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!
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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
Homemade Whole-Wheat Pizza
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!
Print Recipe
Servings: 4 people
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Ingredients
- 1 cup water (warmed)
- 2 tsp active dry yeast
- 2 tsp salt
- 2 tbsp olive oil
- 3 cups whole-wheat flour
- tomato sauce
- mozzarella cheese (grated)
- oil spray
Topping Ideas
- sausage
- mushrooms
- mixed veggies
- parmesan cheese
- pesto
- goat cheese
- arugula
- olives
Instructions
- Drop the yeast into the 1-cup of warm water and let it go to work for a few minutes. It should foam up a little bit. Stir the salt and olive oil into the yeast mixture.
- Pour the flour and yeast mixture into a food processor with a dough blade or into a mixer with a dough hook and turn on the machine. (You can also mix up this dough by hand.)
- You should end up with a ball chasing itself around the food processor. If the dough is too dry add warm water a teaspoon at a time and if it is too wet add flour 1 teaspoon at a time.
- Remove the ball from your food processor and knead into a smooth ball. Put the dough into a large ziplock bag or bowl covered with plastic wrap (put a touch of olive oil in and coat the inside of the bag/bowl first) then leave it in fridge for as little as 1 hour or overnight depending on how much time you have. It will rise on its own in the fridge.
- When ready to make the pizza preheat the oven to 500 degrees F. Use a rolling pin to roll it out into the desired shape (don’t make it too thin!). Put the flat pizza dough on a baking sheet that has been sprayed with cooking oil. Top the dough with homemade or organic tomato sauce, cheese and other toppings of your choice. Bake in an oven for about 8 – 10 min. or until crust and cheese are golden brown.
Enjoy!
Notes
We recommend organic ingredients when feasible.
Vegetarian if meat toppings are omitted.
Vegetarian if meat toppings are omitted.
Nutrition Facts
Nutrition Facts
Homemade Whole-Wheat Pizza
Amount Per Serving
Calories 368
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 1167mg51%
Potassium 118mg3%
Carbohydrates 64g21%
Fiber 10g42%
Protein 13g26%
Calcium 60mg6%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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I am making several items to freeze for easy summer lunches. I have made the 100 days received beans for burritos. We LOVE the WE pizza dough pizzas and I want to make a bunch of frozen ones to cook (like the frozen yucky store ones). Not sure how to do that. Should I cook the dough and then top with sauce etc and freeze? Any tips to bake the frozen ones? Any help is appreciated!
Hi there. I’ve recently made mini ones and frozen them for school lunches. This time, I slightly under-cooked the crusts and then added the toppings before freezing. They turned out great when I finished the cooking process just before packing them.
How do you typically freeze yours? Do you wrap them in saran wrap then foil, foil only, or do you put them in some kind of a container? Started the make ahead challenge and I’m new to freezing meals. I appreciate the whole 100 days of food crew!!
Most recently, I’ve used small sandwich zipper bags, removing all the air before completely sealing. I save and reuse the bags for the next round.
If you were making this dough and wanted to freeze it for mini lunch box pizzas, would you freeze the uncooked dough in little rolled out bases, or would you cook the dough and then cut it to the right size?
Hi. You can do it either way.
HI! I just wanted to suggest making a video on how to make this dough. I think it would be a big hit! For people (including muself) who have never tried making dough of any kind before, having a visual of proper kneading technique, proper dough stickiness/dryness, etc. would be so insightful! I know YouTube exists for that, and I did watch a handful of videos tonight, but they are all so different from each other and it would just be so super awesome to have a special video that goes hand in hand with your specific recipe. Also, including detailed written instructions within the recipe itself on the freezing, thawing, (re)heating process would be great!! So many people asked about that.
Love this blog so much. Thank you for all that you share with us.
Thank you, we’ll take that into consideration. – Nicole
If I were to make this, let it rise, and then freeze it, how would I go about rolling it out and baking it? Would I need to let it sit for a certain amount of time or just enough so that its pliable enough for me to roll it out? Or should I roll it out and then freeze it? Also, would I need to bake it longer in this case?
This link might be helpful: http://www.thekitchn.com/how-to-freeze-pizza-dough-178431
– Nicole
Has anyone noticed how exceptionally salty the dough is? I doubled this recipe for the school lunches and cooked one for my family. We had to throw it out. 2 tsp (or 4 if you double the recipe seems excessive).
Did you use Diamond Kosher salt? (recipe just says kosher) The flaky salt is much less salty than other salts. Morton Kosher salt is much saltier (it is more of a granular shape, not flaky), and table salt even more so. This is because a teaspoon of the flaky Diamond Kosher weighs much less than the other types due to its shape leaving more air space.
I, personally, have used Morton’s simply because it is what was in my pantry. :)
I’m wondering how long it should take for my dough to come together? I feel like it takes a long time in the food processor and I’m afraid I’m adding too much water. How long should I wait to add water to make it come together? Thanks!
Hi Kristen. It doesn’t take much time at all. Sounds like something is amiss. :)
Hello, I am wondering what cooking oil spray you use. I am finding that most have soy lecithin in them – is that an ingredient you avoid?
Hi there. Lisa uses an olive oil spray mister: https://www.100daysofrealfood.com/my-kitchen-essentials/?sShop=oil&allshopcats=all.
Love this recipe but last night my dough was hard and didn’t rise much. I am thinking maybe my water was too hot. Also, I was reading the comments and noticed that whole wheat flour should be stored in fridge/freezer. I use a lock and seal container now but store it in the cupboard. What type of container would be good to store it in the fridge? Should all my flour be stored in the fridge or just what I use to make dough? Also, my packets of yeast should that also go in the fridge?
Hi there. You can dramatically prolong the freshness of your flours and grains by refrigerating/freezing them. Whole grains can go rancid pretty quickly in your pantry. You can also freeze your yeast.
Hi. If I wanted to pre-prep dough, could I freeze it after it rises?
Hi Michelle. You can.
I thought the taste was okay (my mom didn’t like it), but the dough was too dense and didn’t cook all the way through. I made the dough the night before and let it rise in the refrigerator for 24 hours. Seems like maybe the dough was still too cold and stiff. Maybe I should have taken it out of the fridge and let it come to room temp before cooking. I may try it again, but not so sure this one is a winner.
I made this for dinner tonight and both my husband and I were surprisingly impressed at how delicious it was! We have tried making pizza two times in the last few years, and it never turns out just right (the dough is always overcooked on the outside and undercooked in the middle). This pizza crust was just PERFECT! Looks like we will be saying goodbye to Papa Murphy’s and making healthier whole-wheat pizza at home. :) Thank you, Lisa! I love all of your recipes!!!
I was really excited to try out this recipe but it was a complete disaster for me.
I only had organic whole wheat flour so I used that. What exactly is white whole wheat flour?
First I mixed up the 2 tsp of yeast in 1 cup of warm water per your instructions. I waited for 10 mins but nothing happened. I looked around on the internet and there was information on adding ‘food’ for the yeast to react so I added a 1/4 tsp sugar and finally the yeast started to foam. As this was mentioned as a ‘proofing’ test for the yeast, I opened up another packet, dissolved it in another cup of warm water and added it to the dry ingredients. After blending the dough, I stuck it in the fridge. I took it out after 3 hours and it had not risen at all.
I then kneaded the bread for about 40 mins and rolled it into a dough. It did not turn out well, there was a bitter aftertaste and it was incredibly dense with a strange texture. Where did I go wrong?
Hi Sana. Hmm. I’ve made this dough both in my stand mixer and by hand. I’ve never kneaded for more than 5 minutes. Also, if you use active dry yeast, you do not need to add a starter and be sure that your water is warm not hot. Hot water will kill the yeast. White whole wheat is still 100% whole wheat. It is just lighter in color and texture.
Hi Amy, I definitely used warm water not hot, measured it at 22 deg C. I also did use active dry yeast, should it have foamed in the 1 cup of water without a starter then? Not sure why it didn’t, because once I added the sugar it instantly foamed.
Well, it doesn’t hurt to proof your yeast and clearly your yeast was alive. I am not sure what went wrong but again I’ve never found it necessary to knead at length.
Hi Amy. Well it double in size while in a covered oiled bowl on the counter so I bagged it and it continued to rise in the fridge overnight. I will roll it out and see how it goes tonight.
I did some research and found out that sugar/honey is not needed while proofing active yeast, just warm water. I will let you know how the 2 teaspoons of salt in your recipe tastes in the finished product.
Thank you again!
Tony
Hello I just made a batch of your whole wheat pizza dough. I made it in a food mixer with dough hook. I’m puzzled that there is no sugar added to the water for the active yeast to start to feed on. I am also wondering about the two teaspoons of kosher salt. That seems awfully salty.
Did I read the ingredient list correctly?
Presently it’s resting in a covered, oiled bowl to rise.
I usually roll out and build my pizza on a wooden paddle and then transfer to a preheated pizza stone. Bake at 400f for 10 minutes.
Am I on the right course here>
Thank you
Hi Tony. Sorry, we are rarely able to answer recipe questions in real time. How did it turn out?
I was wondering how well this dough freezes? I do not have a dough blade or hook but a good friend of mine does. Can I make a several batches and then freeze for later? Thanks!
Hi Christina. Sure, it freezes well.
How do you recommend freezing? Partially bake plain crust and freeze? Or freeze raw dough? Any recommendations on thawing/baking?
Hi Karissa. You can do either but I bake my crust (a little undercooked) and then freeze. It works well for throwing together a quick school lunch.
When making these for my boys lunch, can I prepare them the night before, store in the fridge and then pack them in their lunches to be eaten cold?
Yes, Jill. Absolutely.
i apologise for writing liza
Hi Liza, for christmas this year I got a pizza stone and used your whole wheat pizza dough recipe for the base. It was absolutely delicious and so simple to make! Anyway, my housemate went out and brought pizza dough and I was amazed to see so many ingredients! here is the list: wheat flour, water, semolina, iodised salt, wheat gluten, yeast, vegetable shortening (antioxident 307), food emulsifiers (472e,481,471), soy flour, mineral salt (516), enzyme (1100), vitamins (thiamin, folate)…..after reading your book i am not touching that stuff!
about how many people does this serve?
Hi Erin. This pizza will serve 4 adults. ~Amy
So Trader Joes just discontinued their mini whole wheat pita bread which I have been using to make the mock lunchables (Thanks to your blog) So, I was wondering if I could make the dough, cook it and then freeze and bring it out for the kids lunches. Do you think this will work or will it be too soggy?
Hi Nicole. I do it all the time and it works just fine. ~Amy
My kids love this recipe for calzones, pizza and just about anything else like garlic knots, yum! Do you think I can freeze this dough? If so do I do it right after making it or let it rise a little first? I also just signed up for Unprocessed October, it gave be an excuse to finally get you cookbook! Can’t wait for it to arrive! :)
I was hoping there was an answer to the “can you freeze this” question. Did I miss it?
It should freeze fine, just let it do its rise in the refrigerator first and then freeze. When ready to use thaw in refrigerator and shape and cook as usual.
Hi Amanda. Yes, you can totally freeze the dough. It is so handy to have some stored and ready to go! I do allow it to rise before freezing. ~Amy
Can you make this dough in a bread maker? Just put in all the ingredients and use the dough setting ? If so, can i turn the bread maker on before i leave for work and allow the dough to sit in the bread maker while I’m at work to bake when I get home ?????? Or is leaving the dough out all day an issue ?
Hi Jenny. We’ve not tried to make this in the bread machine. It would probably work and as long as a dough doesn’t have eggs, it should be fine being left for the day. ~Amy
I make it in a bread maker every time. It works great.
Let me tell you…I moved in with my boyfriend and his 2 kids a little over a year ago. I have never met such picky eaters in my life! They will ONLY eat frozen corn dogs and chicken nuggets (gasp!). Trying to cook and change the food around here has been somewhat of a nightmare. For her lunch at school, his daughter refuses to eat anything other than pizza lunchables EVERY. SINGLE. DAY. I went out on a limb and tried the ol’ sneak-a-roo with this pizza dough instead. She immediately noticed the difference (duh!), but she loved it! She likes it way better than the store bought version. I’m so excited! I need to get your cookbook and try your other recipes! Thanks!
This is what I’m looking for but where to start. I really need help to know how and where to start. I feel like my body is starving for GOOD GMO FREE PESTICIDE FREE MEATS AND VEGGIES. I’m pretty much in bed and feel LOST with all the good information and not knowing where and how to go about feeling good and able to get up and not feel like I’m sick all the time. Really need some tips for me and my daughter who has PCOS and doctors only comment on her weight, which is part of the PCOS COMPLICATIONS. THANK YOU SO MUCH
TONI
How many people is this for?
I’m wondering too.
I didn’t see in the instructions on when to add the salt. That seems to be missing so I just threw it on with the flour.
Step 1: “Stir the salt and olive oil into the yeast mixture.”
Hi! Thanks for the recipe. I was wondering if you can make individual pizzas from the dough instead of making one pizza. That way each of my kids can make their own pizza how they like it.
Hi Lisa.
Thanks for yoru site. this recipe is great.
I tried it and it is just superb.
I have a very small site compared to yours about recipes, in particular Italian Recipes.
http://youritalianrecipes.com/
If you may want to visit.
I read about you on smartpassiveincome.com
You rock totally.
Thanks again.
Made this but my dough too dense. Guessing I should’ve rolled it thinner? Still yummy but too thick!
How many does this recipe serve?
Hi Kim. It serves 4.
Can this dough be put on the grill?
Hi Nicole. It can: https://www.100daysofrealfood.com/2011/04/28/giveaway-pizza-stone-50-value/. ~Amy
Outstanding and so easy! We made a second batch, topped it with melted butter, Parmesan, and garlic to make breadsticks…loved them! This pleased the entire family!
Love this recipe! But, I’ve had some major problems with rolling it out – the dough is so stubborn. Any suggestions? Or is this typical because it’s whole wheat?
Hi Julianne. You do have to work this dough pretty hard but it is worth it. I’ve gotten pretty good at eyeballing it while it is kneading, and sometimes add a couple extra tablespoons of water which helps. ~Amy
Can I make the dough tonight and keep it (uncooked) in the fridge till tomorrow when I plan to cook. I read through a few pages of comments but no one asked this. Many Thanks, Sarah
Hi Sarah. Sorry. We are often unable to answer in real time. What did you do? How did it turn out? ~Amy
I made this in the bread machine and it seemed to work well–I also used coconut oil in place of the evoo since I didn’t have any and it worked–soo excited!
Is brewers yeast the same as active dry yeast?
Hi Jennifer. This explains the difference: http://www.seriouseats.com/talk/2007/07/whats-the-difference-between-a.html. ~Amy
Just wondering if you have tried grilling the crust?
Hi. Changing my reply! Here ya go: :) https://www.100daysofrealfood.com/2011/04/28/giveaway-pizza-stone-50-value/.
I love your recipes! I want to make this, but I’m confused about what kind of active dry yeast to buy. This may be a dumb question, but at the stores, the yeast I see has sorbitan monostearate in it. What kind of active dry yeast has only yeast as an ingredient? thanks!
Hi Michelle. My Red Star only has yeast as an ingredient. ~Amy
Hi Michele. 105Ëš is a good temp for activating active dry yeast. ~Amy
What temperature is “warm” water?