Homemade Whole-Wheat Pizza

12 Reviews / 4.4 Average
This is such a fun way to spend time with the family on the weekends or if your kids have friends over. I show you exactly what you need to do if you want to have a Make Your Own Pizza Night at your house with my Homemade Whole-wheat Pizza recipe—it's sure to be a crowd-pleaser!
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Whole-Wheat Pizza from 100 Days of Real Food

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 with Pesto/Goat Cheese and Tomatoes/Mozzarella

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314 thoughts on “Homemade Whole-Wheat Pizza”

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Recipe Rating

  1. Sunday is “Pizza Day” in our household thanks to this recipe. I have been making this crust each Sunday for a year and we just love getting creative with toppings and finding inspiration in the season, the garden and even leftovers. One of my favorites was our Thanksgiving Pizza made with a variety of leftovers. I was wondering if you have any tips for making multiple crusts in advance and freezing it. Freeze before rising? How long to allow for thawing/rising? We were given an Air Fryer for Christmas and I am thinking it might be fun to have dough on hand for mini-pizzas for lunch throughout the week. Thank you! Your book/recipes inspired our real food journey 2 years ago and our lives have been forever changed for the better!

  2. I used to make this a lot last year and recently made it again. The dough did not rise. I made it again today. The dough did not rise. Is it supposed to rise in the fridge?

    1. Hi Autumn, yes it is supposed to rise in the fridge. Could it be possible some of your ingredients are old? – Nicole

  3. Mike Williams

    In Week’s two menu, I see there is this pizza for a supper and then pizza for lunch the next day. I can’t imagine leftovers with this (even the picture shows only four slices). Was Lisa baking more than 1 pizza at a time? Or should I really be having leftovers from this one meal? Like enough for another meal?

    I guess my basic question is: Are there hidden things going on her, or is my portion control out of calibration?

    1. Amy Taylor (comment moderator)

      Hi there. I’ve made it several times and do indeed have leftovers to pack in the kid’s lunches. I do roll my dough out much thinner than Lisa’s, however. I also ALWAYS serve pizza with an enormous salad. :)

  4. Can you make this recipe in a bread machine? If so, do you know which order I would put them in? Thanks for your help!

  5. Would the King Arthur whole wheat pastry flour make a better crust or just stick with the regular? I’m still trying to figure things out and not sure what the difference in the two really is. Thanks!

      1. I have made several whole wheat flour pizzas but don’t care for the texture. Would it be feasible to use 1/2 regular flour and and 1/2 wheat?

        I have never heard of letting dough rise in the refrigerator. What is the advantage of doing so?

      2. 100 Days Admin

        It helps slow down the rise process which helps add flavor and be able to bake at a later time. You could try using half and half, it just doesn’t go with our real food rules. – Nicole

    1. Amy Taylor (comment moderator)

      Hi Devon. We do not provide calorie counts on recipes. Our focus is just losing the processed stuff and adding in lots of wholesome real foods. ;)

  6. I have tried out this recipe twice with organic spaghetti sauce and every time it tastes super salty. I am not sure if it is the sauce or the dough or the cheese. Any suggestions?

    1. Amy Taylor (comment moderator)

      Hi Bella. It is likely the sauce you are using but you can always cut back on the salt in the dough.

    2. I noticed the recipe on the website calls for 2 tsp salt, but the recipe in the cookbook only has 1 tsp salt. I’m guessing 1 tsp is the right amount, so that’s probably why it was so salty.

    1. Amy Taylor (comment moderator)

      Hi there. That depends on how thin you roll out your dough. I often make small single serve pizzas to freeze and can get four from this recipe. :)

  7. I am making several items to freeze for easy summer lunches. I have made the 100 days received beans for burritos. We LOVE the WE pizza dough pizzas and I want to make a bunch of frozen ones to cook (like the frozen yucky store ones). Not sure how to do that. Should I cook the dough and then top with sauce etc and freeze? Any tips to bake the frozen ones? Any help is appreciated!

    1. Amy Taylor (comment moderator)

      Hi there. I’ve recently made mini ones and frozen them for school lunches. This time, I slightly under-cooked the crusts and then added the toppings before freezing. They turned out great when I finished the cooking process just before packing them.

      1. How do you typically freeze yours? Do you wrap them in saran wrap then foil, foil only, or do you put them in some kind of a container? Started the make ahead challenge and I’m new to freezing meals. I appreciate the whole 100 days of food crew!!

      2. Amy Taylor (comment moderator)

        Most recently, I’ve used small sandwich zipper bags, removing all the air before completely sealing. I save and reuse the bags for the next round.

  8. If you were making this dough and wanted to freeze it for mini lunch box pizzas, would you freeze the uncooked dough in little rolled out bases, or would you cook the dough and then cut it to the right size?

  9. HI! I just wanted to suggest making a video on how to make this dough. I think it would be a big hit! For people (including muself) who have never tried making dough of any kind before, having a visual of proper kneading technique, proper dough stickiness/dryness, etc. would be so insightful! I know YouTube exists for that, and I did watch a handful of videos tonight, but they are all so different from each other and it would just be so super awesome to have a special video that goes hand in hand with your specific recipe. Also, including detailed written instructions within the recipe itself on the freezing, thawing, (re)heating process would be great!! So many people asked about that.

    Love this blog so much. Thank you for all that you share with us.

  10. If I were to make this, let it rise, and then freeze it, how would I go about rolling it out and baking it? Would I need to let it sit for a certain amount of time or just enough so that its pliable enough for me to roll it out? Or should I roll it out and then freeze it? Also, would I need to bake it longer in this case?

  11. Has anyone noticed how exceptionally salty the dough is? I doubled this recipe for the school lunches and cooked one for my family. We had to throw it out. 2 tsp (or 4 if you double the recipe seems excessive).

    1. Did you use Diamond Kosher salt? (recipe just says kosher) The flaky salt is much less salty than other salts. Morton Kosher salt is much saltier (it is more of a granular shape, not flaky), and table salt even more so. This is because a teaspoon of the flaky Diamond Kosher weighs much less than the other types due to its shape leaving more air space.

      1. Amy Taylor (comment moderator)

        I, personally, have used Morton’s simply because it is what was in my pantry. :)

  12. 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!

  13. 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?

  14. 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?

    1. 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.

  15. 2 stars
    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.