This No Yeast Sourdough Wholewheat Pizza Crust makes a beautifully thin and crispy Italian style Pizza crust with lots of flavour from sourdough and added malt sirup. I’m particularly fond of using this as my “Emergency Pizza” in form of freezing it in portions and just leaving it out a few hours before I want Pizza.
Ingredients and my Adaptations
While traditional Italian pizza crust tends to be made from 00 flour, I found that the mix of the two bread flours below is not only easier to find (at least in Ireland), but also makes for a slightly healthier version. The sourdough gives extra flavour and makes it easier digestible for the body. It also means diabetics can eat it within reason, as it has a lower glycemic index than simple yeast white pizza crust. While you can certainly make it without the malt sirup and vitamin C, these two additions have given my pizza crust that little extra I was missing for years, when trying to replicate the flavour and consistency I found in good restaurants. The malt sirup replaces the usual honey or sugar and adds a lovely malt flavour to the crust, while Vitamin C helps with the structure of the dough, so it rises great, despite the slightly heavier wholewheat flour and the crust will get crunchier. 
Nutrition
One whole crust has about 400 calories, about 10g protein and 5-6g fibre, so depending on your toppings, this could be part of a healthy meal.
The Secret to crispy and chewy Pizza Crust
When you bake this, make sure to preheat your pizza stone or oven tray, as it makes a huge difference in how the crust bakes, as it’s only in the oven for around 12 minutes. A hot stone/tray means you get a cooked through and crispy crust, a cold one will have it soggy and possibly half raw under the toppings. I used a small bit of grated cheese around the edge after rolling it out, then folded the edges around it, to make a raised and filled crust that puffed up beautifully and gave it the classic Italian look with the added benefit of lovely, melted cheese inside.
Meal Prep
Usually I make a double portion of this and freeze most of it in portion sized balls, to always have “emergency pizza” on hand, without having to resort to the supermarket stuff. Taking it out of the freezer a few hours before you want to bake it will make for a fast and delicious dinner. Being a simple sourdough, you can use this for all kinds of quick baked goods. I successfully made Garlic Butter Naans and Dinner Rolls from the exact same dough, just deciding spontaneously what I felt like on any given evening. 
Try this topped with beautiful summer peaches, Brie and Serrano ham from my recipe here. Or any topping of your choice. Whatever you have in your fridge.
What are your favourite ways to use sourdough?
No Yeast Sourdough Wholewheat Pizza Crust
Ingredients
- 1/2 cup fed sourdough starter.
- 1 cup warm water comfortably warm but not hot
- 1 tbsp olive oil
- 1 tbsp malt syrup substitute: honey
- 2 cups white bread flour strong white flour
- 1 cup whole wheat bread flour
- 2 tsp kosher salt
- 1 tsp vitamin C powder
Instructions
- In a large mixing bowl, combine the sourdough starter, warm water, olive oil, and malt syrup (or honey). Mix well until the ingredients are fully incorporated.
- Add the white bread flour, whole wheat bread flour, kosher salt, and vitamin C powder to the bowl. Mix the ingredients together with a spoon or spatula until they form a shaggy dough.
- Transfer the dough onto a clean, lightly floured surface or your stand mixer. Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough feels too sticky, you can add a small amount of flour, but try to avoid adding too much as it can make the crust dense.
- Place the kneaded dough back into the mixing bowl and cover it with a damp kitchen towel or plastic wrap. Let the dough rise at room temperature for about 4-6 hours, or until it has roughly doubled in size. Alternatively, you can refrigerate the dough overnight for a slow fermentation, which will enhance the flavour.
- Once the dough has risen, divide it into 4 equal portions. Shape each portion into a round ball by folding the edges towards the centre, creating tension on the surface of the dough.
- Place the dough balls onto a baking sheet covered with baking parchment and cover them with a damp kitchen towel or plastic wrap. Allow the dough to rest for an additional 1-2 hours at room temperature, or until they have risen slightly.
- Preheat your oven to its highest temperature (usually around 500°F or 260°C). Place your baking tray or, if you have it, your pizza stone, in the oven during the preheating process to allow it to get hot.
- Now it's time to shape the pizza crusts. Take one dough ball and flatten it into a disc using your hands or a rolling pin. Gradually stretch the dough by picking it up and allowing gravity to stretch it. Rotate and stretch the dough until you achieve your desired thickness and shape.
- Transfer the shaped dough onto a piece of parchment paper or a lightly floured pizza peel. Add your favourite pizza toppings, such as tomato sauce, cheese, and other toppings of your choice.
- Carefully transfer the topped pizza onto the preheated pizza stone or baking sheet in the oven. Bake for about 10-12 minutes, or until the crust is golden brown and the toppings are cooked to your liking.
Notes
Calories: Approximately 390-410
Fat: Approximately 5-7 grams
Protein: Approximately 10-12 grams
Carbohydrates: Approximately 78-85 grams
Fiber: Approximately 5-6 grams
Sugar: Approximately 3-5 grams
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