A thin-crust pizza made with whole-wheat flour instead of refined white flour for more fiber. Simplified with tomato sauce and mozzarella, this recipe is a practical option for anyone looking to make more mindful everyday food choices.
Dissolve the yeast in warm water. Add it to the whole-wheat flour with the salt and olive oil, and knead; add water gradually as needed to make a soft dough.
Cover the dough and let it rest at room temperature for 30 minutes. This makes it easier to roll out.
Roll the rested dough into a thin circle on a floured surface.
Spread the tomato sauce over the dough, then distribute the mozzarella and thyme evenly.
Bake in a preheated oven until the edges are browned and the cheese has melted. Whole-wheat dough may brown faster than white-flour dough, so keep an eye on it during the final minutes.
Important: Whole-wheat flour absorbs more water than white flour. If the dough feels dry, add warm water gradually as you knead. Allergens: Contains gluten (from whole-wheat flour) and dairy (from mozzarella).
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