This recipe is a simple way to create a homemade, whole grain dough that's the perfect vehicle for packing on the veggies with a tangy tomato sauce!
Technique tip: You can tell when the dough is ready for rising once it's been kneaded for 3-4 minutes and springs back lightly when pressed.
Swap option: Swap out the whole wheat flour with a non-gluten, whole grain flour to create a gluten-free dough. If you are short on time, you can use a store-bought frozen whole-grain pizza crusts, pita breads, tortillas, English muffins, whole-grain flatbread, or even a whole-grain baguette.
(Created by TODAY with our sponsor Whole Foods.)
- One 1/4-ounce package active dry yeast
- 1 tablespoon fine date sugar
- 3 cups white whole wheat flour, plus more for dusting
- 1 teaspoon sea salt
- Spray oil
1. In a measuring cup or small bowl, combine 1 cup warm water, the yeast, and the sugar. Let sit until the yeast blooms and the mixture is foamy, about 10 minutes.
2. Combine the flour and salt in the bowl of a stand mixer. Attach the dough hook, add the yeast mixture, and mix on low speed until the mixture comes together into a dough and forms a ball around the hook, 3-4 minutes. If necessary, add more water 1 tablespoon at a time (up to 4 tablespoons) so the dough forms a ball.
3. Turn the dough out onto a work surface and knead by hand until it springs back lightly when pressed, 3-4 minutes. Lightly coat the mixer bowl with spray oil, return the dough to the bowl, and cover with a kitchen towel or plastic wrap. Let stand at room temperature until the dough doubles in size, 1 to 2 hours.
4. Use right away, store in the fridge in a zip-top bag for up to 5 days, or freeze for a couple of months.
Excerpted from "The Whole Foods Cookbook" by John Mackey, Alona Pulde, MD and Matthew Lederman, MD. Recipes by The Sarno Brothers of Wicked Healthy Copyright © 2018 by Whole Foods Market IP, LP and Transition to Health, Inc. Reprinted with permission of Grand Central Life & Style. All rights reserved.
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