Whole Wheat Pizza Crust

1½ cups warm water (100°F to 110°F)  

1 (0.63 oz.) pkg. Red Star Instant Sourdough Yeast 

2 Tbsp. Fresh Thyme organic honey  

2 Tbsp. Fresh Thyme organic Italian seasoning  

2 Tbsp. Fresh Thyme avocado oil 

2 tsp. refrigerated garlic paste 

¼ tsp. Fresh Thyme fine sea salt 

3¼ cups 100% stone-ground whole wheat flour, plus additional for kneading 

Fresh Thyme avocado cooking oil spray 

Semolina flour, for dusting 

Pizza Toppings

¾ cup pizza sauce, divided 

1½ cups Fresh Thyme shredded mozzarella cheese, divided 

Desired toppers: Uncured Pepperoni; Zucchini, sliced; Red Onion, sliced; Black Olives; Tomatoes, sliced; Mushrooms, sliced; Bell Peppers, sliced; Basil, torn 

1. In a large bowl, whisk together water, yeast, and honey; let stand for 5 minutes or until foamy. Whisk in Italian seasoning, oil, garlic paste, and salt. Stir in whole wheat flour until a shaggy dough forms. Let stand for 10 minutes.  
2. Turn dough out onto a surface lightly floured with whole wheat flour. Knead dough for 5 to 10 minutes or until dough is smooth and bounces back when poked, flouring surface as needed.  
3. Spray a large bowl with cooking spray. Place dough in bowl; loosely cover with plastic wrap. Let stand in a warm place for 2 to 4 hours or until dough is pillowy and is at least 4 times the original size.  
4. Place oven racks in the upper and lower third of the oven; preheat oven to 425°F. Lightly spray 2 rimmed baking pans with cooking spray. Lightly dust pans with semolina flour.  
5. Divide dough into 4 balls. Shape each dough ball into an 8-inch crust. Place 2 crusts in each prepared baking pan. Divide pizza sauce and cheese among the 4 crusts. Add desired toppers.  
6. Bake for 20 to 25 minutes or until crusts are golden brown and cheese has melted, switching each pan to other oven rack halfway through.  

Each serving contains: 720 calories, 19 g fat, 6 g saturated fat, 0 g trans fat, 25 mg cholesterol, 670 mg sodium, 110 g carbohydrates, 24 g fiber, 12 g sugar, 34 g protein. Daily values: 0% vitamin D, 25% calcium, 40% iron, 20% potassium.