Reviewed: Jul. 13, 2009

wonderful and so easy!!! I never think to buy wheat germ; therefore, I substitute whole wheat flour in it's place. My whole family digs this recipe. Thank you for sharing!!

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BPAULA1

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Reviewed: Jul. 12, 2009

This recipe worked great on the grill. I made the recipe as stated. Threw my pizza stone on to pre-heat. Divided the dough into four equal portions and rolled out. Let the dough sit and rise for about 10 minutes while I prepped my toppings. Sprinkled a little corn meal on the stone and pre-cooked the dough, like many others suggested, for about 2 minutes on one side and a minute on the other. Put on the toppings and threw back on the grill for about another 7 minutes or until the cheese was melted, puffed and started to brown just a little. It turned out great and I did not have to heat up the house. Win, Win!

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HAPPYMOM3

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Jul. 9, 2009

By far the best homemade pizza crust I've eaten. The addition of the honey is nice. My hubby and I like it because it's healthy and delish! Make sure to pre-bake it for at least 15 minutes, and if you're using a pizza stone, be sure to preheat that before pre-baking the pizza.

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loveinit

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Reviewed: Jul. 8, 2009

I used to make a different whole wheat crust that I loved, so I was reluctant to try something new...but wow, am I glad I did! This was SO good. It was not as bread-like as other whole wheat crusts (unless you let it rise for longer than directed). I let mine rise only 15min in the microwave after I nuked a cup of water for a minute to make it warm. I rolled it out onto a pizza stone dusted with corn meal. I pre-baked at 425 for 7min. Afterwards, I brushed the edges with olive oil and sprinkled with parmesian and garlic. Then I topped with sauce, mozzerella, feta, tomatos, pepper rings, red onions. I sprinkled basil and a touch of olive oil over the whole thing and baked at 425 for 15 minutes. [One more thing--I subbed oat bran for the wheat germ.] Perfect, chewy, delicious! Thank you so much; this will be my new recipe from now on!

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franybanany

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Reviewed: Jul. 8, 2009

This was pretty good. Didn't have the wheat germ, but subbed for whole wheat flour and it turned out well. I halved the recipe and plan to make breadsticks with the leftovers. Pre baked before topping. I think I need practice to perfect this recipe, but I will try again.

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tiffscookin

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2009

Great recipe... This was my first time making pizza dough... I did not have the wheat germ but it came out fine without it. The kids loved making mini pizzas with the topping of thier choice. mmmm I also made some for my parents and uncle who also thought it was great! :D

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Earth Angel

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Reviewed: Jul. 1, 2009

I really liked it for a healthy option. The dough is little "heavier" than regular or white pizza dough.

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Arlene

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Reviewed: Jun. 30, 2009

I've made this a couple times and everyone really enjoyed it. I didn't have wheat germ so I substituted ground flax seeds. Great healthy recipe!!!

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Ines

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Reviewed: Jun. 26, 2009

I do as others suggest and pre-bake it for 15 min. at 350. The dough is very hearty and filling....my husband, preschooler and I can only eat about half of the pizza made with this dough.

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Beth Y.

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2009

Very tasty. I rolled the crust out nice and thin, and baked it for seven minutes before adding any toppings. Also, I divided the dough into halves to make two pizzas, froze the second half, and used it a week later -- still very tasty! Finally, I added Italian spices to the dough (Oregano, Basil, etc.)... yum!

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clenn

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Reviewed: Jun. 17, 2009

We really liked this recipe and will use it when we make pizzas from now on.

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whens

Cooking Level: Expert

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Reviewed: Jun. 1, 2009

Oh, my! If you would have told me that my husband, my 18 month old, my 3 year old and my 4 year old would all eat EVERY LAST CRUMB of this pizza, I would have been shocked! They gobbled it up so quickly that the only conclusion is that it is deliciously yummy. I have made it twice now with the same response. I replace the wheat germ with whole wheat flour. I actually grind my flour myself which I think makes it rise better and taste better, and I believe there are more nutrients in it as well. thanks for the amazing recipe!! (I do precook the crust for about 20 minutes, as mine turns out pretty thick.)

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KristinM

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Reviewed: May 30, 2009

This pizza dough recipe has proven versatile and delicious. We first used it for chicken spinach and feta pizza as well as a traditional pizza with tomato sauce and mozzarella cheese in the oven. We've recently expanded our horizons by using the recipe as the dough for a Southerwestern sweet and savory pizza (please see recipe). Thanks for posting such a delicious and healthy recipe!

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JKILLELEA

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Reviewed: May 24, 2009

Perfect! This recipe is soooo easy and extremely delicious!!!

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AltaJoy

Cooking Level: Expert

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Reviewed: May 23, 2009

Delicious! This recipe makes a thick, chewy dough that is just a little bit sweet. My boyfriend blanched at the idea of whole wheat pizza dough but he loved it and now this is the only recipe we use when we make homemade pizza.

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Lrclark83

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Reviewed: May 18, 2009

This was really good and so healthy for you. My husband and I are on a 'trying to get healthier' kick and thought this would be a good substitute for regular pizza dough. We were right! It was incredibly delicious and my husband said that he couldn't even tell the difference between regular pizza and this. Will definitely make again!

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MandaLynne

Cooking Level: Intermediate

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Reviewed: May 16, 2009

very good recipe! I loved it. Followed the recipe exactly as it is. I will definitely keep and use again. It is healthier than regular pizza crust and has lots of flavor.

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steph

Cooking Level: Intermediate

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Reviewed: May 14, 2009

Wonderful recipe! Best homemade pizza we ever had! I added some oregano to the crust for an extra zing!

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Mandy

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Reviewed: May 11, 2009

This recipe was really good. I'm still working on trying to roll my crust out thin enough, but it's coming along. The first time I added more salt because I like my pizzas salty, but I was wrong! It was perfect the second time I made it. Thanks!

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