Archive for Wednesday, February 25, 2009

Try a pizza crust made of whole-wheat flour

February 25, 2009


Q: I’m trying to increase whole grains in family meals. Do you know of a recipe for whole-wheat pizza crust?

A: The Kansas Wheat Commission included a “Quick Whole Wheat Pizza” recipe in its Kansas Gold book that was published in 2007 to commemorate its 50th anniversary. In addition to its review of historical trends and happenings within the wheat industry, the book includes wheat recipes. If you are interested in learning more about this book, visit or contact our Extension Office at 843-7058 if you’d like to check the book out. Enjoy this whole-grain pizza crust with your favorite toppings.

Quick Whole-Wheat Pizza Dough

2 cups whole wheat flour

1 package rapid rise yeast

3/4 teaspoon salt

1 cup hot water (120-125 degrees)

1 tablespoon vegetable oil

1 tablespoon honey or granulated sugar


1 (15-ounce) can tomato sauce

1 teaspoon instant minced onion

1/2 teaspoon oregano leaves

1/4 teaspoon basil

1/4 teaspoon garlic powder

1/8 teaspoon black pepper


Favorite pizza toppings

To prepare pizza dough, stir whole wheat flour; lightly spoon into a measuring cup and level flour. In large mixing bowl, combine whole wheat flour, yeast and salt. Blend in water, oil and honey or sugar. Stir by hand vigorously until all ingredients are well-mixed, about 3 minutes. Cover with plastic wrap and let rise 15 minutes.

Place dough in greased 15-by-10-by-1-inch baking pan or 12- to 14-inch pizza pan. Press dough to cover bottom of pan and up sides to form a rim.

In small bowl, mix together tomato sauce, minced onion, oregano, basil, garlic powder and black pepper. Spread sauce evenly on dough. Top with your favorite pizza toppings. Bake in preheated 425-degree oven 15 to 20 minutes or until crust is golden brown and toppings are done. Makes 8 servings.

Nutritional information per serving (one serving of crust and sauce only, no toppings): 144 calories, 2 grams fat, 0 milligrams cholesterol, 543 milligrams sodium, 28 grams carbohydrates, 5 grams fiber, 5 grams protein.

— Susan Krumm is an Extension agent in family and consumer sciences with K-State Research and Extension-Douglas County, 2110 Harper St. She can be reached at 843-7058.


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