neighbor recommended this recipe. She is an amazing cook! Unfortunately my dough didn't "rise" much - not sure if it's my yeast or what happened. Anyhow, the crust did taste really delicious, more like a flat bread than a thick fluffy crust - but that's ok. I subbed ground flax seed for the wheat germ. We topped with Muir Glen Organic Tomato and Herb sauce, fresh mozzarella, fresh organic basil, and some garlic. Hubby and I each loaded our own toppings on - mine was all veggies - tomato, black olives, mushrooms.
These were her directions which I followed (mostly, my changes in parenthesis)
1 package active dry yeast (.25 ounce)
1 c. warm water
2 c. whole wheat flour
1/4 c. wheat germ (I subbed ground flax here)
1 tsp. salt (used celtic sea salt)
1 tbsp. honey (used raw organic honey)
Any veggie or fruit
Organic tomato sauce, try Muir Glen or make your own
organic fresh basil
organic/grass fed/free range meat toppings (or no meat)
Preheat oven to 350 degrees Fahrenheit.
Place warm water in small bowl. Add yeast. Allow the yeast to dissolve and set aside until mixture becomes creamy (appx. 10 minutes).
In a large mixing bowl, combine wheat flour, wheat germ, and salt. Scoop a well in the middle of the mixture and add the honey and yeast mixture. Stir until ingredients are well combined. Cover mixture with a dishtowel or plastic wrap and sit in a warm place and allow to raise for approximately 5 minutes.
Roll dough on a floured pizza pan. Using a fork, poke a few holes in the dough.
Bake for 5 to 10 minutes or until desired crispness (I drizzled with olive oil half way through). Top with toppings and finish baking (another 10 mins or so to melt and soften all the veggies)