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Pizza Crust with Whole Wheat Flour

Makes 1 large crust.

2 teaspoons active dry yeast
cup warm water (105 - 115)
1 cup whole wheat flour
cup bread flour*
teaspoon salt
1 tablespoon olive oil

In medium bowl dissolve yeast in water. Stir in flours and salt. Add oil and mix. Turn out onto a floured surface and knead about 5 minutes or until smooth and elastic. Place dough in a greased bowl, turning dough to coat top. Cover; let rise in a warm place about 1 hour, until doubled. Punch down and let rest 10 minutes.

On a floured surface, roll dough into a large rectangle for a thin-crust pizza or to fit a 12 or 14-inch pizza pan for thicker crust. Place on baking sheet or pizza pan sprinkled with cornmeal. Pinch edges to form a lip. Top with your favorite sauce, veggies, meat and cheese. Drizzle with olive oil. Bake in a preheated 450-degree oven about 15 minutes. The time will depend on the thickness of the crust and the toppings.

*For best results use part bread flour and part whole wheat flour.

Nutritional Information
A one-eighth portion of crust provides approximately: 106 calories, 4 g protein, 20 g carbohydrates, 2 g fiber, 2 g fat (0 g saturated, 0 trans fat), 0 mg cholesterol, 42 mcg folate, 1 mg iron, 147 mg sodium.