Return to top
featured in… The Huffington Post CookingLight Reader's Digest Women's Health BuzzFeed Glamour Whole Foods Oprah Winfrey Network CNN Food Network Healthline Shape

Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Homemade Whole Wheat Pizza Dough

This post may contain affiliate links. Please read my disclosure.
Share This:

Ok everyone, it’s a milestone.

The husband made whole wheat pizza dough, from scratch, in our kitchen, all by himself.

I wasn’t even there to witness it! (or to help!)

He got the recipe from a friend of ours – who makes the best pizza dough EVER. He substituted whole wheat flour for all purpose flour, and kept the rest of her recipe the same.

My husband is so obsessed with pizza, I think it was a little dream of his to make pizza from scratch at home.

And it was my dream that he would (on his own) substitute whole wheat flour for white! Victory 🙂

We topped it with freshly made pizza sauce, red peppers, tomatoes, dried oregano, garlic, fresh mozzarella and goat cheese crumbles.

It was delicious.

Here is the recipe, courtesy of my friend – I really can’t take credit for this one – it was all her!

The Ingredients

Makes 1.75 lbs of pizza dough

  • 2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 ¼ cups warm water (105° – 115° F)
  • 3 1/3 cups whole wheat flour
  • 1 ½ teaspoons kosher salt
  • 4 teaspoons extra virgin olive oil

The Directions

Step 1: In a 2-cup liquid measure, dissolve yeast and sugar in warm water.  Let stand until foamy, about 3-5 minutes.  Insert dough blade in work bowl and add flour, salt and 2 teaspoons of olive oil.

This was the husband’s work station:

Step 2: With machine running on dough speed, pour liquid through small feed tube as fast as flour will absorb it.  Process until dough cleans sides of work bowl and forms a ball.  Then process for 30 seconds to knead dough.  Dough may be slightly sticky.

Step 3: Coat dough evenly with 2 teaspoons olive oil (I just put the olive oil directly into the bag); transfer to a 1 gallon plastic food storage bag and seal the top.  Let rise in a warm place for about 45 minutes.

Step 4: Place dough on lightly floured surface and punch down. Spray a pizza pan with olive oil cooking spray. Stretch out the dough on the pan until it’s perfectly round and the thickness you want it to be. (Note: this amount of dough makes a pretty thick crust, so if you want a thinner crust use 3/4 or 2/3 of the dough)

Step 5: Top with sauce.

Step 6: Add whatever toppings you like – we chose red peppers, tomatoes, dried oregano, garlic, fresh mozzarella and goat cheese crumbles – but you can add tons of veggies to this like spinach, kale, red onions, squash – the possibilities are endless.


Fresh mozzarella is definitely a weakness of mine.

Step 7:  Bake the pizza at 450 degrees for 17-18 minutes, depending on your oven. Let it cool a bit before slicing.

Can’t you just smell the hearty Italian flavors, the spices, and the freshly made bread??

The crust is perfectly flaky and soft, and has a good amount of fiber because it’s made with whole wheat!

Time to dig in.


Posted In…

Entrees ·

From healthy versions of favorites to cozy curries, these main courses are sure to bring some new recipes to your family’s table.

36 responses to “Homemade Whole Wheat Pizza Dough”

  1. Thanks for the recipes. Can I omit the
    oil except a small amount (1tsp or so) in the mixing bowl
    to keep the bread from drying out while
    it rises? Glad to see 100% whole wheat recipes.

    • Hi Phillip! I have never tried it with less oil, but you can certainly try it out and see how the dough ends up tasting! I think it would probably still work but the dough might be more cracker-like than bread-like once it’s baked. Let me know how it turns out!

    • Hi! I haven’t ever tried making this dough in a bread machine, but I don’t see why it wouldn’t work. It’s worth a shot!

    • Hi Akia! If you make half the amount of dough but don’t roll it out to be as big as the full pizza size (so basically you have a smaller pizza with the same dough thickness as the full recipe), then you will still need to bake the dough the same amount of time. But if you roll it out so that it’s super thin, then you’ll need to bake it half the time. Hope that helps!

  2. Homemade pizza is the best but then when you make whole wheat makes it even better! Thanks for this Anjali – recommended a few friends where I got the recipe from aswell 🙂

    Thanks again!


  3. Hi there! I make pizza at home once a week and have been wanting to try using whole wheat flour. This looks delicious, so I’m making it tonight! Thanks for the recipe!! 🙂

  4. Hi Anjali,

    I am so happy to come across your lovely blog. I have never made pizza dough and I am going to try this one very soon , thanks to you! Your pizza looks absolutely perfect! Thank you!

    • Hi Vinita! Thank you so much for your kind words – it’s so nice to “meet” you! 🙂 I’m sure you’ll love this pizza dough recipe – you have to let me know how it turns out! Happy cooking!

  5. Hello,

    I love your site so much already made a few recipes and my family is actually eating them. This pizza looks so yummy! Just wonderding do you think you can freeze the dough for future use?

    Thank you! Pam

    • Hi Pam! Thanks so much – it’s so nice to meet you! I’m so glad you and your family are enjoying my recipes 🙂 To your question – yes, you can definitely freeze the dough for future use. It tastes the best when it’s freshly made, but frozen and thawed is pretty good too. Just make sure to thaw it in the fridge / on the counter for a few hours before you plan to use it – it’s the best way to defrost it and still have it have the same consistency as when the dough was fresh. Enjoy!

  6. trying to put this on the sparkRecipes site to get the nutritional info won’t share if you don’t want me to. This sounds delious how many pizzas does this make, at how many slises per what inches round are the pizzas. Thanks :)I will then re post the nutritional info here for if you wish.

    • Oh cool! You can absolutely share this recipe – feel free to do so 🙂 This recipe makes one ~16 inch round pizza, and I cut it into 8 slices. Would love the nutritional info once you have it!

  7. So happy to have come across your blog and found you on Facebook too.
    just what I have been looking for , a good whole wheat pizza dough recipe. I’m trying it out tomorrow. Friday’s we have a farmers market that sets up close to where I live, I will buy some pesto and fresh mozzarella. I’m going to try out a pesto instead of pizza sauce pizza. I’ve been having too many problems digesting tomato sauce. I’m really excited to try out this recipe.
    thank you!!!!

    • Aww thank you so much Patty! 🙂 Pesto + fresh mozzarella on this dough sounds DELICIOUS – I’m sure it will turn out great! I can’t wait to hear how you liked the pizza dough recipe!

  8. This looks so so delicious! I’ve made homemade pizza dough before but never whole wheat. I much prefer the taste of whole wheat anyway, so I’m sure this recipe is fantastic. Can’t wait to give it a go!

    • Thanks!! I’m totally with you – I love the nutty flavor of whole wheat much better than white (and it’s an added bonus that it’s better for you than white! 🙂 ) Hope you like this recipe!

    • Thanks so much!! I totally agree with you – while there are some good store bought versions of fresh dough (Trader Joe’s has a whole wheat fresh dough which is a decent substitute) – there is nothing like that smell of freshly baked bread wafting through your kitchen, and the fresh dough is much softer/flakier than store-bought!

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe to newsletter

Copyright 2020 The Picky Eater. All rights reserved.