This half-whole wheat pizza dough recipe has no oil and comes from Neal Barnard's The Get Healthy, Go Vegan Cookbook. I made personal pizzas with it last week for my family, and they didn't seem to notice it was whole wheat OR no oil. The pizza was all gone very quickly. I made mine vegan, and it was still pretty good. I ate the whole thing.
Ingredients
2 tsp agave nectar
2 1/4 tsp yeast (recipe calls for active dry, I use instant because it's what I keep on hand for my bread machine)
1 cup whole wheat flour
1 cup unbleached AP flour
1 tsp salt
vegetable oil cooking spray
2 tbs yellow cornmeal
Directions
1. In a measuring cup, dissolve the agave nectar and yeast in 3/4 cup warm water (100 - 110 degrees F). Let stand for 5 minutes. Meanwhile, in a large bowl, combine flours and salt. Add wet ingredients to dry and stir until a soft dough forms. Turn out dough onto a lightly floured surface. Knead until smooth and elastic, adding more flour if necessary to prevent sticking. Dough will feel slightly sticky.
2. Place dough in a large bowl coated with cooking spray, turning to coat the top. Cover with a towel (I use plastic wrap) and let rise in a draft-free place until doubled in size, about 40 minutes.
3. Punch down the dough and roll into a 10- or 11-inch circle (or divide the dough by however many people you're feeding and do small personal pizzas like I did) on a lightly floured surface. Place dough on a baking sheet covered with parchment paper and sprinkled with cornmeal (I put the dough on a pizza peel sprinkled with cornmeal and move it to the pizza stone in the over, also covered in cornmeal -- no baking sheet or parchment paper). Crimp the edges to form a rim. Lightly spray the surface of the dough with cooking spray. (I don't do either of these things. I stretch the dough as thin as possible without breaking it, leaving it just slightly thicker around crust. No extra spray or "crimping.") Add sauce and toppings as you see fit. Bake at 500 degrees F for 8 to 12 minutes.
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