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!
↓ Jump to Recipe
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

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

316 thoughts on “Homemade Whole-Wheat Pizza”

Leave a Comment

Your email address will not be published.

Recipe Rating




  1. 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!
    That a great recipe for ideal me.

  2. 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!

  3. 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

  4. 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. :)

  5. 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!

  6. 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. ;)

  7. 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. :)