This easy pizza features a whole grain crust and fresh vegetables from a local farmer's market. Best of all, the dough was mixing and rising while our family went for a walk. The secret? A bread machine!
Whole Grain Pizza Dough:
- 1 cup warm water
- 2.5 cups 100% white whole wheat flour (we recommend King Arthur brand, which is available in most stores. You can also use all-purpose flour).
- 1 tsp sugar
- 1 tsp olive oil
- 1/2 tsp dried yeast
- Dash of salt
- Place all ingredients in the bread machine in the order listed above. (That's with the water on the bottom and the dry items on top).
- Make sure that the machine is in "dough" mode. Turn it on, then go for a 40 minute walk.
- Come back and the dough will have risen almost to the top of the bowl.
- Preheat the oven to 475 degrees. Turn the dough out onto an oiled pizza pan and press it flat.
- Prebake the shell for 10 minutes.
- Remove the shell from the oven and flip it.
- Top with your toppings (inspiration below) and bake for another 10 minutes.
- Cut into 8 slices. Serves 4 people - 2 slices per person.
- 1 cup no-added-salt tomato sauce
- 1 cup bruschetta or diced ripe tomatoes
- 1 cup shredded fresh spinach
- 1 tablespoon fresh basil
- Dash olive oil
- Black pepper to taste
- 1 cup shredded skim mozzarella cheese
Looking for more cooking inspiration? Take a look through our Nutrition Education Store!
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.