Whole Wheat Pizza

As we’re transitioning to more whole, healthful foods, I’ve been looking for a good whole wheat pizza dough recipe.  I’ve tried whole wheat before and it was fine, but no comparison to Pioneer Woman’s drowning-in-oil deliciousness.  This week, however, I finally found a great whole wheat pizza dough recipe that isn’t tough or crumbly.  It was delicate but still hearty and filling.  And so simple to make.

We split the recipe into three small pizzas.  It was perfect.  Carter loved rolling his out and putting the sauce and cheese on it.  He loved it so much that after every few bites he’d yell out to us from the other room, “I made a really good pizza, guys!”

Painting with sauce!

Cheesy sprinkling.

He had his with just shredded mozzarella, but us grown-ups made ours a little fancier.  Mine was mushroom and fresh mozzarella.  We’re completely out of all other respectable “pizza” veggies.  No onions to be found in this house right now.  It’s sad.

My husband split his pizza into two types.  One half was bbq sauce, turkey, ham, and cheddar cheese, and the other half was mushroom and pepperoni.  It was fun!

Pizza night is so great for busy weeknights, especially if you make everything ahead of time.  Enjoy!

Whole Wheat Pizza Dough
From 100 Days of Real Food


  • 1 cup warm water
  • 2 tsp yeast
  • 2 tsp kosher salt
  • 2 Tbsp olive oil
  • 3 cups white whole wheat flour
  1. Pour the yeast into the water and let it sit for a few minutes, until it starts to foam a little.  Stir in the salt and olive oil.
  2. Pour the flour and yeast mixture into a food processor with a dough blade.  I only needed to process this for about 20 seconds before I had a ball of dough running around the bowl.
  3. Remove the ball from the processor and knead it into a smooth ball.  If you’re going to use it the same day, put it in a bowl coated with olive oil and cover with plastic wrap.  If you’re going to save it for another day, put a bit of olive oil in a storage bag and put the ball in there, leaving room for expansion.
  4. Put the dough in the refrigerator for at least one hour.  I left mine in there for almost 24 hours and it was still great.
  5. To make your pizza, roll out the dough to desired thickness.  We like ours pretty thin, but not quite paper-thin.  Preheat your oven to 450 degrees, and prebake the crust for 5-8 minutes.  Top with sauce and toppings of your choice and bake until cheese is melted and bubbly, about 5-8 more minutes.
Prep ahead tips:  Make the dough the night before you want to eat the pizza.  It will keep just fine overnight in the fridge.  Chop your veggies, defrost any frozen sauce, etc. so when you’re ready to make the pizza you have everything ready to go.

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