THE ULTIMATE High Protein Whole Grain Pizza Crust (Step by Step Video

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This pizza crust is one of our go to’s almost every week! It’s perfect for Pizza Fridays. About two years ago, I tried making a pizza dough with greek yogurt- it sometimes worked, but was inconsistent in how well it turned out. Sometimes I’d end up with a sticky mess that didn’t bake well at all.

Through many trial and error, I’ve finally perfected the ratio of ingredients and my methods. The final product: an addition about 20g of protein to your pizza without any compromise of taste. I’ve even served this to people who aren’t health conscious and didn’t know this had a secret ingredient.

See below for a step by step on how to make this dough- visuals are key to making sure you’re on the right track. Ingredients and instructions are written out below too.

5 from 2 votes

High Protein Whole Grain Pizza Crust

Ingredients

  • 2 1/2 cups (300g) whole wheat pastry flour (can also use whole wheat or all purpose)
  • 2 teaspoons instant yeast (if you can’t find instant yeast… don’t worry about it. Add 1/2 teaspoon baking powder)
  • 1 teaspoon sea salt (or 2 teaspoons kosher salt)
  • 1.25 cups (280g) plain lowfat skyr ** Or can use greek yogurt- If using greek yogurt- 1.4-1.5 cups (315-350g)
  • water as needed (usually about 1/4 cup or so)

Instructions

Standing Mixer Method:

  • Add flour, skyr/yogurt salt, and yeast together in mixing bowl of standing mixer (or food processor).
  • Using dough hook, mix on low speed (around 3 to start) until yogurt is well incorporated into flour, about a minute. Increase speed to medium (5) for another two to three minutes. Pause and check to see if dough is crumbly/dry. If you see a lot of excess dry flour crumbles at the bottom, drizzle in water, about 1/2 teaspoon at a time and then continue to mix with dough hook at medium speed. Repeat as needed until one big dough ball forms. There should be no dry flour left and the dough should be just slightly tacky, but not sticky.
  • Remove dough from bowl and divide into two equally sized balls. If wanting to use this dough later, you can wrap in plastic wrap and place in fridge or freezer for later use.

Food Processor Method:

  • Add flour, skyr/yogurt salt, and yeast together into food processor.
  • Begin to combine ingredients by pulsing initially, then process on high until the yogurt is integrated into the dough and the dough is in tiny little balls (like the size of dip’n dots!). When you pick it up, it should be smooth and should easily bind together. If you notice there is excess flour in the food processor, drizzle in water 1/2 teaspoon at a time and continue to process.
  • Remove dough from bowl and divide into two equally sized balls. If wanting to use this dough later, you can wrap in plastic wrap and place in fridge or freezer for later use.

Hand Kneading Method:

  • Add flour, skyr/yogurt salt, and yeast together into a large bowl.
  • Using a spatula or wooden spoon, coat as much of the flour over the yogurt and mix as best as you can- it will be a little messy initially. That’s okay.
  • Once the yogurt is mostly covered in flour, you will still have a lot of excess flour on the sides and bottom of the bowl. Begin to lightly spoon over some of the excess flour over the dough and tap in with your finger tips. Repeat and be patient with it!
  • Once most of the flour has been incorporated, remove dough from bowl and begin to knead. on a well floured countertap. Knead for five minutes, until the dough rises a bit when you gently push it with your fingertip. During this time, dust and add more flour if it is sticky. If you notice the dough is cracking or crumbling, dip your fingertips into a cup of water and lightly drip the water onto the crack and continue kneading. Repeat as needed. The consistency of your dough can be quite varied depending on the exact flour, yogurt, and even the humidity/time of year, so do your best to look and analyze your dough and decide if it’s too sticky or too dry and adjust accordingly.
  • Remove dough from bowl and divide into two equally sized balls. If wanting to use this dough later, you can wrap in plastic wrap and place in fridge or freezer for later use.
  • WHEN READY TO USE:
  • Preheat oven to 500 degrees.
  • Roll out into shape of your choice. I use palms to flatten out the dough a bit, and then use a rolling pin to get it very thin. Watch my video for more help here.
  • Add whatever toppings you want (sauce, veggies, cheese, etc.). Bake at 500 for 9-12 minutes, until golden brown on the bottom.

Notes

NOTE: The exact amount of yogurt/skyr needed depends on a few things…
  • Types/brands of yogurt vary in how thick they are, which is why there is a range. Start on the low end of the spectrum as add as needed.
    • Skyr is thicker so will probably need more, closer to 340-360g (1.6 cups). Start with 315g (1.4 cups) and add as needed.
  • Certain flours absorb more moisture than others. I’ve found whole wheat absorbs more than others. Again, start on the dry end and add yogurt as needed.
  • If you can, use a scale to measure in grams- it is more precise and easier.
  • My measurements for cups are based on my measurements for grams, which is why there is a slightly odd number. Obviously it’s hard to 1.4 cups, so I’d just do a little under 1.5 cups if you are using measurement cups!
Course: Baking, Dinner
Keyword: Party

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  1. This is our “Friday night pizza night” pizza now lol! This is really easy to make and really good! Thanks!!

    1. ours too! it’s the best!

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