Margherita and Pesto Chicken Pizzas on White Whole Wheat Crust




What is white whole wheat? I have only recently heard about white whole wheat flour, which is reported to retain the nutrients as a whole grain flour but be lighter in look and flavor.  Standard whole wheat flour is made using red wheat which is darker in color and makes a heavy whole grain flour or requires lots of processing to make into white flour By contrast, white whole wheat flour is made with albino wheat which is an entirely different variety. This type of wheat grain has a lighter hue and requires much less processing to produce a flour that is more similar to bleached  white flour.

I was not able to find white whole wheat flour locally, so ordered it online from  Since ordering though, I have noticed that Trader Joe’s carries the King Arthur brand.  As a pizza lover who is trying to avoid ‘empty’ carbs (those made with white flour), I decided to make a couple of pizzas and see how it goes. I used the King Arthur recipe, which is dairy free and 100% whole grain. Most whole grain recipes call for less than a third whole grain and are mostly white flour. I thought the pizza turned out pretty well but after reading comments about homemade pizza have decided to invest in a pizza stone (for next time) which gives a crispier crust.  It is not quite as light and crusty as white flour pizza crust but it is less dense and doesn’t have the slightly bitter taste that whole wheat sometimes gives baked goods.  I will definitely make it again and roll it even thinner next time –  but I have a few more whole grain recipes so will keep testing…

Pesto Chicken PizzaMargherita pizza

This recipe makes one large or two small pizzas.  I cut my dough in half and topped one with olive oil, garlic fresh mozzarella, sliced tomatoes and fresh basil.  I topped the finished pizza with more basil and fresh greens.  The second pizza I topped with pesto, sliced cooked chicken, shredded mozzarella, red peppers and scallions. I followed the recipe and found it nice to make the dough the night before and just roll it out and les it rise before game time. Makes a great halftime appetizer.  Just glad my team won!

White Whole Wheat Pizza


  • 3 cups      King Arthur White Whole Wheat Flour or King Arthur 100% Organic White Whole Wheat Flour
  • 2      teaspoons instant yeast
  • 1 1/4      teaspoons salt
  • 2      tablespoons honey
  • 2      tablespoons lukewarm orange juice
  • 2      tablespoons olive oil
  • 3/4 cup lukewarm water

Tips from King Arthur bakers

  • What’s  with the orange juice in this recipe? No, it doesn’t make your pizza taste like oranges; but it does mitigate the somewhat tannic flavor whole wheat can sometimes have. Substitute water if desired.
  • Can you use traditional red wheat flour in this recipe? Absolutely; your crust will be darker, and more assertively flavored due to red wheat’s stronger  taste.
  • Researchers managed to increase antioxidants to their highest level by baking pizza crust at 500°F. However, since some readers have ovens that won’t heat that hot; and since baking at 500°F can be a little tricky (the time difference between perfect and burned becomes very short), we’ve chosen a slightly more moderate baking temperature: 450°F

1) Combine all of the ingredients, and allow to rest for 30 minutes; this gives the whole wheat flour a chance to absorb the liquid.

2) Mix and knead — by hand, mixer, or bread machine — to make a smooth, soft dough.

3) Transfer the dough to a bowl, cover it, and let it rest at room temperature for 30 minutes. Refrigerate overnight, or for about 18 hours; a bit longer is fine. Handy schedule: Make pizza dough at 8 p.m., and refrigerate until 4 p.m. the next day. Shape, let rise for 2 hours, and bake at 6 p.m.

4) Remove the dough from the refrigerator. Pat it into a lightly greased half-sheet pan (18″ x 13″) that’s been drizzled with olive oil. This will make a thick-crust, Sicilian-style pizza, one that’s thick enough to undergo the long bake at a high temperature necessary to optimize its antioxidants.

Pizza dough

5) Brush the dough with sauce, if desired; and top with your favorite cooked toppings: cooked vegetables, and/or cooked or smoked meats. Don’t add the cheese yet. Cover the pizza, and let it rise for about 2 hours, or until it’s very puffy. Towards the end of the rising time, preheat the oven to 450°F.

Margarite Pizza uncooked Chicken Pesto Pizza uncooked

6) Bake the pizza on the bottom shelf of the oven for 8 minutes, then remove it from the oven and top with cheese, if desired.

7) Replace the pizza on a shelf in the upper third of the oven. Bake for an additional 6 to 8 minutes, until the cheese is melted and the crust browned.

8) Remove the pizza from the oven, let rest for about 5 minutes (for the cheese to settle), and serve right away. If not serving right away, transfer the pizza to racks to cool, so the bottoms stay crisp.

Yield: about 16 slices.





Meatless Monday – Pizza with Cauliflower Crust


Cauliflower Pizza

Cauliflower Crust Pizza with Mushrooms and Carmelized Onions

Yes, a pizza crust made with cauliflower!  Much to my carb fearing husband’s dismay, I really like pizza.  He actually likes it too but not what it does to his waistline.  I, however, can’t resist.  I love deep dish, thin crust, thick crust, flat bread, you name it.  So I was very excited to stumble upon this recipe for pizza made with a flour free crust in the “Vegetarian Everyday” cookbook (by David Frenkiel and Luise Vindahl).  The recipe calls for cauliflower which sounds completely crazy but I couldn’t wait to try it out. I was not disappointed.  The crust also includes ground almonds, which I have learned can be used for half of the flour in most baking and cooking recipes.  Almond flour and almond meal are interchangeable in recipes.  Almond flour is made from peeled, blanched almonds while almond meal includes the skin. I used almond meal that I found easily at Trader Joes.  “It is gluten free.  Half a cup of ground almonds contains 10 grams of carbohydrates, 6 of which are fiber, for a net carb count of 4.  That half cup also contains 10 grams of protein, 23 grams of fat and 273 calories” (  Compare that with 1/2 cup white flour which has 47.7 grams of carbohydrates, 1.7 grams of fiber, 6.5 grams protein, .61 grams of fat and 228 calories.  Since almond meal is nutrient rich but also calorie dense, combining it with cauliflower makes for a nutritious, low carb and surprisingly yummy pizza.

Pizza Crust
1 head cauliflower
¾ cup ground almonds (almond flour or almond meal)
1Tbsp dried oregano
3 large eggs, beaten
Pizza Toppings
1 medium onion
1-2 Tbsp balsamic vinegar
8 oz mixed mushrooms (crimini, portobello, etc)
¼ cup olive oil
2-3 cloves garlic, chopped
1 cup any combination shredded cheeses (mozzarella, fontina, parmesan, asiago, provolone )
  • Chop garlic and place in a small bowl with the olive oil and let sit to blend the flavors while you prepare the crust.
  • Preheat the oven to 400 degrees and line a baking sheet or pizza pan with parchment paper.
  • Roughly chop the cauliflower then blend it in a food processor until it’s a fine rice-like texture.
  • Measure 3 cups of the cauliflower mixture and place in a mixing bowl.  Add the ground almonds, oregano and salt and pepper and mix with your hands.  Make a well in the center and add the eggs.  Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball.  It should be more loose and sticky than traditional pizza dough.
  • Transfer to the parchment-lined baking sheet or pizza pan and form into a pizza shape by flattening the dough with your hands.  Make the edges slightly higher.  Bake for 25-30 minutes, or until golden.

Cauliflower Pizza crust

  • While the crust is baking. Slice the onion and saute the slices over medium high heat in 1 Tbsp olive oil mixture until golden, keeping the rings intact.  Flip them like pancakes to cook the other side.  Break the rings apart and add a splash of balsamic vinegar.  Saute a few more minutes, then remove from pan and reserve
  • Wipe the mushrooms with a damp papertowel and slice. Sautee them over medium high heat in 1 Tbsp olive oil mixture for a few minutes, or until they start to lose their water. Remove from pan and reserve.

Mushrooms and onions

  • Remove the pizza from the oven.  Spoon the remaining olive oil mixture over the pizza crust, spreading evenly. Add most of the cheeses then top with onions and mushrooms. Sprinkle remaining cheese over the top.
  •  Return to the oven for 5-10 more minutes. Serve immediately. Does not reheat well.

Cauliflower Pizza