whole wheat pizza crust recipe

Written ByJenny Smyth Posted on
whole wheat pizza crust recipe
Jump to Recipe Jump to Video Print Recipe

The Best whole wheat pizza crust recipe

I’ve been making whole wheat pizza crust for my family for years, and it’s become a staple in our household. I love how it tastes, all nutty and earthy, and how it feels, all crispy on the outside and soft on the inside. It’s a game-changer for pizza night, and my kids can’t get enough of it.

I’ve tried various recipes over the years, but this one is by far the best. It’s easy to make, requires minimal ingredients, and is perfect for a quick weeknight dinner or a special occasion. Plus, it’s much healthier than traditional pizza dough, made with whole wheat flour instead of refined flour.

My family loves how it’s packed with fiber and nutrients from the whole wheat flour. The best part is that you can customize it to your liking with your favorite toppings. I like to keep things simple with some fresh mozzarella, basil, and tomato sauce.

But you can add as many or as few toppings as you want – the possibilities are endless! One thing I love about this recipe is that it’s so versatile. You can make individual pizzas for the kids or a big family-sized pie for everyone to share.

Either way, it’s always a hit. And don’t even get me started on the leftovers – just reheat in the oven for a few minutes and serve with a side salad or some garlic knots for an easy meal. My family loves how this recipe makes us feel like we’re eating at a real Italian restaurant without breaking the bank or spending hours in the kitchen.

Whole Wheat Pizza Crust

Whole Wheat Pizza Crust

4.8 from 1042 votes

A healthier pizza crust made with whole wheat flour. This crust is perfect for any pizza topping combination and bakes up crispy and golden brown.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

3 cups whole wheat flour
1 tsp salt
1 tsp active dry yeast
1 cup warm water
2 tbsp olive oil

For the Sauce

1 cup tomato sauce
2 cloves garlic
1 tsp dried oregano
1 tsp dried basil

👨‍🍳Directions

1Preheat oven to 475°F.
2This will ensure the crust is crispy.
3If using a pizza stone, place it in the oven while preheating.
4In a mixing bowl, combine whole wheat flour and salt.
5Add yeast to warm water and let it sit for 5 minutes until frothy.
6This indicates the yeast is active and ready to use.
7Pour the yeast mixture and olive oil into the flour mixture.
8Stir until a dough forms.
9If the dough is too sticky, add more flour.
10If it’s too dry, add a bit more water.
11Knead the dough for 2 minutes until smooth.
12Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 10 minutes.
13The dough should double in size.
14Punch down the dough and let it rest for another 5 minutes.
15On a lightly floured surface, roll out the dough to your desired thickness, about 1/4 inch.
16Transfer the dough to a pizza peel or parchment paper.
17Spread the tomato sauce evenly over the crust, leaving a 1/2 inch border for the crust.
18Mince the garlic cloves and mix them with oregano and basil into the tomato sauce.
19Sprinkle the cheese evenly over the sauce.
20Add your favorite toppings.
21Bake in the preheated oven for 15-20 minutes.
22The crust should be golden brown and the cheese should be melted and bubbly.
23Remove the pizza from the oven.
24Let it cool for 5 minutes before slicing.
25This allows the cheese to set and makes it easier to slice.
26Slice the pizza and serve immediately.

🔧Equipment

Mixing bowl
Baking sheet
Pizza peel or parchment paper
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 400mg🌾Total Carbs: 55g🥦Dietary Fiber: 8g🍬Sugars: 4g🥩Protein: 12g

📝Notes

Tips: You can substitute all-purpose flour for a lighter crust. For a thinner crust, roll out the dough to 1/8 inch thickness. For a thicker crust, roll out the dough to 1/2 inch thickness.

Watch Video Of How Whole Wheat Pizza Crust Works

One of my favorite things about this recipe is how well it stores – just wrap any leftovers tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days or freeze for up to 2 months.

When reheating, simply place on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 10-15 minutes or until crispy again.

This crust is perfect for pizza night but also works well as a base for other toppings like roasted vegetables or chicken.

❓ Frequently Asked Questions About Whole Wheat Pizza Crust

Q: What type of flour should I use for this recipe?

For this recipe, I recommend using whole wheat flour that has not been enriched or bleached. You can find this type of flour at most grocery stores or online.

Q: Can I use all-purpose flour instead of whole wheat flour?

While all-purpose flour will work in a pinch, using whole wheat flour gives this crust its unique flavor and texture.

Q: How do I know if my dough is overworked?

A good rule of thumb is to stop mixing once the dough comes together in a ball. If you continue to mix until it becomes smooth and elastic, you may end up with a tough crust.

Q: Can I make this crust ahead of time?

You can make the dough ahead of time and store it in an airtight container in the fridge for up to 24 hours or freeze it for up to 2 months.

Q: Do I need to let the dough rise before baking?

No, you don’t need to let this dough rise before baking – simply shape it into balls, roll out into thin circles, and bake as directed.

Similar Posts