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A High-Fiber Pizza Crust You Won't Be Embarrassed To Serve Guests

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Are you tired of high-fiber pizza crusts that are so dry and lifeless they're barely worth eating? Set those recipes aside, and make this simple high-fiber crust instead. As delicious as the crusts at your favorite healthy restaurants, this crust is one you'll want to share with friends. The oat flour it contains gives it a softer texture than most high-fiber, whole-grain crusts. Top it with veggies to create a super-healthy pizza, or splurge for some meaty toppings if you're feeling feisty. Your taste buds won't know what hit them.


  • 1 ¼ cups warm water
  • 1 cup bread flour
  • 1 cup oat flour
  • ¼ cup ground flax seed
  • ¾ cup whole wheat flour
  • 1 tablespoon vital wheat gluten
  • 2 teaspoons fine sea salt
  • 2 tablespoons pure olive oil
  • 2 teaspoons white sugar
  • 4 teaspoons active dry yeast


Step 1: Create a sponge.

Combine the water, bread flour, sugar, wheat gluten and yeast in a mixing bowl. Stir until combined, and then let it sit for 20 minutes. The mixture should bubble and become frothy.

Step 2: Make your dough.

Add the oat flour and flax seed to the bowl, along with the olive oil and salt. Mix to combine, and then beat on medium speed for 1 minute. Stir the whole wheat flour in by hand. This should form a firm, non-sticky dough. Knead the dough by hand for 10 minutes. If you have a hand mixer with a dough hook attachment, you can knead it with the dough hook for 5 minutes instead.

Step 3: Let the dough rise.

Drizzle a little olive oil in the bottom of a large bowl, and place your dough inside. Flip it over once to ensure the entire ball is coated in oil. Cover the bowl with plastic wrap, and place it in a warm place. Let the dough rise for 60–90 minutes or until it doubles in size.

Step 4: Form your pizza crusts.

Press down gently on the dough to force out the extra air. Then, divide it into two equal portions. Shape each portion into a ball, and place the balls on a floured surface. Let them rest for 20 minutes before shaping them into crusts. If the dough resists stretching, let it rest for an additional 5 minutes, and then resume forming your crusts.

Tips for Success:

This crust can be topped with whatever ingredients you please, and then baked at 200 degrees Fahrenheit for 20–25 minutes.  You can also place it in the freezer after forming it into balls. Then, just place it in the fridge to thaw 24 hours before you need it. Remember that as with all yeast breads, patience is the key to success with pizza crust. Resist the urge to rush through the rising stage. Only by letting the dough rise and rest for the full recommended times will you yield a soft, tasty crust.

If you'd rather go out to eat tonight, try visiting the local restaurant Riptide Marine Pub Grill & Catering.