Egg Free, Dairy Free, Nut Free Whole Wheat Pizza Crust

This pizza crust is very good, hearty and crisp.  I love making extra pizzas to keep in the freezer. For a fast and simple pizza crust, I always make this simple crust. We also love this one made with frozen bread dough, and this one made with refrigerated pop pizza dough,  and this one made with Bisquick baking mix.

Whole Wheat Pizza Crust

1 1/3 cup whole wheat flour
1 tsp baking powder
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 cup soy milk or water, more if necessary
2 tbsp olive oil or unsweetened applesauce

Combine the flour, baking powder, and seasonings. Stir in the soy milk and oil. Knead the dough until smooth. Cover with a clean towel and let sit for 10 minutes. Press or roll the dough into 2 thin pizza crusts on a foil lined baking sheet. Prick all over with a fork. Bake at 400 for 8-10 minutes or until set. Top as desired then bake for an additional 15-20 minutes or until the toppings are hot and the edges are crisp.
*  If desired, freeze before baking the second time. Wrap in plastic wrap, then in foil, then place them in a Ziploc bag. To prepare, remove the pizza from the freezer, place on a foil lined baking sheet, then bake at 400 for 20-30 minutes or until hot and crisp.