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    You are at:Home»Dairy-Free Recipes»Bread»Whole Wheat Pizza Crust that’s a Classic King Arthur Recipe

    Whole Wheat Pizza Crust that’s a Classic King Arthur Recipe

    1
    By Alisa Fleming on June 4, 2022 Bread, Dairy-Free Recipes, Entrees

    King Arthur does have a whole wheat pizza crust recipe online, but this herbed version is adapted from one of their original recipes in King Arthur Whole Grain Baking. It was shared with us by Paul England many years ago, and today, we’re updating it! It’s the perfect recipe for healthy, homemade, budget-friendly, dairy-free pizzas!

    King Arthur's Classic Whole Wheat Pizza Crust Recipe (Dairy-Free, Vegan)

    Whole Wheat Pizza Crust that’s a Classic King Arthur Recipe

    Here are some quick tips and substitution ideas that you might find helpful when making this whole wheat pizza crust recipe.

    • Flour: White wheat flour is whole grain, it’s just made from a lighter wheat berry. If you want a lighter crust, you can use part all-purpose flour for some of the flour.
    • Yeast: King Arthur, and Paul, use instant yeast, which is also sold in the baking section. I actually prefer ordinary active dry yeast to avoid any rising mishaps or waste. And it works well since you are rising the dough quite a bit. If using active dry yeast, use warm water (not cold) and add the yeast to the water-honey mixture instead of the flour. Let it sit for 5 minutes to proof. If it’s still active, it will foam or have tiny bubbles. If it doesn’t, discard and use fresh yeast. When using active dry yeast, the rising times will be less. Look for when the dough has doubled in size.
    • Sweetener: Technically, any sugar-based sweetener will work, including plain old sugar. But don’t use a sugar-free substitute. The sugar feeds the yeast.

    King Arthur's Classic Whole Wheat Pizza Crust Recipe (Dairy-Free, Vegan)

    Special Diet Notes: Whole Wheat Pizza Crust

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, optionally vegan, and vegetarian.

    Whole Wheat Pizza Crust
     
    Print
    Prep time
    30 mins
    Cook time
    10 mins
    Total time
    40 mins
     
    Please note that the Prep time is hands-on time only. This crust recipe benefits from ample rising time.
    Author: Paul England
    Recipe type: Bread
    Cuisine: Italian
    Serves: 2 (12-inch) pizza crusts
    Ingredients
    • 2 cups + 1¾ cups white whole wheat flour, divided
    • 4½ teaspoons instant yeast (two .25-ounce packets; can sub active dry yeast)
    • 1½ cups cool water
    • 1 tablespoon honey or agave nectar (for vegan)
    • 1 tablespoon olive oil
    • 1 tablespoon dried oregano
    • 1 tablespoon dried basil
    • 2 teaspoons salt
    • ½ teaspoon cayenne pepper
    Instructions
    1. In a large bowl, whisk together the 2 cups flour and yeast.
    2. Measure the water in a glass measuring cup, and whisk in the honey.
    3. Pour the water-honey mixture into the dry mix and mix thoroughly.
    4. Cover the bowl with plastic wrap and let it sit for 1 hour.
    5. Remove the plastic wrap, and mix in the oil, oregano, basil, salt, and cayenne. Mix in the remaining 1¾ cups flour, bringing it together with your hands when it becomes to thick to stir.
    6. Turn the dough out onto a lightly flour surface, an knead it or 5 minutes, or until the dough is shiny and elastic, yet soft.
    7. Put the dough back into the bowl, cover, and let sit for another 90 minutes, or until doubled in size.
    8. Turn the dough out onto the lightly floured surface. Divide the dough in half and form each half into a round. Cover these rounds and let them rest for another 20 minutes.
    9. Preheat your oven to 375°F and line a baking stone or baking sheet with parchment paper.
    10. Roll each round out to a 12-inch round and put in your prepared pan.
    11. Use a fork to prick the crust all over. If you want a traditional end crust, roll up the edges.
    12. Bake the crusts individually for 10 minutes and remove from the oven.
    13. At this point you have 2 crusts for use. Use immediately or let cool completely and freeze.
    14. When you add your toppings, bake the pizza at 425°F until the toppings are hot and melty.
    Nutrition Information
    Serving size: 2 slices or ¼ pizza crust Calories: 219 Fat: 2.9g Saturated fat: .3g Carbohydrates: 42.8g Sugar: 4.1g Sodium: 583mg Fiber: 6.4g Protein: 8.5g
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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