Whole Wheat Crust Margarita Pizza


the authentic taste of a fresh margarita pizza pie on a soft, whole wheat dough

When you eat whole wheat dough, you’re gaining lots of complex carbohydrates, fiber, and essential nutrients. Both simple and complex carbs become glucose (or blood sugar) in the body and are used as energy. Simple carbs release energy quickly within the body while complex carbs release energy throughout a longer period of time. Complex carbs are also commonly found in whole plant foods and contain high levels of vitamins and minerals, such as iron, magnesium, and B-vitamins. One slice of whole wheat pizza dough contains 16% of the recommended daily intake of iron for men and 7% for women, and 12% of the recommended daily intake for magnesium. Fiber is also plentiful in whole wheat dough, being that one slice has 10% of the recommended daily intake of fiber for men and 15% for women. Fiber aids in digestive health and the prevention of certain diseases. B-vitamins are also plentiful in whole wheat dough. These vitamins play an essential role in turning food into energy. Make the switch from regular flour to whole wheat flour, the benefits are endless!

Whole Wheat Crust Margarita Pizza


For the dough:
2 ½ cups whole wheat flour, plus more for dusting
2 ¼ tsp active dry yeast
¾ tsp salt
1 cup warm water
1 tbsp extra virgin olive oil
1 tbsp sugar

1 tbsp olive oil
2 cloves roasted garlic, crushed
1/3 cup tomato sauce
8 ounces mozzarella cheese, sliced into 1/4 inch thick pieces
2 plum tomatoes, sliced thin
½ tsp dried basil
handful of fresh basil
Cracked black pepper to taste


  1. Preheat oven to 450°F.
  2. In a small bowl, combine yeast, water and 1 tsp sugar. Let sit for five minutes.
  3. In a large bowl or the bowl of a stand mixer, combine 2 cups flour, salt and remaining sugar. Make a well in the center and add yeast mixture and olive oil.
  4. Stir using the paddle attachment or a spoon until the dough just comes together, then knead, either by hand or in a stand mixer fixed with the dough hook, for about 5 minutes (3-4 minutes if using stand mixer). Add remaining flour in 1 tbsp increments just until dough pulls away from sides of the bowl or is no longer sticky.
  5. Shape dough into a ball, place in a lightly greased bowl and cover with lightly greased plastic wrap to rise until doubled, about 45 minutes to 1 hour.
  6. Punch down risen dough, shape into a ball and place on a lightly floured pizza stone. Roll out into a circle of desired crust thickness and let rest about 10 minutes.
  7. Add tomato sauce over pizza, spread evenly. Add mozzarella cheese topping, tomatoes (can pat out excess water with clean paper towels), dried basil, and ½ of your quantity of fresh basil. Combine garlic and 1 tbsp of olive oil, pour over pizza evenly.
  8. Place pizza in oven and bake about 15 minutes, or until crust is golden brown and toppings are baked. Add remainder of fresh basil and cracked black pepper to your liking. Let pizza rest for about 10 minutes before slicing.
  9. Serve and enjoy!

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**Recipe for the crust from**

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