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Whole Wheat Margherita Pizza

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There are few things more wonderful than a giant, greasy pizza delivered straight to your door when you've had a bad day. However, for some of us, all that greasy deliciousness leaves us with some regrets the next day.

This recipe, slightly adapted from Greatist, combines the delicious flavors of a more traditional pizza flavor with the healthy crunch of whole wheat crust and the wholeness of fresh, natural ingredients.

And a tip from experience, the crust will be done sooner than you think, so don't overcook it! 15-20 minutes really is all it needs.


Crust (you can also use store bought if pressed for time, but this recipe is quick, easy, and delicious)

  • 1 package active dry yeast
  • 1 cup warm water
  • 2 cups whole wheat flour
  • 1/4 cup wheat germ
  • 1 teaspoon Kosher salt
  • 1 tablespoon honey


  • 1 tomato, sliced thin
  • Fresh mozzarella (about 3 oz)
  • Shredded Parmesan cheese
  • Red pepper flakes
  • Oregano
  • Salt
  • Ground Pepper
  • Optional additional toppings, like spinach, onion flakes, etc. It's up to you!


Preheat oven to 400 degrees Fahrenheit.

Mix together the warm water and the yeast in a small bowl. Let sit for about ten minutes, until frothy.

Meanwhile, combine whole wheat flour, wheat germ, and salt in a medium bowl. Dig a well in the middle and pour in the yeast mixture and the tablespoon of honey. Stir to form dough (it might be a good idea to get your hands in there at this point and give it a knead or two--it often helps combine the ingredients more easily). Set in a warm space to rise while you prep the pizza ingredients.

Slice your tomato nice and thin, so it spreads nicely on the pizza rather than in huge chunks. If your mozzarella will slice easily, slice it in similar fashion. If not, you can flatten and shred it with your fingers in order to spread it more easily.

Get out a pizza stone/baking pan and spray with nonstick spray or coat lightly with olive oil. Knead the ball of dough a few times to get out any air bubbles, then plop it down in the center of the pizza stone or baking pan. Spread from the middle outward, forming the crust into a pizza shape. Make sure you leave it a little thicker at the edges, so you have a nice fluffy crust to bite into. Make sure not to spread it too thin, or you'll get holes in your pizza.

Once you're satisfied with the shape of your pizza, grab your oregano, red pepper flakes, and Parmesan. Sprinkle these, to taste, to make the base coat of your pizza. That pictured used about 1/4 cup Parmesan and 1 tbsp of each oregano and red pepper flakes, but you can add more or less depending on your preference.

Next, spread the tomato slices and mozzarella evenly over the top. It doesn't have to be perfect or coat the entire pizza, but make sure it's pretty even so that each bite has a little tomato and mozzarella flavor.

Finally, top it off with a little salt and pepper, to taste. You can also sprinkle on a little more Parmesan, if desired. Now you're ready to pop it in the oven and bake for about 15-20 minutes, until crust is browned slightly and cheese has begun to bubble.

Carefully pull the pizza out of the oven, allow to cool, slice (six slices is a good size for this recipe, but any way you slice it will do) and enjoy!



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