Whole Wheat Pizza Dough

Whole Wheat Pizza Crust

Whether we are eating clean or not, something Joel just can’t live without is pizza. So I knew I would have to find a whole wheat pizza crust so we could splurge a little. And turns out, it’s pretty darn good. He asked me why I was able to eat it…he couldn’t even tell it was whole wheat.

I made a fun dinner with these using a cleaned up version of our favorite pizza sauce (just replace the brown sugar with the same amount of honey and make sure there isn’t any added ingredients in the tomato puree). I know some people who eat clean don’t eat cheese but that’s just a bit too extreme for me!

I always buy blocks of cheese and shred them myself that way it doesn’t have any extra junk and it tastes so much better. I have also only been eating it in moderation.

Whole Wheat Pizza Crust

So clean pizza it is! Using white whole wheat flour makes for a milder wheat flavor so you can totally trick any non-believers you are feeding. The dough was light, chewy and had the slightest bit of nutty flavor…just perfect in my opinion.

The recipe makes enough dough for 4 9-inch pizzas and includes instructions for freezing any extra so you can do the work now and have an extra dinner waiting for you in the freezer on a busy night.

Make your own whole wheat pizza dough to keep things simple. It's simple to make and has a slightly nutty flavor.
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Whole Wheat Pizza Dough

Make your own whole wheat pizza dough to keep things simple. It's simple to make and has a slightly nutty flavor.
Prep Time1 hour 20 minutes
Active Time15 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: American
Keyword: whole wheat pizza dough
Yield: 4 pizzas


  • 2 1/4 tsp. active dry yeast
  • 1 1/3 cups lukewarm water
  • 3 to 4 cups white whole wheat flour
  • 1 Tbsp. olive oil
  • 1 Tbsp. honey
  • 1 1/2 tsp. kosher salt


  • Combine the water and yeast in the bowl of your mixer and allow to sit until foamy, about 5 minutes.
  • Add the olive oil and honey to the yeast mixture and stir to combine.
  • Stir together 3 cups flour and salt then dump into the yeast mixture. Mix on low for about 3 minutes until smooth. Crank speed up to medium and let it run for 5-6 minutes until it springs back when pushed. If dough is wet or sticky, add more flour 1/4 cup at a time.
  • Transfer dough to an oiled bowl and cover with a kitchen towel. Allow to rise for about 1 hour, or until doubled in size.
  • Turn dough out onto a lightly floured surface, knead for 15 seconds then divide into four equal parts. Form each ball into a disk and allow to rest for 5 minutes. At this point, you can freeze the dough for future use. Stack the disks on a baking sheet with parchment paper in between each then put in the freezer for an hour. After the hour is up, put the disks in a labeled freezer bag.
  • Preheat oven to 500 degrees F. Take a disk and holding the dough at the edges, pinch and pull the dough to 9 inches across. Periodically switch from pulling and pinching the dough to stretching it out using your knuckles.
  • Spread with sauce and top with desired toppings. Bake for 10-15 minutes.

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