Angie’s Whole Wheat Pizza


I’ve mentioned before that pizza is one of my favorite foods. I prefer plain cheese, and no other toppings. Despite that simple thing, I’m pretty picky in all other respects. The crust has to be crispy. I can’t deal with globs of cheese. That totally grosses me out. I can’t have overwhelming amounts of sauce, or I will wipe it off. Needless to say, when my sister, Angie, told me she wanted to make a pizza, I was a little apprehensive. Read about how it turned out after the jump!

My sister and I went through tons of recipes on Recipe4Living to find the perfect one to make. We wanted it to be healthy, so we decided to find one that had a whole-wheat crust. My sister wanted to make the dough herself, so we kept that in mind too. We also didn’t want something that would take too long. Anything that took longer than an hour and a half was out.

We decided to use a recipe for Whole Wheat Pizza and change it up a bit.

3/4 C. warm water
1 pkg. dry yeast
2 C. whole wheat flour
2 Tbs. olive oil
1 pinch sugar
1/2 tsp. honey
1 bag shredded low-fat mozzarella cheese
6 oz. pizza sauce

We added tomatoes and cream cheese.

Mix together yeast water, sugar and honey. Add flour. Knead. Put oil on bottom of your bowl and place dough on top. Roll around in the oil and cover. Let set and rise for 30 minutes. Preheat oven to 350 degrees. Grease pizza pan. Roll out dough to size and roll up the edges of the dough to form a wall so your toppings don’t spread out of the pizza. Poke holes on bottom of the dough. Pour sauce and spread out. Cover with 1/3 of the cheese. Put half the toppings. Put another 1/3 of the cheese, the rest of the toppings and then the rest of the cheese. Bake for 25 minutes or until cheese is melted.


It actually wasn’t as complicated as I though to make the dough. Just a few easy steps like mixing, adding ingredients and rolling. The toughest part was waiting for it to rise. Then we could start the real fun.


We knew that the crust wouldn’t be too crispy because it’s really difficult to do that with whole wheat dough, but we tried our best when we rolled out the dough on the pan. Then we added the sauce.




My sister’s bright idea was to add blobs of cream cheese.


A friend of hers gave her the idea, and even though I was opposed to it, I let her have her way. I knew I’d just eat the other half anyway. Then we added the mozzarella cheese. We actually had low fat cheese, so that worked out nicely. We also added fresh slices of tomato. My grandfather has a garden and he grows tons of veggies. The tomatoes seemed like a great fit on the pizza. Then we baked the pizza for 25 minutes.


When it came out, it looked and smelled delicious. My only problem was the cream cheese didn’t spread, it just stayed in it’s globs, which kind of grossed me out. So I just decided not to eat any pieces with it.



The piece I did have was delicious! The crust was a lot crispier than I expected, and the actual sauce, cheese and tomatoes were really tasty!


Another job well done to my wonderful chef sister, Angie!

Here are some more healthy pizza recipes:

Veggie Appetizer Pizza
Chicken and Feta Pizza
Zucchini Pizza

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  • Brian

    Definitely interested in tryng that pizza :)

  • Jhn uca

    At what oven temperature?

  • svenetos

    350 degrees

  • Elly

    Am looking for restaurants who serve whole wheat pizza on the West Island, in Montreal. Have only found 1 so far, on Monkland in town.

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