The Best Whole Wheat Thin Pizza Crust
Healthier homemade thin crust pizza and sauce, topped with vegetables.
Prep Time15 minutes mins
Cook Time15 minutes mins
30 minutes mins
Total Time1 hour hr
Course: Main Course, Snack
Cuisine: American
Keyword: Whole Wheat
Servings: 5
Calories: 508kcal
Author: Janna/Fit As A Fiddle Life
Dough
- 2 cups whole wheat pastry flour
- 1/3 cup parmesan cheese grated
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 1/2 cup water warm, plus 1-2 tablespoons if needed
Sauce
- 1/2 cup tomato sauce
- 1 tbsp olive oil
- 1 tsp italian spice mix
- 1/4 tsp garlic salt
- 1 tbsp brown sugar
- 1/8 tsp cayenne pepper
Toppings
- 2 cups mozzarella cheese
- 1 cup Parmesan cheese shredded or shaved
- 1 cup baby spinach fresh
- 1/2 bell pepper thinnly sliced
- 2 roma tomatoes thinly sliced
- 1 cup mushrooms sliced
- 1/4 cup onion finely chopped
- 1/3 cup black olives sliced
Dough
Combine flour, baking powder, parmesan cheese, and salt in mixing bowl.
Combine warm water, brown sugar, and olive oil.
Mix with a paddle until dough forms.
Remove dough and knead several times until pliable. Will be soft and spongy.
Add a drizzle of olive oil to zip lock bag, Add dough and let rest for 15-30 minutes.
Place dough on a rectabngle of parchment paper that will fit in baking sheet. Roll dough into a large rectagle roughly 1/8 - 1/4 inch think.
Transfer parchment paper to a baking sheet.
Prick dough with a fork.
Prebake at 450°F for 5 minutes.
Assembling Pizza (after the crust has prebaked for 5 minutes)
Add sauce in a thin layer to crust.
Sprinkle mozzerela and Parmesan cheese over sauce.
Layer toppings over cheese.
Bake at 450°F for 9-10 minutes until cheese is melted and starts to brown.
Calories: 508kcal | Carbohydrates: 47g | Protein: 27g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 1532mg | Potassium: 498mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1813IU | Vitamin C: 23mg | Calcium: 689mg | Iron: 3mg