Whole Wheat Pizza

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Prep Time 30

Cook Time 25

Servings

Calories 880kcal

Ingredients

Pizza

Your choice of pizza toppings e.g. pepperoni, sausage, onion, peppers, olives, mushrooms, etc.
6 oz Whole wheat pizza dough (store-bought or homemade)
All-purpose flour as needed for rolling the dough
Nonstick spray
1 cup Marinara sauce
5 oz Mozzarella cheese shredded
¼ cup Fresh basil chopped

Seasoning

Salt
Black pepper

Kombucha

24 oz Kombucha

US Customary - Metric

Instructions

Set the oven to 425°F (220°C).
Prepare all pizza toppings as needed. Cook any raw toppings or vegetables such as onions, peppers, or mushrooms ahead of time.
Follow the directions on the dough package or your homemade dough recipe.
Clean and dry your countertop and hands. Sprinkle the surface with flour and place the dough on top, coating each side to prevent sticking.
Use your hands or a rolling pin to stretch the dough evenly. Avoid thin spots, especially in the center. If it starts to stick, sprinkle it with more flour.
Transfer the stretched dough onto a baking sheet, pizza pan, or pizza stone. Use nonstick spray for pans or semolina flour for a pizza stone to prevent sticking.
Spread an even layer of marinara sauce on the dough, leaving a 1 inch border around the edges.
Sprinkle mozzarella evenly over the sauce, then add your favorite toppings.
Bake for 10 minutes, then rotate the pan. Continue baking for another 10 minutes or until the crust is golden brown and the cheese is melted.
Let the pizza sit for 2–3 minutes before cutting.
Sprinkle with red pepper flakes and fresh basil if desired.
Portion the pizza and enjoy it with a cold glass of kombucha.

Notes

Homemade Dough (Optional)

Equipment:
Stand mixer with dough hook (optional)

Ingredients:

2 tsp Instant yeast
3/4 cup Warm water, between 105°F and 115°F (40-46°C), or more if needed
2 cups Whole wheat flour, plus more if needed
1½ tsp Sugar
2 tsp Salt
2 TBSP Extra-virgin olive oil + additional oil for greasing

Instructions:

1. Mix flour and water in a bowl or mixer until combined (no dry spots).
2. Let rest 20–30 minutes (this is the autolyse).
3. Add yeast, sugar, salt, and olive oil.
4. Knead for 8–10 minutes (by hand or mixer) until smooth and elastic.
5. Place dough in a lightly oiled bowl, cover, and let rise 1–2 hours (or refrigerate overnight for best flavor; keep in the fridge wrapped well for up to 3 days).

Nutrition