Whole Wheat Pizza Dough Recipe | The Gracious Pantry (2024)

ByTiffany McCauley

Share on FacebookShare on PinterestShare on X (Twitter)Share on Reddit <use href="#<svg width="1em" height="1em" viewBox="0 0 32 32" class="scriptlesssocialsharing__icon flipboard" fill="currentcolor" aria-hidden="true" focusable="false" role="img"><title>flipboard</title><path d="M24.997 13.001h-5.998v5.998h-5.998v5.998h-5.998v-17.995h17.995zM1.004 1.004v29.991h29.991v-29.991z"></path></svg>" xlink:href="#flipboard"> Share on Flip it

Jump to Recipe Print Recipe

This whole wheat pizza dough is the last pizza dough recipe you’ll ever need!

I love it when a great recipe happens on accident.

Whole Wheat Pizza Dough Recipe | The Gracious Pantry (1)

The truth is, I was trying to make the whole wheat pizza dough recipe out of the Clean Eating Magazine I just bought, but I didn’t have enough of some ingredients, or any of the others. So I improvised.

I also cut down on the salt by half, and the oil by a third.

What I got, it probably the best pizza dough I’ve ever had. Soft, chewy and full of fabulous flavor.

How I love pizza! I firmly believe it should be its own food group. But maybe that’s just me.

Oh I’m sorry, did you want the recipe? Silly me. Here ya go!

What You’ll Need

1tbsp.honey

1cupwarm water

1packetactive dry yeast

1cupwhole wheat pastry flour (affiliate link)

2cupsoat flour

4tsp.vital wheat gluten(optional, but makes a big difference in texture)

½tsp.salt

2tbsp.olive oil

How To Make Whole Wheat Pizza Dough

Mix your honey and warm water together. dissolve the honey completely. Then add the yeast and let it sit (do not move the bowl or stir). It should foam.

While all this is taking place, mix all your dry ingredients in a bowl.

Once you have a nice bowl of foam, pour it into the flour mixture and stir until just blended. Add 1 tbsp. olive oil and blend again. I had to knead a little with my hands to get everything blended.

Coat the base of a bowl with 1 tablespoon olive oil. Then, roll your ball of dough around in it to coat the surface. Cover the bowl securely with plastic wrap and let the dough rise for 1 hour.

If your dough is very wet, add 1/4 cup extra oat flour while you knead a second time. Mold the dough into a ball once more and let it rise for another half hour.

Roll the dough with a rolling-pin to about 1/4 inch thickness. Form to your pizza pan or a cookie sheet, and let rise for another 20-30 minutes (covered with plastic wrap) while you prepare your pizza toppings.

Top your pizza, bake and get ready to enjoy one yummy pizza!

Need Recipe Supplies?

Healthy Pizza Recipes

  • Thin Crust Pizza
  • Quick Pizza
  • Easy Kids Pizza – Pizzadillas

Whole Wheat Pizza Dough Recipe

Whole Wheat Pizza Dough Recipe | The Gracious Pantry (5)

Whole Wheat Pizza Dough

The last pizza dough recipe you’ll ever need. It’s clean, tasty and pretty much makes the perfect crust! (At least in my opinion…)

No ratings yet

Print Pin Rate Add to Collection

Course: Base Recipes, Main Course

Cuisine: American, Italian

Servings: 8 servings – enough for 1 large pizza

Calories: 222kcal

Ingredients

  • 1 tbsp. honey
  • 1 cup warm water
  • 1 packet active dry yeast
  • 1 cup whole wheat pastry flour (affiliate link)
  • 2 cups oat flour
  • 4 tsp. vital wheat gluten (optional, but makes a big difference in texture)
  • ½ tsp. salt
  • 2 tbsp. olive oil

US CustomaryMetric

Instructions

  • Mix your honey and warm water together. dissolve the honey completely. Then add the yeast and let it sit (do not move the bowl or stir). It should foam.

  • While all this is taking place, mix all your dry ingredients in a bowl.

  • Once you have a nice bowl of foam, pour it into the flour mixture and stir until just blended. Add 1 tbsp. olive oil and blend again. I had to knead a little with my hands to get everything blended.

  • Coat the base of a bowl with 1 tablespoon olive oil. Then, roll your ball of dough around in it to coat the surface. Cover the bowl securely with plastic wrap and let the dough rise for 1 hour.

  • If your dough is very wet, add 1/4 cup extra oat flour while you knead a second time. Mold the dough into a ball once more and let it rise for another half hour.

  • Roll the dough with a rolling-pin to about 1/4 inch thickness. Form to your pizza pan or a cookie sheet, and let rise for another 20-30 minutes (covered with plastic wrap) while you prepare your pizza toppings.

  • Top your pizza, bake and get ready to enjoy one yummy pizza!

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1slice of cooked crust | Calories: 222kcal | Carbohydrates: 32g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 128mg | Potassium: 174mg | Fiber: 3g | Sugar: 1g | Calcium: 25mg | Iron: 1.9mg

Share on FacebookShare on PinterestShare on X (Twitter)Share on Reddit <use href="#<svg width="1em" height="1em" viewBox="0 0 32 32" class="scriptlesssocialsharing__icon flipboard" fill="currentcolor" aria-hidden="true" focusable="false" role="img"><title>flipboard</title><path d="M24.997 13.001h-5.998v5.998h-5.998v5.998h-5.998v-17.995h17.995zM1.004 1.004v29.991h29.991v-29.991z"></path></svg>" xlink:href="#flipboard"> Share on Flip it

Similar Posts

Kid’s Persimmon Smoothie Recipe

Avocado Hummus Recipe

Cashew Alfredo Vegetable Pasta Recipe

Healthy French Toast Recipe

Roasted Maple Papaya Recipe

Orecchiette Pasta Salad Recipe

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. This sounds so good, but before I attempt it, is there anything different that needs to be done at high altitudes? I’m at 6750 feet. Thanks!

    Reply

  2. Thank you! I still need to get some of the ingredients anyway. Obviously I don’t have much experience with doughs, at least not here in the mountains, or I might have figured out the answer already. 🙂

    Reply

    1. Natalie – So I asked my fans on Facebook, and it seems like the best option is to add a bit extra flour (about 2-4 tablespoons). Also, your rise time will be longer and you may have to play around with the baking temp a bit. Sorry, wish I could having some more solid advise. But that seems to be the general consensus. Hope it helps!

      Reply

  3. Thank you so much for searching that out for me. I’ll play around with it! 🙂

    Reply

    1. Natalie – My pleasure!

      Reply

  4. I just put the dough in the fridge and after mixing everything I realized at the beginning it you said you cut down the salt and oil which I did not do!! ahhhh, I really hope it still turns out good, this is my first time making pizza from scratch and I really want to impress my pizza critic boyfriend (he doesn’t know Im using this “clean” recipe. oh, this is where my rookie chef skills come in to play, I always read a recipe over and over before trying it and then when it’s time to do it I always forget all the little side notes:( I LOVE pizza and really hope it still turns out good even though i didnt reduce either ingredient!!

    Reply

    1. Jessica – Let me know how it turns out!

      Reply

  5. Just finished the pizza, did not rise and was doughy. Almost like it didn’t cook all the way through but if I left it in longer would have burnt the cheese. I think even if i baked the dough a little but before putting the toppings it still would not have turned out right. No rise at all!! Im pretty bummed. My boyfriend hasnt tried it yet but I know he wont enjoy it and probably ask why it is brown. oops. guess he will find out that it is not traditional pizza he is used to. I would like to try making it again seeing as I have big full bags of all the flour and wheat gluten that weren’t cheap and do not want to go to waste. Maybe i can bake some cakes for family and friends or something. Please help! I know other people had a problem with it rising. wonder why… maybe you just have the magic touch!! I know I don’t haha

    Reply

    1. Jessica – How exactly did you proof the yeast? Exactly what flours did you use? Was the yeast recently purchased or was it older? There are many factors that could affect it. Bread recipes, even pizza dough, can be touchy.

      Reply

  6. I just started out clean eating three days ago…well trying to clean eat…the pizza dough recipe, why is there gluten in it? I thought gluten is not clean?

    Reply

    1. Jen – Gluten, in and of itself is clean. It’s a naturally occurring component of wheat. However, some people cannot tolerate it, so they avoid it. If you are referring to the VITAL wheat gluten, you can leave that out if you need to. It just makes the dough a bit softer and more elastic which gives you a lighter crust. But it works well without it too.

      Reply

  7. This is my first attempt at a clean eating recipe. Looove this site! My questions is: Those of you that used a bread maker – did you just throw all the ingredients in the machine and push start, or did you need to do other prep work. And once it is done in the machine, is it ready to go? Meaning, can I just roll it out and add toppings?

    Thanks

    Reply

  8. I finally got my pantry stocked with what I need for this clean lifestyle I began in June. Couldn’t wait to try the pizza. Eating my first slice of veggie pizza! Oh yum! No changes needed for altitude. Happy camper! 🙂

    Reply

    1. Natalie – Yay! So glad you like it! 🙂

      Reply

  9. And my WW friends are drooling over my pictures! 🙂

    Reply

    1. Natalie – Haha!! 😀

      Reply

  10. We are always on the hunt for “the” pizza dough. I have a lot of recipes, and just haven’t found one that makes the family happy. We have a family pizza making contest about once every 2 months or so. Really gets my kids involved, and its great fun. Truth be told, I think mine are the best 😉
    Thanks for sharing, can’t wait to try yours.

    Reply

    1. Katrina – How fun!!! Let me know if mine wins! LOL

      Reply

  11. Is there any reason why I couldn’t knead the dough in my KitchenAid with a dough hook? My assumption would be that I could make this dough like the (“dirty”) pizza dough I’m accustomed to making with bread flour – but I’ve never cooked with Vital Wheat Gluten and not sure if I need to work a bit more gently to make this dough work??

    Reply

    1. Toyia – You can knead this with a dough hook. Just keep eye on it as the vital wheat gluten gives it it’s elasticity. So you don’t want to overdo it either.

      Reply

  12. I wonder if you could make this dough, split it to make individual sized pizzas,let it rise, then partially bake and freeze? I have teenagers who love pizza and having something like this would be a great thing they could just top and bake. They are really missing frozen pizzas and all the other delightful junk since their mom became a health nut ( their words not mine). I am picturing a frozen version of the Boboli crusts I see in the grocery. Any thoughts. My baking e experience is limited to desserts!

    Reply

    1. Tracy – Sure, you could do that. It won’t be as bubbly as Boboli, but it will work.

      Reply

  13. Also is oat flour just ground oatmeal? I have a Ninja could I do it in that? Dreaming of a Vitamix would love a recommendation on which model. P.S. Very little housework has been done since I discovered your blog and my grocery list is a mile long but I am so inspired! Thank you for your hard work.

    Reply

    1. Tracy – Haha! Oh dear. Yes, oat flour is just ground oats. I’m not sure how well a ninja will do. Your best bet is to just put a little in there and see how fine it gets. If you end up with flour, you’re good to go!

      Reply

  14. Are there any nutritional facts for this dough recipe? Trying to watch sodium intake.

    Reply

    1. Tina – Thanks for pointing that out! Just added… Also, you could cut the salt in half or leave it out completely if you need to.

      Reply

  15. Hi I am new to this to clean eating so I have lots of questions. I usually make my (naughty)pizza dough in my food processor do you think this pizza dough process would work in there as well? Thanks

    Reply

    1. Tahra – I haven’t tried it, but I would think it would work just fine.

      Reply

  16. I have always been a healthy person but I recently committed to clean eating…this was the first (intentionally) clean recipe I’ve ever made…the dough came out delicious!! I topped with kale pesto, asparagus, shrimp and mozzarella. Your site is so helpful!! Thank you so so much!! I’ve added this recipe to my book of homemade favorites!!

    Reply

    1. Jennifer – My pleasure! So glad you enjoyed it! 😀

      Reply

  17. What would the changes be so I could make this as bread in a loaf pan?? Thank you!! Love your site!!

    Reply

    1. Kathleen – I don’t recommend it for this recipe. This is more of a flatbread recipes. But I do have other recipes in my bread section for loaf breads.

      Reply

  18. When I make pizza, I typically will “pre-bake” the dough for about 10 minutes and then add my toppings. It seems to help keep the center from being doughy. My mom almost always made pizza growing up, and that is how she taught me to do it.

    Reply

    1. Cherilyn – Yep! I’ve done that on occasion as well. It does help! 🙂

      Reply

  19. I just ran across this website and I see comments are from early 2016 and earlier. Is this still a viable website? If so, I have questions. Just decided to try to eat clean, but seems like a LOT of work. However I am willing to try to give it a go. I saw something about brown rice syrup. Do you make that or buy it? I HATE avocado and seems like every time I turn around, it’s in a recipe (usually as some kind of garnish). What options (plural) are there to avocado where you presumably get “good” fats benefits. Was wondering if olives (green of black?) might be a substitute in some cases. Other ideas? I tried quinoa, however discovered after several bites, that dirt from my backyard was an excellent substitute, and, bonus, tasted better. Kidding but I was definitely not a fan… Thanks, Leigh

    Reply

    1. Leigh – Yes, this site is still up and running just fine. 🙂
      Brown rice syrup is something you buy. You don’t have to eat avocados. Substitutions would depend heavily on the recipe. I don’t believe olives would be a good sub for most, but I’m sure a few recipes would do just fine. Again, it totally depends on the recipe. With quinoa, you have to rinse it really, really well before you cook it, otherwise it does have a not-so-great flavor. But you certainly don’t have to eat it. There are plenty of whole grains out there you can enjoy.

      Reply

Whole Wheat Pizza Dough Recipe | The Gracious Pantry (2024)

FAQs

Is whole wheat pizza dough healthier? ›

Whole wheat pizza crust can be healthier than regular white crust, but not always. For example, whole wheat pizza crust typically contains more fiber, whole grains, and other vitamins and minerals than white crust.

Can I use whole wheat flour instead of all purpose flour for pizza? ›

Baking with whole wheat flour: yeast bread, rolls, and pizza

Thus whole wheat's inherent flavor and texture are amplified in yeast baking. White bread, white dinner rolls, and pizza crust will all look, taste, and rise somewhat differently if you swap out 100% of their white flour for whole wheat.

How many calories are in whole wheat dough? ›

There are 204 calories in 1 serving of Whole Wheat Pizza Dough. Calorie split: 14% fat, 72% carbs, 14% protein.

What is the healthiest dough for pizza? ›

Both the cauliflower crust and the whole-wheat crust offer fiber and protein, which play a key role in weight loss by helping to keep you feeling full and satisfied after a meal. But if you're not trying to cut carbs and are looking for that traditional pizza pie flavor, the whole-wheat crust is what you want.

What is the healthiest flour to make pizza with? ›

Whole Grain pizza flour

This pizza crust is made with whole wheat flour, giving it a nutty flavour and slightly chewy texture. The whole wheat flour pizza crust is also high in fibre and nutrients. You can make a whole grain pizza flour crispy crust.

What happens if you replace all-purpose flour with whole wheat? ›

"The bran cuts through the gluten and detracts from the airy texture of the cake or the flaky texture of the pastry, making it dense and pasty and generally undesirable," she says. Failing to properly manage a swap from white to whole wheat flour could leave cakes and pastries chewy and even bitter.

Does whole wheat flour need more yeast? ›

Because yeast has to work harder to make whole wheat flour rise, we'll use slightly more yeast in this dough compared to my regular pizza dough recipe. You need 1 Tablespoon (8.5g).

What happens when you use whole wheat flour instead of all-purpose flour? ›

Generally speaking, substituting whole wheat can result in a drier, denser product. This likely isn't a problem when you're making muffins or quick breads, but using all whole wheat flour may be too heavy for cakes and cookies.

Can diabetics eat whole wheat pizza crust? ›

Foods with a high glycemic index can cause spikes in blood sugar, which can lead to energy crashes and hunger pangs. Choosing a lower glycemic index crust, like whole wheat, can help keep your blood sugar levels steady and prevent these issues.

Which pizza crust has the least carbs? ›

Shredded Chicken Pizza Crust. This pizza crust alternative is known as a “no-carb” pizza crust. True, containing only 1 gram of net carbs, this crust is the lowest carb pizza crust you can make.

Is whole wheat pizza crust good for diabetics? ›

Pizza dough usually contains all-purpose flour, a processed, low-fiber grain. Fiber reduces the glycemic index of foods, so, whenever possible, it is best to choose a high-fiber, whole-grain crust for your pizza.

Is wheat Thin crust pizza healthy? ›

Technically speaking, thin-crust pizza is healthier than thick-crust pizza! The thinner a pizza crust is, the fewer calories and carbohydrates it contains. Thin crust pizza also has less salt, less sodium, and less saturated fat.

How many calories are in 100% whole wheat sourdough bread? ›

233.4 KCal

How many calories are in 2 slices of 100% whole wheat bread? ›

Sara Lee
Nutrition Facts
For a Serving Size of 1 serving (57g)
How many calories are in 100% Whole Wheat (2 Slices)? Amount of calories in 100% Whole Wheat (2 Slices): Calories 150Calories from Fat 18 (12%)
% Daily Value *
16 more rows

Which dough is healthier? ›

Sourdough is a healthier alternative to regular white or whole wheat bread.

Is whole-wheat flour really healthier? ›

Whereas the whole wheat version is made by grinding entire wheat kernels into a powder, white flour removes the most nutrient-rich parts — the bran and germ ( 21 ). Thus, whole wheat flour is widely considered healthier. It's a good source of protein, fiber, and a variety of vitamins and minerals.

Is wheat pizza base healthy? ›

Lastly, whole-wheat flour provides a nutritional advantage over some white flours due to its vitamin content. Whole wheat flour naturally contains several vitamins, including folate, riboflavin and vitamins B-1, B-3 and B-5 in much higher levels than white flours. So yes, you can eat healthy while eating pizza.

What are the benefits of wheat pizza? ›

Nutrition and benefits of whole wheat crust

Whole wheat contains more protein than white dough. Protein helps keep you satisfied longer and slows the metabolic rate, which keep you full for longer. Plus, protein is essential to our body's ability to build and maintain muscle mass and gives us energy throughout the day.

References

Top Articles
Latest Posts
Article information

Author: Sen. Ignacio Ratke

Last Updated:

Views: 6022

Rating: 4.6 / 5 (76 voted)

Reviews: 83% of readers found this page helpful

Author information

Name: Sen. Ignacio Ratke

Birthday: 1999-05-27

Address: Apt. 171 8116 Bailey Via, Roberthaven, GA 58289

Phone: +2585395768220

Job: Lead Liaison

Hobby: Lockpicking, LARPing, Lego building, Lapidary, Macrame, Book restoration, Bodybuilding

Introduction: My name is Sen. Ignacio Ratke, I am a adventurous, zealous, outstanding, agreeable, precious, excited, gifted person who loves writing and wants to share my knowledge and understanding with you.