Ingredients:

• 1 tsp honey
• 1 1/2 cups warm water, 110 degrees F
• 1 packet (or about 1 tablespoon) active dry yeast. I used the quick rise and it worked really well.
• 1 tablespoon olive oil
• 1/2 tsp salt
• 3 1/4 cups whole wheat flour

Directions:

1. In a glass measuring cup or small bowl, dissolve honey in the warm water. Add yeast and let stand about 5-8 minutes. The yeast should become really foamy.
2. In the food processor combine whole wheat flour, salt, olive oil and spices (if you are adding spices) and pulse until ingredients are combined.
3. Add yeast mixture to food processor and process until the dough starts to pull away from the sides of the food processor and forms a ball.
4. Place dough in an oiled bowl (I spray mine with a bit of pan spray).
5. Cover loosely with a towel and let stand in a warm place until doubled in size - about 1 hour. If you use the quick rise yeast your time may be less.
6. When the dough has doubled in size, tip the bowl out onto a slightly floured surface and divide into 2 pieces (or leave as one for a thick crust pizza).
7. Form each piece of dough into a tight ball, put each piece into a separate oiled bowl and let rise again until doubled - about 45 mins.
8. Preheat oven to 425 degrees F. Roll the dough ball with a rolling pin to the desired size.
9. Place pizza dough on pizza pan or stone. Pierce the dough a few times with a fork to prevent bubbles.
10. Precook in oven about 5 minutes before adding toppings for a crisper crust or add toppings before cooking for a softer crust.
11. Total baking time will be about 13-15 minutes until crust is crisp and cheese is melted on top.
    

Serves: 2 12 inch thin crust pizzas or 1 thick crust pizza

Nutritional Information: (per serving - estimating that each thin crust pizza yields 6 servings or slices)

Calories 125
Protein 5g
Carbs 24g
Fat 2g
Trans Fat 0g
Saturated Fat 0g
Fiber 4g
Sodium 99mg
Sugar 1g