If you love pizza as much as I do this recipe makes it easy to get some more whole grains in your life. It is surprisingly light for a 100% whole wheat anything. The key is that this should be a thin crust pizza, if you make it thick it will most likely not be as good. Kevin even liked it and he is not a whole wheat fan normally.
2 1/2 c 100% whole wheat flour
2 1/4 tsp dry yeast (one packet)
3/4 tsp salt
1 tsp sugar
1 TBS oil
1 cup warm water
1. Combine the yeast, sugar, and water. Let sit for 5 minutes.
2. Once yeast is activated add salt and oil, then gradually mix in flour with a wooden spoon. If you have a dough hook you could use your mixer to do this and the next step for you.
3. Once dough is combined place out on counter and knead. The dough is a little stickier than white flour dough. Gradually add more flour until it is easy to knead. Knead for 2-4 minutes and then place in a well greased bowl and cover.
4. Let raise for at least an hour in a warm place until it is doubled in size.
5. Preheat oven to 450 degrees. Roll out dough, I made two pizzas from this dough, place your favorite toppings on and bake for 15 minutes.
6. When done let sit for 5-10 minutes then serve.