Whole Grain Pizza Crust

I am trying this today for game day homemade veggie Pizza


Whole Grain Pizza Crust
SERVINGS: 2 12-inch pizza crusts (8 servings total)
CARB GRAMS PER SERVING: 27
1 1/4 to 1 1/2 cupsbread flour or all-purpose flour
3/4 cupwhole wheat flour
1/4 cupyellow cornmeal
1/4 cupflax seed meal
1 teaspoonactive dry yeast
1 teaspoonkosher salt
1 cupwarm water (105°F to 115°F)
1. In a large bowl, combine 1 cup of the bread flour, the whole wheat flour, cornmeal, flax seed meal, yeast, and salt. Add the water, stirring until combined. Turn dough out onto a lightly floured surface. Knead in enough of the remaining 1/4 to 1/2 cup bread flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).

2. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (2 1/2 to 3 hours).

3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into two portions. Cover and let rest for 10 minutes. Use as directed in individual pizza recipes.

Nutrition Facts Per Serving:
•Servings: 2 12-inch pizza crusts (8 servings total)
•Calories144
•Total Fat (g)2
•Monounsaturated Fat (g)1
•Sodium (mg)245
•Carbohydrate (g)27
•Fiber (g)3
•Protein (g)5
•Calcium (DV%)1
•Iron (DV%)10
Diabetic Exchanges
•Starch (d.e.)2