100% Whole Grain Pizza Dough

From: cause4chubbyhubby

On Jul 15, 2008

This was exceptional! Again, I subbed oat flour for the buckwheat and soy, and I loved it! My husband called it a rock covered in cheese and refused to try it, but all the more for me! Thanks for such a helpful recipe.

From: kookin' krazy

On May 7, 2008

Turned out great. No buckwheat flour so used oat instead. We only eat whole grain so this is a find.

From: DogAndCatDoc

On Feb 17, 2006

This is a great pizza dough recipe! I am allergic to soy, so subbed 1/2 cup oat flour for the soy and buckwheat flours. I also added a pinch of garlic powder and some italian spices to the dough. This was very simple to make. The best part about it is that it doesn't rise too high. I don't like a thick crust on my pizza. This one rises a little and tastes like a nice yeast dough without all the excess volume. I did bake the second pizza at 410 degrees as the first pizza got a little brown on top before the crust was ready. A true winner. I will be making this often!

From: JillAZ

On Mar 22, 2008

Excellent dough! I had a hard time finding buckwheat flour. I substituted some spelt flour and it worked very well. I loved the flavor of this dough and it is a very easy recipe to make. I made for freezer tag in the oamc forum. I shaped the crust and then baked for 5 minutes. I then cooled, wrapped and placed in the freezer. When I wanted to make pizza, I topped the frozen dough with toppings and baked for about 7 minutes. Worked wonderfully. The crust came out crunchy and delicious!