Whole wheat flour Pizza. Whole wheat pizza crust has a bad reputation. If done wrong, it's often tough, dense, and well… flavorless. In a large bowl, dissolve sugar in warm water.

Ingredients of Whole wheat flour Pizza

1. Prepare of For dough-.
2. Prepare 2 cups of atta.
3. Prepare 1/4tsp, of baking powder,.
4. Prepare 1/2 tsp of baking soda.
5. Prepare as required of Salt,.
6. Prepare 1 tsp of sugar.
7. Prepare as needed of Pizza sauce/ tomato ketchup- to spread.
8. It’s as required of Vegetables of choice- onion, chopped capsicum, tomato sweet corn.
9. You need as required of Cheese (processed/ mozzarella).
10. You need as required of Seasonings.

Whole Wheat pizza dough is an alternative to traditional pizza and it has the most surprisingly incredible crust! Easy to digest and filled with fibre the. This time I have used only white whole wheat flour which also yields very good results. If using atta it is a good choice to make a thin crust as it tastes and gets baked better.

Whole wheat flour Pizza instructions

1. Form a dough using water. Let it rest for 15 mins. After 15 mins, knead once again and pizza dough is ready..
2. Take a small ball of dough and roll using a rolling pin, 4 times thicker than a roti. Place pizza base on a hot pan and cook for 2 mins on low flame..
3. Flip it and apply 1 tsp oil on the other side. Switch off the flame. Once it cools down, flip again and apply pizza sauce on the side that is on top now. Spread generous amount of cheese, vegetables of your choice as topping. Switch on the flame, cook on low flame for 8 – 10 minutes covered. done!!.

With this recipe it is good to make a thin crust pizza as the whole wheat flour doesn't taste good when made to a thick base. Bread flour is an entirely different animal from all-purpose flour, and whole wheat flour is completely unlike any of its counterparts in flavor, weight and consistency. This overnight whole wheat pizza dough benefits from an overnight rise in the refrigerator (both for flavor and texture) and sometimes I either don't think about homemade This overnight whole wheat pizza dough, if perfectly floured, is smooth and elastic, making the shaping/rolling part a total breeze. But pizza-making took a bit of a back seat around here after Wayne bought me a big tabletop crepe maker (the world of crepes is very exciting!). This is a very adapted version of Peter Reinhart's dough using white whole wheat flour.