I make whole wheat pizza crust in my bread machine - it could be done by
hand just as easily. I always make two crusts - one to cook and one to freeze.
I use whole wheat bread flour, yeast, water and salt. I do add Italian
seasoning that I make myself - recipe below. This seasoning is so wonderful
that I can't imagine a pizza crust without it. We also add some FF parmesan for
additional flavor - although I could see adding a small amount (1 tsp or less)
of any very strong cheese. I always bake my crusts at a 300 degrees F until
done all the way through, then I put toppings on and rebake at higher temp.
The other thing that I use for pizza crust when I am in a big hurry is
whole wheat pita bread. You have to be careful and find a good flat pita that
isn't too thick, but it works great.
We usually add roasted vegetables to the top of these crusts. Sometimes I
can get blue or purple potatoes, or I use sweet potatoes, red pepper, zucchini,
onions, mushrooms, eggplant, or whatever else I have in the fridge and toss with
minced garlic and balsamic vinegar. Bake at 450 for 15-20 minutes. When the
pizza comes out, we use FF honey mustard dressing on top. I make my own - much
better than the store bought kind. This is one of our favorite meals.
The roasted vegetables also go well in whole wheat sub rolls.
A Little italian from Dean Ornish's Eat More Weigh Less
2 TBSP each
1 tsp hot red pepper flakes
He says grind in food processor - I use my little coffee grinder. Store in a
tightly sealed container. He says keeps well up to 3 months. I make bigger
batches and it keeps well for up to 6 months. I give this as a Christmas
present to lots of folks every year - and get rave reviews.