Whole Wheat Pizza Crust

Place the 1/2 cup of warm water and maple syrup into a measuring bowl. Sprinkle the yeast and give it a gentle stir. Let it sit for 5 minutes.

Place the all-purpose flour, whole-wheat flour, flax meal, wheat germ, and salt into the bowl of a food processor. Pulse 5-6 times to combine.

With the machine running, pour in the yeast mixture, followed by the remaining cup of water and 2 teaspoons olive oil.

Continue processing until dough forms a smooth ball, around 1 minute.

Transfer the dough on to a lightly floured surface. Gently knead to make a small ball. Cover lightly with stretch film and let is sit on the counter for 20 minutes to rise.

Divide the dough in half.

Sprinkle the baking sheet with corn meal.

Using a rolling pin, roll the dough into 13-inch rounds. Transfer it onto a baking sheet that was coated with corn meal.

Using the tip of your fingers, roll and pinch 1-inch of the dough from the outer corner towards the middle to create a lip around the edges.

Repeat the same process with the second dough.

Brush the top of each dough lightly with the remaining 1-tablespoon of olive oil.

Bake in the oven for 5 minutes.

Take it out. If you are ready to make the pizza, top it with your favorite toppings. If you want to use it for the next day, cover it with aluminum foil and place it in the fridge. As long as it is tightly covered, it will be good for the next 48 hours.