Crust: White Whole Wheat Flour

White whole wheat flour is a type of whole wheat flour made from a lighter-colored wheat variety, typically hard white wheat. Unlike traditional whole wheat flour, which uses hard red wheat, white whole wheat flour has a milder flavor and lighter color, making it more similar in appearance and taste to refined white flour while retaining the nutritional benefits of whole grains. It is produced by milling the entire wheat kernel, including the bran, germ, and endosperm.

Manufacturers use white whole wheat flour to provide structure and nutritional value to baked goods. It is often chosen for products like pizza crusts, breads, and pastries where a lighter color and milder flavor are desired compared to traditional whole wheat flour, while still offering the benefits of whole grains.

White whole wheat flour is a whole grain, meaning it contains all parts of the wheat kernel. The Dietary Guidelines for Americans (2025-2030) recommend making at least half of your grain intake whole grains. Whole grains are associated with various health benefits, including supporting digestive health and potentially reducing the risk of chronic diseases. It is generally recognized as a food ingredient and not subject to additive regulations.