Whole-wheat pizza



  • 2–2½ cups whole-wheat flour
  • ½ cup rolled oats
  • 1 cup warm water
  • 1 package dry yeast
  • 1 tbsp. honey
  • 1–2 tbsp. cornmeal


  1. Mix yeast, honey and water together in mixing bowl. Let sit for 10 minutes. Add oats. Add enough flour and mix until dough is no longer wet and can be touched without getting sticky.
  2. Knead dough for 2–3 minutes. Let rise for 45 minutes.
  3. Sprinkle pizza stone or greased cookie sheet with cornmeal. Punch down dough and roll out onto pizza stone or cookie sheet.
  4. Bake crust at 350° for 5–7 minutes. Take out of oven and add toppings. Return to oven for 8–12 minutes more, or until cheese melts.

Toppings: Tomato sauce (look for brands with no sugar in them), reduced-fat mozzarella cheese, fresh vegetables, mushrooms, grilled chicken.

Tip: Pizza dough can be placed right onto a greased outdoor grill. Cook on one side for 2–3 minutes. Then turn and place toppings on crust and cook for another 3–5 minutes until cheese melts.