3 thoughts on “Recipes for Higher Fiber Pizza Crust

  1. I’ve tried the Digorno whole wheat pizza & to me it tasted better then regular white bread crust. Thanks for the recipes!

  2. I started using wholemeal dough about 10 years ago when my son was 4… it only took a couple of times making dough this way before he said he couldn’t bare the thought of “takeaway” pizza!

    Keep up the good work 🙂
    xx
    Anita

  3. hi Charla, in answer to your question about how i make the dough, I use a wholemeal bread mix in my breadmaker. Now that I’m gluten-free I use a gluten-free mix. I add extra linseeds and sometimes roasted slivered almonds for interesting crunch 🙂
    xx
    Anita

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.