Healthy pizza/calzone crust

Lucille Hoerle


I recently posted a Garden Calzone recipe and used this recipe for the crust. It was my first time trying it since it was adapted from Bruno's Pizzaria restaurant in N.Y.

I have never used egg before in my crust, but this will definitely be in the future. We LOVED it! The whole wheat added a nice nutty taste without being overwhelming and made it much healthier. I changed the recipe to suit our tastes and the tenderness of the crust was perfect for the Garden Calzone.

pinch tips: How to Clean Stainless Steel Sinks




1 1/2 c
room temperature water
2 tsp
2 tsp
granulated sugar
2 Tbsp
olive oil, divided
2 Tbsp
egg beaters
1/2 tsp
active dry yeast
1 c
whole wheat flour
3 or 4 cups all purpose flour

Directions Step-By-Step

Add water, salt, sugar, yeast and 1 tbsp. of olive oil to a mixing bowl and let stand for 5 minutes. Add the whole wheat flour and 2 cups of the ap flour and mix until well blended.
If you are using a stand mixer, add the one cup of flour and knead with a dough hook until the dough leaves the sides of the bowl. You may need to use the additional cup of flour depending on the humidity. The flour will stick be a bit sticky. At this point, add the additional 1 tbsp of olive oil and move the dough around until it is coated well. You can follow the same directions kneading it by hand.
Let stand covered until it is doubled. Divide it in half and use one half for pizza or use it for a calzone. Use recipe directions for pizza or calzone to bake.

Hint: I oil the surface and place the dough on it to either roll or pat out and then put it on a pan to bake.