Reviewed: Jan. 27, 2008

Excellent recipe! Previous reviews really helped out. Whoever gave the idea for the cup of water heated in the microwave for a min or so to create a proofer for the dough is awesome.. that worked out great! After the dough rose I coated my hands with olive oil, pressed it out on a piece of wax paper and topped it with another piece of wax paper and rolled it out to the size of my pizza pan.. removed the wax paper and viola.. pizza crust.. It came out very nice!! Hubby loved it!

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Kat

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2008

i loved this dough. It was easy to work with and roll out and it baked up nicely in the oven. The only thing i would make sure i do next time (this was my fault) is i should have baked the pizza crust before i put the toppings on because the sauce made the dough soggy even after it was baked. The dough had good flavour though i will just make that change next time. AND I LOVED THAT IT'S SO HEALTHY :)

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*Lisa*

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2008

I am on a quest to better health, so I wanted to find a more nutritional way to consume pizza... This is it! I had to substitute ground flax seed for the wheat germ because it was what I had on hand, and I also added a little olive oil. I pre-baked the crust on the bottom rack at 400 degrees for about 10 minutes. I topped the pizza with grilled chicken, tomato, green onion and cilantro. Very yummy! This will make it into our regular meal rotation.

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SSTRAWDER

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Naperville, Illinois, USA

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Reviewed: Jan. 8, 2008

I made it in my food processor and added a couple swirls of olive oil to make the dough easier to work with... Then I covered the dough and stashed it in the fridge all day. I took it out of the fridge an hour before I wanted to use it to warm it up. Cut it into 4 pieces and rolled it onto parchment, brushed with a touch of olive oil, and baked on a pizza stone at 450 degrees for 3 minutes or so. Then took it out, put some pesto, cheese, tomatoes, and whatever else. Fresh cracked pepper on top, and back on the stone for 4-5 minutes or until the cheese was melty. I will never make white pizza dough again....this was so incredibly good! Love the honey in it!

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Suprbacana

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Reviewed: Jan. 3, 2008

sweet, honey taste, good with all whole wheat, let bake a bit before you top, but not too long, good with pesto

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bellabirthing

Cooking Level: Expert

Home Town: Lewistown, Montana, USA

Living In: Belgrade, Montana, USA

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Reviewed: Dec. 13, 2007

Yum!! We often by wheat pizza dough from our grocery deli, but this was so much better! I love that you didn't have to wait for the yeast to rise, like other dough recipes. Like others, I prebaked the crust at 350 for 10 minutes, then added my toppings (artichoke pesto sauce, onions, garlic, chicken, and cheeses) and bake for 10 more minutes. Thanks so much! This will become a standby for us!

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STibbs

Cooking Level: Intermediate

Living In: Lyman, Maine, USA

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Reviewed: Dec. 2, 2007

Very good, healthy pizza dough.

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jerseygirl

Cooking Level: Expert

Home Town: Jersey City, New Jersey, USA

Living In: Beebe, Arkansas, USA

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Reviewed: Nov. 14, 2007

Really really good. I split it, froze half and rolled half out thin and then topped it with marinara sauce, mozzarella cheese, red peppers, chicken, red onions, and raw broccoli. It was wonderful. Ate half of the pizza, took the other half to work the next day. So I can vouch that it is quick and tastes good right then, reheated, and baking after freezing! Thanks!

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limecoconut

Cooking Level: Expert

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Reviewed: Nov. 3, 2007

My husband is not a healthy eater so I was worried what he would think of this dough. He loved it! In fact he said it was the best homemade pizza he has ever had. I divided the dough into 4 sections and let the kids make their own pizzas. I also snuck in some flax seed powder!

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Jaime

Cooking Level: Beginning

Home Town: Roseville, California, USA

Living In: Lincoln, California, USA

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Reviewed: Nov. 1, 2007

I thought this tasted good. It's much more nutrtional than white bread crusts, but it was more "bready" than what I like. As far as homemade pizza crusts goes though it was excellent. My husband even said that it was the best he's ever had--and he loves pizza so he's tried a lot!

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Melissa

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Laie, Hawaii, USA

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Reviewed: Oct. 31, 2007

This recipe was simple and delicious and I made it in my food processor. First I mixed the yeast and water together. Then all the dry ingredients went into the processor and were mixed together. Once the yeast had risen, I added it to the processor with the honey and pulsed until well combined. Don't overmix though. Into the microwave - after one mug of water was nuked for one minute to warm it up - to rise (which was a great suggestion by someone in the comments before me.) Separate into two parts, and pat into rounds. Pre-bake for 10 minutes, then top with toppings. I topped with our fav spaghetti sauce, polish sausage, minced turkey bacon, minced mushrooms, mozza and cheddar. Then into the oven to melt and cook the toppings. It got a 9.5 out of 10 in our house, and even the two year old enjoyed the crust, which was mildly sweet.

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MSBLUERASP

Cooking Level: Expert

Home Town: Sackville, New Brunswick, Canada

Living In: Cold Lake, Alberta, Canada

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Reviewed: Oct. 29, 2007

This is really very good. I followed it to the original recipe, though my dough took so long to rise at all that I thought I had done something wrong. I defintely needed at least 20 minutes for it to rise. My husband is picky about "healthy" recipes and he ate and ate and ate this pizza. :-)

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Annie K

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Reviewed: Oct. 26, 2007

Wow was this easy to make. I made some home made pesto sauce also from this site, added some chicken sausae fresh mozarella and fresh grated parmes. it was the best!

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Geniese

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Oct. 13, 2007

I made pizza dough for the first time today using this recipe. It was a hit. The wheat germ adds so much nutritional value to it, and no oil! I can't wait to make it again.

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FEK

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Reviewed: Oct. 8, 2007

I love this recipe. It is simple and I can now have healthy pizza in less than 45 minutes. Quicker than deliver.

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moonischasingme1

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Reviewed: Oct. 5, 2007

very soft, more like bread than pizza crust, but very yummy

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carolineskr

Cooking Level: Intermediate

Home Town: Dunwoody, Georgia, USA

Living In: Norcross, Georgia, USA

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Reviewed: Jul. 30, 2007

Great recipe. Easy to make and made a nice crust. Very flat, but I like a thin crust so that was fine.

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kshonts

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jul. 24, 2007

Good!

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Kris & Nicole

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Jun. 20, 2007

This tasted somewhat like pizza on wheat bread. The texture was very soft, and not what I would think of as pizza at all. The boyfriend loved it, though, so perhaps I'm expecting too much from it.

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shesinparties

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Reviewed: May 28, 2007

I just kicked off with a "get fit" program and was delighted to taste this wonderful wheat pizza! I let the dough rise twice, added a bit of wheat flour when I pulled it out of the bowl and it cooked up perfectly. I follwed the advice to cook it 15 mintues before putting on toppings and it was perfect.

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WORKINMOM2

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Whole Wheat and Honey Pizza Dough

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