Boboli’s new whole wheat pizza crust gets varied ratings

Work a few more whole grains into your diet the easy way… slice by slice.

The pizza crust pioneers at Boboli have added a new 100-percent whole wheat thin crust shell to its offerings. Top with your favorite fixings and pop it in the oven for a pizza that is better than frozen and faster than take-out, according to Boboli.

The reaction of the Spokesman-Review reader food panel tasters varied widely, but it received an overall rating of three stars.

“(A) nice, chewy, thin, whole-wheat crust; It’s the kind of crust I look for in a pizza,” said Skip Hubbard.

Nancy Robinson said she would have liked the crust to be even thinner. “But it’s great! Best tasting crust I’ve had in a long time. I’m crushed by the price though.”

Many other tasters were dismayed by the price, as well. It received just one-and-a-half stars for value.

Others said price didn’t matter, since they didn’t like the flavor.

“Yuck! Too thick, too soft and too whole-wheaty. It’s like a smashed down slice of wheat bread,” Tina Johnson said.

Peggy Kazanis described it as “flavorless, tough pizza crust.”

Donald Clegg wasn’t a fan either. “Too dense. Too chewy. Too much like bread. Too bad.”

And Laura Hollman gave the pizza crust makers compliments for the effort, but she didn’t really like the crust much either.

“This crust is a nice idea, but it is far less chewy and airy than a pizza crust should be. The wheaty flavor overwhelms the toppings,” she said.

Boboli 100% Whole Wheat pizza crust

Price: $4.09 for a 12-inch crust (about 5 servings)

Nutrition per serving: 150 calories, 3 grams fat (1.5 grams saturated, 18 percent fat calories) , 7 grams protein, 27 grams carbohydrates, no cholesterol, 4 grams dietary fiber, 300 milligrams sodium.

Taste: • • •

Value: • 1/2

Comments: “Good flavor, but it lacks crispness. I would not buy it. Too wheaty and doughy.” – Marcia Oranen

“Very good. (It’s) a nice change from regular white flour crust.” – Larry Inman

“I generally like wheat-crust pizza, but this one is slightly more doughy than I like.” – Vicki Deschaine