Recipe: Homemade Whole-Wheat Pizza

I got this recipe from a friend of a friend and it turned out great! Making the dough ourselves took a little extra time, but my daughters loved helping me and once it was done everyone scarfed it down (including me).

Whole-Wheat Pizza from 100 Days of Real Food

Whole-Wheat Pizza with Pesto/Goat Cheese and Tomatoes/Mozzarella

4.4 from 12 reviews
Homemade Whole-Wheat Pizza
  • 1 cup warm water
  • 2 tsp yeast (active dry yeast)
  • 2 tsp kosher salt
  • 2 tbsp olive oil
  • 3 cups whole wheat flour (I used King Arthur organic white whole-wheat flour)
  • Tomato sauce
  • Grated mozzarella cheese
  • Cooking oil spray
  • Other desired toppings such as sausage, mushrooms, vegetables, Parmesan cheese, pesto, goat cheese, arugula, olives, etc.
  1. Drop the yeast into the 1-cup of warm water and let it go to work for a few minutes. It should foam up a little bit. Stir the salt and olive oil into the yeast mixture.
  2. Pour the flour and yeast mixture into a food processor with a dough blade or into a mixer with a dough hook and turn on the machine. (You can also mix up this dough by hand.)
  3. You should end up with a ball chasing itself around the food processor. If the dough is too dry add warm water a teaspoon at a time and if it is too wet add flour 1 teaspoon at a time.
  4. Remove the ball from your food processor and knead into a smooth ball. Put the dough into a large ziplock bag or bowl covered with plastic wrap (put a touch of olive oil in and coat the inside of the bag/bowl first) then leave it in fridge for as little as 1 hour or overnight depending on how much time you have. It will rise on its own in the fridge.
  5. When ready to make the pizza preheat the oven to 500 degrees F. Use a rolling pin to roll it out into the desired shape (don't make it too thin!). Put the flat pizza dough on a baking sheet that has been sprayed with cooking oil. Top the dough with homemade or organic tomato sauce, cheese and other toppings of your choice. Bake in an oven for about 8 - 10 min. or until crust and cheese are golden brown.

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  • Comments

    1. Beth |

      I thought the taste was okay (my mom didn’t like it), but the dough was too dense and didn’t cook all the way through. I made the dough the night before and let it rise in the refrigerator for 24 hours. Seems like maybe the dough was still too cold and stiff. Maybe I should have taken it out of the fridge and let it come to room temp before cooking. I may try it again, but not so sure this one is a winner.

    2. Michelle |

      Hi. If I wanted to pre-prep dough, could I freeze it after it rises?

      • Amy Taylor (comment moderator) |

        Hi Michelle. You can.

    3. kimberly smith |

      Love this recipe but last night my dough was hard and didn’t rise much. I am thinking maybe my water was too hot. Also, I was reading the comments and noticed that whole wheat flour should be stored in fridge/freezer. I use a lock and seal container now but store it in the cupboard. What type of container would be good to store it in the fridge? Should all my flour be stored in the fridge or just what I use to make dough? Also, my packets of yeast should that also go in the fridge?

      • Amy Taylor (comment moderator) |

        Hi there. You can dramatically prolong the freshness of your flours and grains by refrigerating/freezing them. Whole grains can go rancid pretty quickly in your pantry. You can also freeze your yeast.

    4. Page |

      Hello, I am wondering what cooking oil spray you use. I am finding that most have soy lecithin in them – is that an ingredient you avoid?

    5. Kristen |

      I’m wondering how long it should take for my dough to come together? I feel like it takes a long time in the food processor and I’m afraid I’m adding too much water. How long should I wait to add water to make it come together? Thanks!

      • Amy Taylor (comment moderator) |

        Hi Kristen. It doesn’t take much time at all. Sounds like something is amiss. :)

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