges of the crust so the middle of your pizza won’t puff up as much as the crust.
- Add sauce, mozzarella, and desired toppings in the center of the pizza. When ready, brush crust with the remaining tbsp of butter, melted.
- Bake for 20-25 mins, or until cheese has begun to bubble and/or brown at the edges.
Notes
- Instead of a pizza pan, you can use a steel plate with a rim (just make sure it’s oven-safe!) or the plate portion of a springform pan.
- If topping with diced tomatoes, try to remove as much liquid as possible before adding to the pizza. Otherwise they’ll release water in the oven (we speak from experience!)
This recipe was adapted from Cooking Shooking’s 100% Atta Pizza in Kadhai Recipe.
