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!
Celeb – I’m in the USA, so I’m not sure. Hopefully somebody else here will have an answer for you. If nothing else, check with amazon.com. They have everything.
Celeb – Yes, that’s it.
Amy – Hmmm…. something doesn’t sound right. It should make a nice, soft, pliable dough.
Amy – Hmmm….The only thing I can think is that is has something to do with the yeast.
Stephanie – Let me know!
Debbie – Hmmm… did you change anything about the recipe?
Debbie – The entire top of the water should be covered with foam. It can take up to about 15 minutes sometimes.
Okay, I didn’t change a thing except using a bread machine on the dough cycle, but my dough came out crumbly. I used Bob’s Red Mill Vital Wheat Gluten Flour (is this the same as vital wheat gluten?). I ended up mushing the dough around and making it work to roll out and add toppings. It’s in the oven now, so I’ll let you know the results. My Healthy Bread in 5 Minutes also turned out weird, so I wonder if my vital wheat gluten flour is really different from vital wheat gluten?
Elizabert – I’m not sure because I’ve never used it, but if that’s the common link between the 2 recipes, I’d bet that’s the problem.
I tried to make this over the weekend. Came together easily enough, but did not rise at all. A dense, heavy pile – not dough-like at all. Followed the recipe exactly, and my yeast foamed up just fine, so not sure what the problem is.
Valerie – How old was your yeast?
Nicole – If you roll it out first, sure. I wouldn’t freeze it as a ball.
Yes, there is. Pastry flour is a finer “grind” and has less gluten.
Is it possible to use just whole wheat flour? I don’t have pastry flour or vital wheat gluten and don’t want to add to the shopping list if I don’t need to. Thanks!
Sure. It’ll be a little more dense, but should still be good.
🙂
Well, you are already using whole wheat flour. But if you mean you want to substitute 4 tsp. of whole wheat flour for the gluten, that won’t work. You can leave out the gluten completely, but the dough won’t be as soft and “spongy” as it usually is. That’s the only difference.
You don’t have to use the oat flour. It does give it a wonderful flavor, but it’s not necessary. Spelt is fine or you can just use more of the flour already called for.
By chance do you grind your own grains or do you buy whole grain flours? I’m thinking ww pastry flour would be ground soft white wheat. ???
There is a difference in the type of wheat in pastry flour. I believe it’s called “spring wheat”?? Not sure at the moment. It’s a finer grind, and has less gluten. I do not grind my own flours, although I have tried making oat flour and really enjoyed the outcome thanks to my Vitamix.
So I’m a bit confused, the “clean” eating that is out by a doctor (cannot remember his name) excludes gluten…is this not from the same plan?
No. I haven’t heard of anything by a doctor, but this is not that. Sorry.
Barb: the doctor is the author of Wheat Belly. That diet has no substantiation by long term clinical studies and fails to properly monitor variables (ie. a lot of the people involved were looking to lose weight therefore began eating more along the lines of the eat-clean diet, more veggies, fruit, more exercise) so it is impossible to know whether or not wheat was the actual problem (which it probably isn’t).
In other news, what would be a helpful addition to this recipe would be length of time it takes to prepare. 🙂 Does it freeze well? I’d rather prepare it in advance because it’s too time consuming for when I just get home from work and am looking for something much quicker.
I’m so bummed. I stumbled across this recipe and was excited to have some pizza! Unfortunately, something went wrong – twice.
The first time, I mixed the yeast and honey with the water – not paying attention, I stirred it and let it sit only long enough for small foam/bubbles before adding to dry.
The second time, Iet the yeast & honey sit for at least 10 minutes and it was nice and frothy.
My dry ingredients were the same : Oat Flour, Vital Wheat Gluten, Salt, but had 100% Whole Wheat Flour( not the pastry).
The results were the same both times, it was a smooth heavy ball that I allows to sit, covered in a warm spot to double. While the ball softened some, it never double. Not after an hour, not after two.
Any thoughts or suggestions? I’m willing to try again!
Hmmm… That is very strange indeed! Are you at a high altitude? Perhaps try it with the pastry flour? Although it should have worked with the regular whole wheat. Did you make the pizza anyway? You can just roll it thin and use it.
Thank you for your quick reply. I did use the first batch, tossed the second. Yesterday I tried a third time and it was perfect. i did much the same as the second time around: waited 10 minutes for the yeast to fully proof, checked the temp of the water via thermometer and exact same ingredients.
The only thing I tried differently was adding the yeast to 2 c of flours in the dry mixture & BARELY kneading it. Then on the second part adding 1/2c more of the oat flour.(I use 1/2c less flour and it was not wet or anything.) It rose and make the most perfect pizza.
Do you think the dough could be overworked and cause it not to rise?
Bianca – It’s always possible. I have to admit, I’m baffled. But I’m really happy the third time was the charm!