An easy, yeast-free thin crust pizza dough from scratch. Made with whole wheat flour and a few other common pantry ingredients.
Deep dish or thin crust?
It’s the age-old question that haunts your sleep and is among other important queries, including ‘creamy or crunchy’, ‘fudgy or cakey’, and ‘chewy or crispy’.
Chances are, if you’re anything like me, your tastes vary, depending greatly on your mood, your wallet, and your pants size.
I’m a big fan of pizza in the afternoon, especially if I have an early evening gym sesh. It loads the carbs and gets me ready for a good workout.
Carbs equal energetic ‘I-can-run-five-miles’ Lauren…no carbs equal tired, whiny Lauren that wants to go home.
While I love my fluffy Applesauce Spelt Crust, this crispy variety has my heart, at the moment.
I love the crunchy edges and chewy center, and the fact that it has no yeast is a plus, candida-wise.
My son is a big fan of this, as it combines two of his favorite tastes: crackers and pizza! We all love it topped with my Homemade Pizza Sauce, a good handful of white cheddar, and some choices veggies, including red onion, green bell pepper, and fresh spinach.
- 1 cup all-purpose flour unbleached, unenriched (see Notes)
- 1 cup whole wheat or spelt flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 2 Tbsp olive oil
- 1/2-3/4 cup water
Preheat oven to 425 degrees.
In a large bowl, mix the flours, baking powder, and sea salt.
Stir in the oil until pebbly in appearance.
Stir in the water, adding as needed. The dough should be completely moistened, but not sticky to the touch.
Knead the dough for 1-2 minutes until smooth.
Form two balls and cover them with the mixing bowl or a damp tea towel for 10 minutes.
Prepare two pizza pans, rubbing on a thin layer of olive oil to prevent sticking.
On a well-floured surface, roll out each ball of dough to ~1/8-inch in thickness. Use more flour as needed to prevent the dough from sticking.
Place the crusts onto the pizza pans.
Pre-bake the crusts for 7-8 minutes until the edges are lightly golden.
Top as desired (sauce, cheese, veggies, etc.).
Bake another 6-10 minutes until toppings are cooked through.
Slice and serve!
Fat: 2 g Carbs: 11.9 g Sugar: 0 g Protein: 1.8 g; WW SmartPoints: 2; Nutrition facts are based on using whole wheat flour.
Adapted from King Arthur Flour
I like to use this Einkorn flour for the all-purpose.
Dough should be moist, but NOT sticky.
Poke the dough to avoid air bubbles…
…unless you dig dough bubbles (like me)…