Why This Pizza Crust Is My New BFF

Boboli Crust

April 11, 2012   32 Comments

For the older generation out there that doesn't text, BFF stands for best friend forever (someone had to inform ME of that :-).

The truth is Snack Girl has been trying to perfect her whole wheat pizza crust recipe for the website and her family. My family has endured my flailing attempts - including crusts that tastes like cardboard, could be used as floor tiles, and are just plain disgusting.

As I was cruising down the pasta aisle in my local supermarket, I noticed this crust from Boboli:


What? A thin 100% whole wheat crust and all I have to do is put on toppings?


In that aisle of the grocery store, I also grabbed a 28 ounce can of crushed tomatoes in thick purée. This can cost me $1.50, has no sugar added, and taste better than many jarred commercial pizza sauces.

I bought a package of full fat mozzarella, got out my grater, and started pizza making. The difference between full fat and part skim mozzarella is fairly small in terms of calories - and I happen to hate the taste of low-fat cheese.

The pizza in the photograph above features 5 g of fiber, 22% of your daily value of vitamin C, and 8% of your daily value of iron in just one slice. Don't try to buy this type of nutritional impact from Domino's.

The there are 2 downsides to the Boboli crust. First, it costs $4 (which is steep when you consider 2 large pies at Papa John's is $9.99). Secondly, they included cheese in the crust. The cheese tastes good but it probably isn't necessary.

Have you tried Boboli crust? What do you think of it?

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Whole Wheat Pizza Recipe

(makes 6 slices)
1 Boboli 100% Whole Wheat Crust
1 cup canned crushed tomatoes in thick puree
1/4 cup whole milk mozzarella cheese, grated
1/2 green bell pepper sliced
1/2 ounce pepperoni (optional)

Heat oven to 450 F. Put Boboli crust onto cookie sheet and spread tomatoes, cheese, pepper, etc. on pizza. Bake for 8-10 minutes. Enjoy!

For one slice without pepperoni = 169 calories, 4.6 g fat, 26.0 g carbohydrates, 7.2 g protein, 5.0 g fiber, 373 mg sodium, 4 Points+

Points values are calculated by Snack Girl and are provided for information only.
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First 20 Comments: [ see all 32 ]

I haven't seen this, will have to look for it. I'm wondering what the stats are for calories. I'm guessing the whole thing would be 1 serving for me! Have you checked out pizza free? I tried them at one point and once you top them, they aren't half bad.

on April 11, 2012

Don't focus on the price here because comparing a healthy pizza to Papa John's or any of the other cardboard slingers is not even apples to oranges, it's fresh apples to rotten oranges. Thanks for this! I keep meaning to write to Pillsbury and ask them why they haven't come up with any whole wheat versions of their pull-apart and cook biscuits, breadsticks and pizza crusts.

on April 11, 2012

I love this idea -- and I think Lauren is absolutely right. It's very surprising that it's taken Pillsbury so long to jump on the Whole Wheat trend


on April 11, 2012

My husband and I used this for a healthy BBQ ranch chicken pizza the other evening. He loved it and that is saying something. Will definitely be using this again and again as like you I have never quite perfected my own whole wheat crust.

on April 11, 2012

it would be except my son could eat it due to the cheese being added.: /
He is milk allergic

on April 11, 2012

I am not sure what another brand name was that I use to purchase that had a pre-made whole wheat pizza crust, but it was always hard to find cause it wouldn't last long on the shelves, people would buy it quickly so I started making my own. The pre-made versions are great for nights when you just don't feel like doing much or time is not on your side. I will keep my eye open for this one, thanks for sharing.

on April 11, 2012

I like Biboli,but I only eat it when I want to splurge. When I'm trying to be a little careful with my diet, I use the Flat out whole grain wraos (There's even an Italian herb and Roasted tomato flavor that is perfect for individual thin crust pizza creations)Those are only around 100 calories for the entire wrap and it is pretty big. And yes I use part skim Mozzerella and or low-fat ricotta. Sometimes I use provolone and of course lots of veggies and turkey pepperoni.

on April 11, 2012

The secret to making your own whole wheat crust is to use a combination of whole wheat flour and white whole wheat flour (which is still a whole grain). That's how you get it to come out soft. I throw the ingredients for mine in a breadmaker and put it on the dough setting - it does all the work for me and still a timesaver since I can get other stuff done in the meantime.
Here is my recipe: http://www.anorganicwife.com/2011/05/recipe-homemade-pizza.html

on April 11, 2012

I prefer Mama Mary's brand to Boboli. I'm not sure if they have it in your area. Their full-sized crusts come 2 in a package (with a plastic bag large enough to store the 2nd crust if you don't use it) for about the same price as Boboli & I don't believe there is cheese in the crust, which could make a difference calorie/sodium wise. They also come in 7-in personal size. There are several varieties available, including whole wheat with honey.

on April 11, 2012

I love these crusts too, and they taste better than anything I have been able to make with my breadmaker. If anyone has a good recipe for homemade whole wheat pizza dough, I'm all ears!

on April 11, 2012

What a great recipe. If you *need* pepperoni, try turkey pepperoni! It tastes great and is very low in WW points plus.

on April 11, 2012

I like my pizza crispy with Very thin crust so I use whole wheat tortilla for my pizza crust and it s guilt free because I can eat the whole thing. Meriem

on April 11, 2012

Sounds great, but I wouldn't care for the cheese in the crust. I haven't had pizza in a while, and I am craving it!

on April 11, 2012

My wife and I try to stick with Ezekiel 4:9 Organic Sprouted Whole Grain Products since they have minimal processing and no preservatives. I imagine their pocket bread (http://www.foodforlife.com/product-catalog/ezekiel-49/pocket-breads) is the closest to a Boboli crust we'd find.

From http://www.boboli.com/BoboliProduct.aspx?upc=7313001239

Whole wheat flour, water, palm oil, polydextrose, yeast, wheat gluten, molasses, milk casein, salt, mozzarella cheese (milk, cheese cultures, salt and enzymes), sugar, preservatives (calcium propionate, sorbic acid), fumaric acid, modified food starch, sodium phosphate, whey, monoglycerides, lactic acid, natural flavor, garlic, artificial color.

NET WT 10 OZ (283g)

Nutrition Facts:
Serving Size 1/6 shell (47 g)
Servings Per Container 6
Amount Per Serving
Calories 120
Calories from Fat 25
Total Fat 2.5g 4%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg 0%
Sodium 230mg 10%
Total Carbohydrate 22g 7%
Dietary Fiber 4g 16%
Sugars 2g
Protein 5g
Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 6%

on April 11, 2012

@Andy -Thank you for posting all the nutritional information. I suppose my thinking was that this choice was the better one when it came to comparing to take out pizza. Of course, Boboli is a national brand with preservatives and additives - BUT it is whole wheat and allows one to create their own pizza. I wish every product was as perfect as Ezekiel bread. Thanks for your comment!

on April 11, 2012

The older generation should know what BFF stands for, we signed our yearbooks with it! Thanks for the great recipe!

on April 11, 2012

I've seen this in the store, but it looks small and I thought the calories were a little high. But maybe I'll give it a try anyway. I agree with the other commenters that you can make it low cal with a whole-wheat wrap or tortilla. However, my problem is that I'd like those to be crispier. Mine tend to come out a little soggy and I'm thinking that is because I'm using too much tomato sauce. I love tomato sauce!

I agree with you, I don't like the taste of low-fat cheese either! If I'm going to have it, I'd rather have less of it and full-fat.


on April 11, 2012

I've always had bad results making my own pizza crusts and any type of homemade bread because I am so bad with handling the dough and the whole process with the yeast and having to keep kneeding it every hour or so. It seems there's some sort of trick with the rising and timing it just right before you put it in the oven or the fridge/freezer for later use. I always had an issue with my crusts not rising or having some parts over done and other places not being done enough so I just rely on pre-made bread products but I try to pick the healthier options considering what is out there.

on April 11, 2012

This is a great find - I look forward to using it! Thank you for sharing, SG.
I also think Lauren Milligan's comment is spot-on - there really is no comparison here to delivery pizza. I can't wait to finally try and make our own pizza at home!

on April 11, 2012

Haven't tried this yet but I will. Wanted to add a note about sauce- we make our own by using only tomato sauce. Simmer one can of tomato sauce for about 10 minutes. Add a sprinkling of sugar, oregano to taste and a dash of lemon juice. (I know sounds weird but its great!) I use what I need on the pizza then freeze the rest in ice cube trays.

on April 11, 2012

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