Whole Wheat Pizza Crust

Serves: 5
Total Calories: 169
Yield: 12 inch round


2 to 3 tablespoons cornmeal
1/2 cup warm water
2 tablespoons olive oil
2 teaspoons dry active yeast
1 teaspoon Sucanat
1/4 teaspoon sea salt
1 tablespoon vital wheat gluten
1 to 1 1/4 cup whole wheat flour


1. Oil a 12-inch-round pizza pan (or 10-x-15-inch baking sheet) and sprinkle with cornmeal.
2. Place the water, oil, yeast, Sucanat, and salt in a medium mixing bowl. Stir and let sit a few minutes until the yeast dissolves.
3. Add the vital wheat gluten and 1 cup of the flour to the yeast mixture and stir with a wooden spoon. Turn it onto a floured surface and knead in the remaining flour to form a soft, slightly sticky dough. Knead for 5 minutes, shape into a ball, and let rest for 5 minutes.
4. Transfer the dough to the prepared baking sheet and press it over the surface with your hands. Flatten it further with a rolling pin.
5. The dough is now ready for the desired topping and to be baked according to the recipe.

Use the dough for Rosemary and Garlic Focaccia.

Nutritional Facts:

Serves: 5
Total Calories: 169
Calories from Fat: 49

This Whole Wheat Pizza Crust recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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