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You are here: Home / Recipes / Dinner / Homemade Whole-Wheat Pizza

Homemade Whole-Wheat Pizza

 Apr 1, 2010     Lisa    375 Comments

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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

Homemade Whole-Wheat Pizza

Course: Dinner, Lunch
Dietary Restrictions: Egg Free, Peanut/Tree-Nut Free, Vegetarian

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings (Adjust to suit): 4

Print

Homemade Whole-Wheat Pizza

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

  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.
    Enjoy!

Recipe Notes

We recommend organic ingredients when feasible.
Vegetarian if meat toppings are omitted.

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Category: Dinner, Lunch, Recipes

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About Lisa

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

Reader Interactions

Comments

  1. Bella Fenn says

    October 14, 2016 at 2:55 pm

    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?

    Reply
    • Amy Taylor (comment moderator) says

      October 24, 2016 at 1:33 pm

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

      Reply
    • Jody says

      February 18, 2017 at 4:44 pm

      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.

      Reply
  2. Candy Ridoutt says

    November 13, 2016 at 6:36 pm

    Can the dough be made ahead and frozen? How wold you do it?

    Reply
    • Amy Taylor (comment moderator) says

      November 17, 2016 at 12:31 pm

      You can freeze it in air-tight bags.

      Reply
      • Tiffany says

        January 29, 2017 at 9:25 am

        Before or after it rises in the fridge?

        Reply
        • Amy Taylor (comment moderator) says

          January 31, 2017 at 1:28 pm

          This will help: http://www.thekitchn.com/how-to-freeze-pizza-dough-178431.

          Reply
  3. Devon Rusert says

    January 12, 2017 at 11:11 am

    Hi, I love this pizza dough recipe but was wondering how many calories are in it. Thanks!

    Reply
    • Amy Taylor (comment moderator) says

      January 17, 2017 at 11:52 am

      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. ;)

      Reply
  4. Kim says

    January 18, 2017 at 11:56 am

    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!

    Reply
    • Amy Taylor (comment moderator) says

      January 24, 2017 at 1:43 pm

      Hello. Pastry flour works well, too.

      Reply
  5. Gretchen says

    February 8, 2017 at 4:21 pm

    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!

    Reply
    • Jody says

      February 18, 2017 at 4:47 pm

      I make mine in the bread machine and I follow the order that my machine instructions recommend. Works great every time!

      Reply
  6. Mike Williams says

    May 6, 2017 at 8:56 am

    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?

    Reply
    • Amy Taylor (comment moderator) says

      May 16, 2017 at 11:55 am

      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. :)

      Reply

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