2¾ cups of whole wheat bread flour (you can choose to use ½ white flour, but this isn't as healthy of an option)
3 tbsp vital wheat gluten (adds protein)
½ tsp kosher salt
*optional fresh herbs of your choice (we added ½ cup of fresh basil)
*due to the whole wheat flour, this dough will be a little bit harder to work with than your typical store bought dough. The crust formed will also be thinner, not as doughy (this is better for you though!)
Instructions
For Dough:
Sprinkle yeast onto warm water and let sit until begins to foam (about 3-5 minutes)
Add olive oil to yeast mixture
Place remaining ingredients into a food processor or mixer (we like making it in a food processor if adding fresh herbs)
Pulse ingredients
While processor or mixer is running, gradually pour in yeast mixture
Place dough into a lightly oiled bowl and allow to rest for about 1 hour
*Best part it you can make ahead of time and place into fridge or freezer! Just allow to come to room temp before using (if from freezer, take out and let sit on counter all day for dinner that night)
For prepared pizza:
Preheat oven to 400 degrees
Separate above recipe into 2 balls
Roll dough out onto a pizza stone (preferred) or a cookie sheet. If using a cookie sheet, you may want to lightly oil the pan or sprinkle some corn meal to prevent sticking
Place sauce and your ingredient toppings on top of dough
Bake for about 30-40 minutes or until cheese browns
Notes
Nutritional information will vary based on toppings, information calculated for ⅙ of total recipe (or ⅓ of a pizza)
Nutrition Information
Serving size: ⅙ Calories: 241 Fat: 5.7 g Carbohydrates: 40.3 g Fiber: 6.8 g Protein: 10.3 g
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/main-dishes/whole-wheat-pizza-dough/