In my on-going effort to use up some of those herbs I planted this spring, and to eat a healthier diet, I decided to experiment with a healthier pizza crust. I ended up trying this pizza crust recipe. I wasn't too sure about whole wheat pizza crust, but I was very pleasantly surprised. Andy liked it a lot too.
I did make a few changes to the recipe. I substituted 2 tsp. of brown sugar for the 1 tsp. of white sugar, used 3 tsp. yeast instead of 2 1/2, and added 4 tsp. of vital wheat gluten. I also used bread flour instead of all purpose flour. I also added a little minced garlic and some fresh oregano and basil to the dough.
This made a nice non-sticky dough that rolled out easily. It made two 14 inch pizzas with a nice tender, slightly chewy crust.
