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Tomato Basil & Mozzarella Pizza {100% Whole Wheat Crust!}

by 6 Comments

I just realized I need to hurry and post this super yummy pizza recipe before the weather gets too cold for the garden tomatoes. We still have a bunch ripening, and I think it’s time for another one of these beauties.

If you’ve only ever had pizza with plain-old white crust and typical toppings, you are seriously missing out! We have homemade pizza in our house at least 2-3 times per month and our favorite toppings are far from boring pepperoni. We love loads of peppers, onion, olives, broccoli, tomatoes, mushrooms, and even roasted brussels sprouts. I’m telling you, the more veggies you pile on there the better! Really, even if you aren’t a huge veggie lover, give it a try. There is just something about pizza that makes even healthy food more yummy. 🙂

This pizza is just like that. My husband hates really, really, really hates tomatoes. He loves this pizza. It’s just that good. I wish I was a photographer so you could really see just how gorgeous this pizza is. Now, onto the recipe…

First, here is my go to whole wheat pizza crust. I love the added flavor it gives to any pizza. We really haven’t missed white pizza crusts at all. This one bakes up crispy on the outside and soft inside and has a perfectly mild nutty flavor. Yum.

100% Whole Wheat Pizza Crust
{Makes two large crusts}
Ingredients:
1 tablespoon honey
1 1/2 cup warm water
1 tablespoon yeast
1 tablespoon olive oil
3 cups whole wheat flour
1/4 cup ground flax seed
1 teaspoon salt
Directions:
1. Mix together honey, warm water and yeast. Let sit and bubble for 10 minutes.
2. Add the remaining ingredients and mix well. I use the dough hook on my KitchenAid, you could also use the dough setting on your bread machine or just do it by hand. No extra kneading required, just mix it well.
3. Microwave a cup or so of water in a glass measuring cup for 1 minute. This just creates a nice humid and warm environment for the dough to rise.
4. Cover the dough and put it in the microwave to rise to double (45min to an hour.) Warning: Don’t start the microwave! 45 minutes of microwave cooking would definitely ruin your dough. 🙂
5. Divide the dough in half and allow it to rest for 10-15 minutes before rolling. While it is resting, preheat the oven to 500 degrees.
6. Roll the dough into a circle. The size of your circle determines the thickness of your crust. I like a thinner crust, so mine are usually close to 18 in diameter. I roll mine out on a thin layer of corn meal to keep it from sticking. I also spray and lightly corn meal my metal pizza pan, but that wouldn’t be necessary if you are using a pizza stone.
7. Now, just add your desired sauce and toppings and bake on a metal pizza pan or preheated pizza stone for around 10-15 minutes or until the cheese is bubbly and the bottom is golden and crispy.
Tomato Basil & Mozzarella Pizza
{makes 2 large pizzas}
Ingredients
100% whole wheat pizza dough recipe prepared (see above)
4 tablespoons prepared pesto
16 ounces fresh mozzarella sliced
4-6 tomatoes thinly sliced
4 tablespoons fresh parmesan cheese
Directions
1. Preheat oven to 500 degrees.
2. Smear desired amount of pesto on each crust (I use about 2 tablespoons on each). Add a layer of sliced mozzarella and then a layer of sliced tomatoes. Sprinkle grated parmesan over the top.
3. Bake according to crust directions.
ENJOY!

Nutrition Information
{serving size = 1 slice – recipe makes 16 servings}
Crust: 97 calories, 18g carbs, 3.2g fiber, 3.4g protein
Toppings: 114 calories, 1.2g carbs, 0.4g fiber, 6.2g protein

*Actual nutrition information may vary based on exact ingredients and brands used.
Find these recipes on MyFitnessPal by searching FG8 Whole Wheat Pizza Crust & FG8 Tomato, Basil & Mozzarella Pizza

Comments

    • Tiff says

      I’m glad you asked! This is a recipe I posted before I started adding nutrition info. I went back and added it though, so see above. You’re basically looking at around 200 calories a slice. It’s good enough to be worth it! 🙂

      Reply

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