Comments on: Whole Wheat Thin Crust Pizza Dough

By: Jen

Jen — Sat, 24 Jun 2023 15:04:17 +0000

When I try this again, I will definitely pre-bake the crust. I baked it for just a few minutes before adding toppings but still had a hard time getting it as crisp as I wanted under my toppings. The edges were great with an almost cracker-like texture. The section under the toppings was a bit biscuity.

By: Stephanie

Stephanie — Tue, 29 Jun 2021 00:27:27 +0000

This recipe was easy and fantastic! I was skeptical about topping the raw pizza dough, however it was crispy and golden brown just as you indicated! I topped it with spinach, fresh basil & bell peppers from my garden, and prosciutto. The family was excited and only two slices remained at the end of the meal. Thank you! I have a picture if you’d like it.

By: Chris

Chris — Thu, 09 Nov 2017 11:24:18 +0000

We are new to the plant based life style change. I saw this recipe and gave it a try. My wife and I really enjoyed this. I added hemp and flax seed to this crust just to add more nutrients. I cook the pizza in 15 minutes instead of 20-25. I know everyone’s ovens are a little different. Our pizza came out great. Thank you again for the recipe.

By: Brenda

Brenda — Thu, 26 Jan 2017 20:45:11 +0000

In reply to Mary Young. yes

By: Mary Young

Mary Young — Thu, 26 Jan 2017 14:34:21 +0000

Can I use just regular white whole wheat flour instead of whole wheat pastry flour?

By: Brenda

Brenda — Mon, 07 Nov 2016 17:27:19 +0000

In reply to Rachael. I'm sorry I haven't tried it.

By: Brenda

Brenda — Mon, 07 Nov 2016 17:27:03 +0000

In reply to Rachael. I don't think so.

By: Rachael

Rachael — Mon, 07 Nov 2016 16:12:05 +0000

In reply to Rachael. Ooooh and if changing the olive oil for coconut oil would make a difference?

By: Rachael

Rachael — Mon, 07 Nov 2016 16:05:41 +0000

Hi! I would love to make this dough but I was curious if instead of honey I could use date syrup and get the same effect?
Thankyou!!

By: Brenda

Brenda — Sat, 04 Apr 2015 11:07:53 +0000

In reply to Sarah. thank you for sharing!

By: Brenda

Brenda — Wed, 01 Apr 2015 10:16:14 +0000

In reply to Sarah. I just made mine into a mound, wrapped it in plastic wrap and sealed it in a plastic bag for the freezer. Then thaw it in the fridge overnight until you want to prepare it. Then roll it as you would fresh dough.

By: Sarah

Sarah — Wed, 01 Apr 2015 01:40:44 +0000

I made two batches. One with honey and one with truvia. The honey one foamed up quickly and I got to making it first. The actually sugar free took about 20 minutes to foam more but it still mostly creamy. But they both rose but they both needed an hour. I used regular whole wheat. However I have a question. When you put it the dough in the fridge or the freezer, how do you get it ready for pizza?

By: Gaia

Gaia — Sun, 08 Feb 2015 05:33:00 +0000

Hi!
How much erythritol does it need?
Thanks!

By: Brenda

Brenda — Fri, 02 Jan 2015 20:49:08 +0000

In reply to Erika. Yes you could use it.

By: Erika

Erika — Fri, 02 Jan 2015 16:53:59 +0000

I have had trouble finding whole wheat pastry flour….would regular whole wheat flour (not pastry specific) work for this recipe?