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In the bowl of your electric mixer or food processor fitted with a dough hook, add warm water and instant yeast and allow to bloom (become frothy) for about 5 minutes.
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Once yeast has bloomed, add remaining ingredients and mix on medium low speed until dough is smooth and no longer sticking to the side.
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Generously grease a large bowl with oil or non stick cooking spray.
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Place dough in bowl and cover with a damp cloth and set in a dark corner of your kitchen.
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Let dough double in size, about 30 minutes.
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Preheat oven to 400 degrees.
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Once dough has doubled in size, punch down.
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Sprinkle whole wheat flour on a large, clean surface and roll dough out into a round 1 inch thick circle.
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Place on a lined cookie sheet or pizza pan and puncture wholes all over the pizza with a fork.
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Bake for 15 minutes or until it has slightly browned.
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Allow pizza to cool for about 10 minutes before adding toppings.
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Mix salt, pepper, garlic powder, oregano and basil with ricotta.
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Spread over cooled pizza crust.
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Cover ricotta with sliced tomatoes, drizzle with olive oil and sprinkle with flaked sea salt and ground pepper.
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Enjoy the taste of summer!