wheat bread pizza

Not for super low carb conscience. But good for those of you who are interested in fiber.

3 cups of whole wheat flower.
1 package of dry yeast activator
1 cup of water
1 tbs of olive oil
1-2 cans of pizza sauce.
2 scoops of protein powder for cooking.(optional)
whatever toppings you want.

large aluminum pizza pan. (i like the ones you can just throw away after). i forget the dimensions, but make sure its a large. you need the dough to be thin... thick wheat bread isnt to tasty.

most yeast activates around 105-115 degrees. 110 is a good number. Take 1 cup of hot tap water. you need a gauge to read what temp the water is. Once the water hits 110- your ready. Add 110 deg water to a small pot with dry yeast activator. set to the side for 5 minutes.

in a large bowel add 3 cups of wheat flower, your protein mix, 1/2 tbs of oil.

after the yeast is activated, add to large bowel. put some flower on your hands. Mix with your hands till you get everything mixed together really well.

place some flower on the table-this keeps dough from sticking to table-put it on your hands too. take flower out of bowel, and mead on table for a while. I like to use the palms of my hands. Usually i do this for about 2 to 3 minutes to make sure everything is mixed together well.

Place the dough in the fridge and let rise for 20 minutes.

Repeat the mead step. This is where you shape the pizza. You can twirl it in the air if you want, just get it flat or in the shape you want it. Put some non-stick spray on your pizza pan. Spread dough out. Make sure its nice and thin.

Add your pizza sauce, cheese, and toppings. Cook for 30 minutes at 375.

I hate you normal dude your coming up with some kick ass recipe's and i hate it. Cant wait to try this when i come off my cutting phase .

hey Normal sucks, did you know we have the same bday?? Jan 7th!!!

ok.. well outside the thread hijack... that pizza sounds awesome... shit.. i need to learn to make pizza.. i'm italian anyway... and that wheat pizza sounds awesome! ...

sounds good maybe i can get the wife to cook this up. oh yeah bro and that tuna bake was awsome.

i ate two of these large pizzas this weekend. I have to warn you guys, they're very addictive.

couple things to note here. One, you want your crust as thin as possible. about 1/4 inch thick. When you take the dough out of the fridge, Make sure you roll it on the table. Make sure you stretch it to fit the pizza pan. Im playing around with pre-baking the dough, with a garlic-butter sauce, then pulling it out and adding the toppings. My goal here is to get the crust nice and crispy, maybe even a little brittle on the bottom side.

I dont like to add more than two toppings with this wheat bread. Just cause its already filling with the wheat bread and loading up the pizza detracts from the flavor of each topping.

my wife is a vegetarian, her two favorites are artichokes and yellow peppers on mozzarella cheese.

yeah.... im cooking one of these on my cheat day!!!!