Whole Wheat Pizza Dough 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.
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
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
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!
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Healthy Pizza Recipes
Whole Wheat Pizza Dough Recipe
Whole Wheat Pizza Dough
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
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!
Would you share the oven temp and baking time?
Thanks so much!
Hi Betty,
I always bake my pizza at 350. Baking time depends on what you put on your pizza. The thicker the toppings, the longer you have to bake. It’s done when everything has that nice golden brown color.
This recipe marks the moment I fell in love with your site! Can you recommend clean toppings? I’m new to this. I’ve also discovered that large amounts of dairy may cause problems for me. Thoughts?
Thanks so much Julie!
It’s funny you should ask. One of the best pizzas I ever made had no cheese on it at all! (I forgot to put it on!)
I would pile up the veggies – mushrooms, onions, bell peppers, shredded zucchini and anything else you enjoy.
For sauce, you can use plain tomato sauce and just add a few spices like garlic and onion powder… and maybe some basil or oregano.
Try new things! It’s hard to make mistakes with pizza.
Let me know how it turns out for you!
Tiffany
Thank you! Trader Joe’s just sent the new flyer and they have fresh mozzarella sticks. Thinking I can do a little bit of cheese with tomatoes and basil and make a margherita pizza. I’m going to have a lot of fun with this recipe.
Did I say I love your blog? 😉
Thanks Julie! I really appreciate that!
Making pizza is ALWAYS fun. You can get so creative! Your idea sound fabulous. I might have to borrow it for dinner tonight! lol.
Thanks for stopping by!
I made pesto, and I used that instead of sauce and loaded it with veggies….GOOD TIMES
Heather – LOL. Ya, pesto is amazing on pizza. In fact, now I’m craving it too. Guess what’s gonna be for dinner tonight? lol
Vital Wheat Gluten? Is that a powder or liquid? I have WW Flour and WW Pastry Flour, but not the gluten.
It’s a powder. You can get it at any health food store, usually in bulk, but not always.
I’m confused, you mention that if your dough is wet to add more oat flour. With only 1 cup of water to 3 cups of flour, how in the world could the dough be “to wet”? Mine was so dry that is wouldn’t come together and 3 cups of flour is going to make much more than 1 pizza after the dough has risen, are you sure the amounts are correct? I really want to try this but it seems very off. I’m going to try using your ingredients and adapting them to my non clean eating pizza crust recipe to see how it works.
Jennifer – I haven’t had any problems with it coming together. Are you sure you measured correctly? There may also be a difference in altitude between my kitchen and yours. You can try adding a bit more water and see how that works.
Do you know if this recipe could be done in a bread machine? Also, if I need to make this ahead of time and refrigerate it for a couple of days longer (going to make the BBQ Chicken Roll for the Super Bowl!), would I follow all the steps, refrigerate, and then just bake it when I need it? Or would I refrigerate half-way through and then let it rise right before I bake it?
Thanks for your effort on this blog! I’m really loving it!
Michele – You could certainly do the mixing in a bread machine. I think the only thing they do is mix the ingredients, right? I would make this the day before. I think a couple of days would be too long. Chill the dough overnight, then let it return to room temp before proceeding. Chill when the recipe (including rising) is completely done. I would even roll it out and chill it that way if you have the room in the fridge. Just be sure to cover tightly with plastic wrap to avoid any air drying it out. Hope you enjoy it!
I absolutely LOVE this dough! I sliced up tomatoes and fresh basil and put them all over the dough (no sauce) and then put just a bit of mozzarella cheese on top. I also sprinkled the dough with a little garlic powder and a bit of extra salt before baking. I really think this is the best dough I have ever made – clean or not. Thanks for the yummy recipe!
Kelly – That’s fantastic! I love your toppings too! Glad you enjoyed it!
Ok I’m new to this…what is agave?
Kerry – Agave is a natural sweetener, much like honey or maple syrup.
Do you know how long you can keep the dough in the refrigerator, or if you can freeze it?
Pam – I believe somebody (here in the comments??) said it freezes well. But I’ve never tried, so I can’t say. I wouldn’t keep it in the fridge any longer than a day, and only after you have let it rise. Hope that helps.
I just sitting here looking over your recipes, zucchini bread in the oven. I just started to eat clean and find that most of the ingredients I have never heard of. So I’m not sure if its something I would want to try or not. Is there some where a link I can go to to see what these things are. Just so you know I always have been a working mom so most baking and time consuming cooking has been out of the question.
Robin – My hat goes off to you! It’s tough having kids and having to work. I’m not sure what ingredients you are referring to, but if you can tell me which ones you haven’t heard of, I can explain them and maybe even tell you where to find them.
Could I just form this dough into a round shape and cook it on a pizza stone or does it need to be stretched across a pizza pan? I’m also curious as to the oat flour – could I use all whole wheat pastry flour if I didn’t have any oat flour or is it necessary to have the oat flour? Thanks!
Lindsey – The oat flour is great for flavor, but you can certainly use all whole wheat pastry flour if that’s all you have. A round shape is fine, just be sure you get it big enough. This isn’t meant to be a very thick crust. Get to about 1/4 inch in thickness and you should be fine. Enjoy!
Lindsey – The oat flour is great for flavor, but you can certainly use all whole wheat pastry flour if that’s all you have. A round shape is fine, just be sure you get it big enough. This isn’t meant to be a very thick crust. Get to about 1/4 inch in thickness and you should be fine. Enjoy!
Hey, this is what I got at the Farmer’s Market….Flour Gluten Vital Wheat…..is this the right thing? It tasted a little funny, but it was my first time EVER making homemade dough!! But we also used ground lamb on top, so it could have been a combination of different tastes in my mouth, lol!!
Amy – Hmmm. I’m not sure!! The stuff I got was just called Vital Wheat Gluten. There was no flour. It should have been a white powdery substance kinda like baking soda or baking powder. Is that what it looked like?
Well shoot I was going to use the Clean Eating Magazine recipe but I LOVE oat flour! I’ll be trying this on Friday! 🙂
goofycancook – Great! Let me know how it turns out!
Kim – It’s a basic pizza dough, so it should work pretty well for that. I would cook it for at least 10 minutes before adding your toppings. Maybe longer. You want it to be firm, but not brown. So watch it closely.
LP – It’s probably more that the water wasn’t the right temp. Use a thermometer and shoot for between 105 F. and 115 F. I’ve used honey before and it works.
Where would I find Vital Wheat Gluten? Is it the same as Wheat Gluten Flour?
Brandy – No, vital wheat gluten is different. It’s typically in the bulk section at Whole Foods here, but if you ask around at other health food stores, they may have some in packages.
I found the vital wheat gluten at the Christmas tree shop. Just bought it yesterday… Too bad I didn’t pick up the oat flour. I want to try this recipe this weekend!!!
Patricia – It’s worth the trip! I love this crust! 🙂
Christine – Glad you enjoyed it! And yes, the temperature of the water makes ALL the difference!
Cec – I don’t see why not.
I have been making pizza dough from scratch for years and would really like to try this recipe. Do you need the vital wheat gluten in order for this to work? I have never heard of it.
Mac – I recommend it, yes. It makes the dough more “pliable”. Check your local health food store. I get mine at Whole Foods.