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The Ultimate Healthy Homemade Pizza Crust – vegetarian recipe
Stav Kogan

The Ultimate Healthy Homemade Pizza Crust

A wholesome, hearty pizza crust made with whole wheat flour, cornmeal, and flaxseed. This recipe creates a crust with a satisfying chew and a wonderfully rustic flavor, perfect for elevating your homemade pizza night.
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Prep Time 20 minutes
Total Time 2 hours 50 minutes
Servings: 2 serving
Calories: 144
Ingredients Method Nutrition

Ingredients
  

  • 1 1/4 to 1 1/2 cups / 150g (5.3 oz) to 180g (6.3 oz) bread flour or all-purpose flour, plus more for dusting
  • 3/4 cup (90 g / 3.17 oz) whole wheat flour
  • 1/4 cup (40 g / 1.41 oz) yellow cornmeal
  • 1/4 cup (35 g / 1.23 oz) flaxseed meal
  • 1 teaspoon (5 g / 0.18 oz) active dry yeast
  • 1 teaspoon (6 g / 0.21 oz) kosher salt
  • 1 cup (240 ml) warm water, 105°F to 115°F or 40°C (105°F) to 46°C (115°F)
  • Olive oil, for greasing the bowl
  • for Perfect Pizza Dough
  • Use a thermometer to ensure your water is between 105°F and 115°F (40°C to 46°C). Too hot and it will kill the yeast; too cold and it won't activate.
  • For the perfect rise, place the covered bowl in a turned-off oven with only the oven light on. The gentle warmth creates an ideal proofing environment.
  • This dough can be made ahead! After the first rise, punch it down, wrap it tightly, and refrigerate for up to 3 days. Let it rest at room temperature for 30 minutes before using.

Method
 

  1. In a large bowl, whisk together 1 cup (120g / 4.2 oz) of the bread flour, the whole wheat flour, cornmeal, flaxseed meal, yeast, and salt. 2.
  2. Pour in the warm water and stir with a wooden spoon until a shaggy dough begins to form. 3.
  3. Turn the dough out onto a lightly floured surface.
  4. Knead for 3 to 5 minutes, gradually adding the remaining 1/4 to 1/2 cup (480 ml) of bread flour until the dough is moderately soft, smooth, and elastic. 4.
  5. Shape the dough into a ball and place it in a lightly greased bowl, turning it over once to coat the entire surface with oil. 5.
  6. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 2 1/2 to 3 hours, or until it has doubled in size. 6. Gently punch the dough down to release the air.
  7. Turn it out onto a lightly floured surface and divide it in half. 7.
  8. Cover the two dough halves and let them rest for 10 minutes before shaping and adding your favorite toppings.
  9. Add the final portion of bread flour gradually while kneading. The dough should be soft and slightly tacky, not dry and stiff.

Nutrition

Calories: 144kcalCarbohydrates: 27gProtein: 5gFat: 2g

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