About:

This whole wheat pizza dough recipe is delicious and healthy crust and can be made in no time. This no yeast dough produces a crust of medium thickness that is crisp across the bottom and little chewy in the middle with a hint of whole wheat flavour.

Serves: 2-3 (makes 2 medium thin crust)
Baking time: 15-20 minutes
Preparation time: 15 minutes

Ingredients:

• Whole wheat flour-2cups
• Ground oats-1/2cup
• Olive oil-3-4tbsp
• Warm water- 3/4cup/ as required
• Dried herbs-1tsp ( oregano, rosemary, basil/ any dried herbs of your preference)
• Salt- as per taste

Topping:
Sliced Onion
Sliced Capsicum/pepper

Fresh Basil
Pizza sauce

Light Mozrella Cheese

Procedure:

• In a bowl combine wheat flour, ground oats, salt, oil, dried herbs, and mix.
• Make a well in the centre and start adding water little by little and combine until a soft dough is formed. (Make sure to knead the dough for 6-8 minutes and sprinkle some water if it is too stiff snd the dough has to be stiff). .
• Dump the dough onto the floured surface work surface and quickly knead dough a few minutes until comes together.
• Then place the dough into a bowl sprayed with cooking spray. Cover with towel and let it rest for 15-20minutes.

• Pre-heat the oven at 200deg c  (fan assisted)
• On the floured surface roll the dough to the desired shape and size and transfer to the greased baking tray brush the rolled dough with oil bake it for 4-5 minutes

• Remove from the oven; Spread pizza sauce, add desired topping, spices and mozzarella cheese and bake for another 8-10 minutes or so, until slightly browned.
• Cool slightly before cutting.

Note:

• Spices and topping can be done according to the individual preferences and taste

Here I havn’t used any raising agents so the crust comes out thin but make sure to knead the pizza dough for 6-8 minutes to get a soft crust and also the dough has to be soft/loose compared to roti or chapathi dough…

• For topping I used capsicum- ½, onion- ½ , grated low mozzarella chesse-2-3tbsp, Basil-8 to 10 leaves and pizza sauce
• You can even whip up a batch of dough one evening and leave it in your refrigerator for the following night or even for up-to a week.
• If using pizza stone  baking time may vary and also baking time may vary from oven to oven.

Here i havent used any baking powder/soda but feel free to include.