This no-fuss dough is great for weeknight pizza dinners, or used for flatbread appetizers for your weekend house guests. Chef’s Tip: The dough can be wrapped in plastic wrap and kept in the refrigerator for eight hours or in the freezer for one month.
1 cup whole-wheat flour (250 mL)
1 1/2 – 2 cups all-purpose flour (375-500 mL)
2 Tbsp wheat germ (30 mL)
1 pkg (7 g) quick rising instant yeast (1 pkg)
1 cup warm water (250 mL)
1 Tbsp canola oil (15 mL)
1/4 tsp salt (1 mL)
2 Tbsp canola oil (30 mL)
1 small onion, diced (1)
3 cloves garlic, minced (3)
3-4 Tbsp chopped fresh oregano or 2 Tbsp each of fresh oregano and basil (45-60 mL)
1/4 tsp red pepper flakes (1 mL)
1 can (28 oz/796 mL) crushed tomatoes (1 can)
1/2- 1 tsp sugar (optional- will reduce the acidity of tomatoes) (2-5 mL)
Nutrition Tip: The maximum amount of sodium Canadians should consume per day is 2300 mg. Make your pizza heart healthy by using sodium-reduced sauce and include toppings such as red peppers, onion, garlic, mushrooms, tomatoes, roasted chicken, broccoli and spinach. 
1 cup whole-wheat flour (250 mL)
1 1/2 – 2 cups all-purpose flour (375-500 mL)
2 Tbsp wheat germ (30 mL)
1 pkg (7 g) quick rising instant yeast (1 pkg)
1 cup warm water (250 mL)
1 Tbsp canola oil (15 mL)
1/4 tsp salt (1 mL)
2 Tbsp canola oil (30 mL)
1 small onion, diced (1)
3 cloves garlic, minced (3)
3-4 Tbsp chopped fresh oregano or 2 Tbsp each of fresh oregano and basil (45-60 mL)
1/4 tsp red pepper flakes (1 mL)
1 can (28 oz/796 mL) crushed tomatoes (1 can)
1/2- 1 tsp sugar (optional- will reduce the acidity of tomatoes) (2-5 mL)
Nutrition Tip: The maximum amount of sodium Canadians should consume per day is 2300 mg. Make your pizza heart healthy by using sodium-reduced sauce and include toppings such as red peppers, onion, garlic, mushrooms, tomatoes, roasted chicken, broccoli and spinach.
