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).
Homemade Whole-Wheat Pizza
Read this post to find out exactly what you need to do if you want to have a Make Your Own Pizza Night at your house - it's sure to be a crowd pleaser!
Ingredients
- 1 cup water, warmed
- 2 tsp active dry yeast
- 2 tsp salt
- 2 tbsp olive oil
- 3 cups whole-wheat flour
- tomato sauce
- mozzarella cheese, grated
- oil spray
Topping Ideas
- sausage
- mushrooms
- mixed veggies
- parmesan cheese
- pesto
- goat cheese
- arugula
- olives
Instructions
- 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.
- 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.)
- 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.
- 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.
- 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.
Enjoy!
Recipe Notes
We recommend organic ingredients when feasible.
Vegetarian if meat toppings are omitted.
Nutrition Facts
Nutrition Facts
Homemade Whole-Wheat Pizza
Amount Per Serving
Calories 368 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 1167mg51%
Potassium 118mg3%
Carbohydrates 64g21%
Fiber 10g42%
Protein 13g26%
Calcium 60mg6%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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Have you ever tried this recipe in the bread machine?
We have not.
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?
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. :)
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!
I make mine in the bread machine and I follow the order that my machine instructions recommend. Works great every time!
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!
Hello. Pastry flour works well, too.
Hi, I love this pizza dough recipe but was wondering how many calories are in it. Thanks!
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. ;)
Can the dough be made ahead and frozen? How wold you do it?
You can freeze it in air-tight bags.
Before or after it rises in the fridge?
This will help: http://www.thekitchn.com/how-to-freeze-pizza-dough-178431.
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?
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.
Hi Bella. It is likely the sauce you are using but you can always cut back on the salt in the dough.