Spinach Pesto Pizza with 100% Whole Wheat Pizza Crust

Originally written June 12, 2015. Link to original blog post.

People do crazy things all the time. I do crazy things all the time. But one of the crazy things I will not do is put CAULIFLOWER in my PIZZA CRUST.

I mean, at least call it something else. Cauliflower crust isn’t real pizza. Let me show you what’s real pizza.

Ooey gooey with a nice and chewy, slightly crisp crust. This is pizza:

But there’s something special about this one. Compare to average pizza, this is healthier, whole grain, and, in my opinion, tastier than the pizzas from Papa Johns. 😉

Usually, 100% whole grain breads are tough and dense, but this pizza crust is light, chewy, and soft. I think it’s delicious as it’s nutritious.

So if you thought that you can’t have a couple slices of delicious melty cheesy real pizza when eating healthy, think again! 🍕

Here are 3 simple tips I have for incorporating pizza into a healthy clean diet.

Use a whole grain crust. Whole grain is superior to refined grains because it’s higher in protein, fiber, and nutrients. My recipe for healthy pizza starts with a homemade pizza crust, which is 100% whole wheat and even has a bit of flax seed for an extra omega-3 boost.
Top your pizza with real cheese, and mozzarella is a good choice. You don’t have to skimp out on the cheese. It’s a pizza, after all! Mozzarella cheese is the most common pizza topping, and it also happens to be lower in fat than most cheese. For the meltiest, stretchiest cheese, I choose part-skim mozzarella cheese, which also is lower in fat than whole milk mozzarella. For the best flavor, I like to use the fresh blocks of cheese and shred the cheese myself. Just make sure you don’t get the fat-free cheese, which not only tastes like rubber but is also filled with preservatives and unnatural ingredients.
Share your pizza! And serve it with a big leafy salad. Although healthified, pizza is not a health food. Practice portion control by not eating the entire pan (stick to 2 medium slices) and fill up on fresh salad (dressed in balsamic + olive oil).

I hope you find these tips helpful, and I hope that I’ve shown you that, yes, you can eat and enjoy real pizza that’s not made from cauliflower while eating a healthful, nutritious diet.

Here’s the recipe.

Whole Wheat Pizza Dough

Makes 1 pizza: 8 slices or 4 servings

This pizza dough is super easy to make and is healthy. You will need to prepare a couple hours ahead of time in order for the dough to rise. However, when done right, this whole grain crust should turn out soft and tender.

1 cup of whole wheat pastry flour
1 tsp flaxseed meal
1 tsp vital wheat gluten (optional) *
Pinch of salt
A big tsp instant yeast
1-2 tsp extra virgin olive oil
2 tbsp warm water (#1)
1 tsp honey
2-4 tbsp water, room temperature (#2)

Mix all of the dry ingredients together except for the instant yeast. Add to the instant yeast, the water #1 (the warm water) and the honey and oil. Add this wet mix to the dry ingredients. Slowly add in water #2 (the room temperature water) until a sticky dough has formed. You may or may not use all of the water.
Knead the dough, by hand or by machine (I used a bread machine), for about 15 minutes. Working the dough is necessary to build the gluten to ensure that you get a soft and tender crust.
Oil a warm pot. Let the dough rise for 1- 2 hours, until double in volume. Then, punch down the dough. Flour a surface (cutting board, counter top), and knead the dough for a few times, punching down the dough, slapping it against the surface.

*Vital wheat gluten is optional. If you really work the dough (knead it well), you won’t need to add it.

Assembling the pizza