Crispy Flatbread Pizza

The first date my husband and I went on was to a local pizzeria, so serving pizza at our wedding seemed very fitting. Not to mention, who doesn’t like pizza? We knew this would be a hit, and after taste testing, we went with a few classic varieties and also a mushroom pizza inspired by that very first date!

Our Favorite No-Rise Mushroom Pizza (inspired by the “Fun Guy” pizza at Rock’n’Dough Pizza in Jackson, TN)

Whole Wheat Pizza Dough

1 cup hot water

1 tablespoon sugar

1 tablespoon olive oil

2 ¼ teaspoons instant yeast

2 ¾ whole wheat flour

¼ cup grated parmesan cheese

1 teaspoon sea salt

dried italian herbs (optional)

Pizza Toppings

1 cup red pizza sauce

1 cup sliced portabella mushrooms

1 cup sliced white mushrooms

1 cup shredded fontina cheese

1-2 cups shredded mozzarella cheese


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Whisk water, sugar, oil and yeast in a small bowl. Let sit for 5 minutes until liquid becomes foamy.
  3. Combine flour, parmesan cheese, sea salt and italian herbs if you choose. Pour water-yeast mixture into flour bowl and mix. If you have a stand mixer, use the dough hook for 10 minutes on low-medium speed. Otherwise, dump the dough onto a floured workspace and knead for 10 minutes. Spread out on oiled pizza stone or pan.
  4. Begin by spreading the red sauce over the pizza, and top with the remaining toppings. Be generous on the cheese-it makes it better!
  5. Bake for 10-15 minutes or until the crust is beginning to brown on the bottom and cheese is melted and bubbly.

Whole-Wheat pizza dough recipe source:

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