Whole Wheat Pizza Dough Recipe
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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!
What is whole wheat pastry flour? Is it the same as whole wheat flour (which I have). How can I sub and also, do I need the vital wheat gluten, can I sub with something else? Thanks, jessica
You can use the regular stuff, but it will be more dense and “bready”. The pastry variety is a different type of wheat. It has less gluten and give a lighter texture. The vital wheat gluten will give more “stretch” to the dough, which gives it a better texture as well. But you can leave it out.
Thanks so much for the reply! It there a way to make the regular whole wheat into a pastry flour. Like how you can make cake flour with while flour and cornstarch. Is there a “cool” trick to make WW pastry flour?
No, unfortunately because it’s an entirely different type of wheat.
Thanks 😉
I used 1-1/2 cups of regular whole wheat flour (that’s all I had) and 1-1/2 cups of brown rice flour. I also made this in my bread machine and with the flour added 1 tsp thyme, 1 tsp oregano and 1 tsp basil. Remember that adding the salt with the yeast will slow its “power” – so keep that in mind if you’re looking for a nice rice.
As for the vital wheat gluten, I found it at Kroger (MI) in the baking aisle where the “alternative” sugars are shelved. It’s in a small box and it was $2.99. Hope this helps!
That’s rise, not rice!
Hi ladies! Like an earlier poster, I’m a working mom and baking is my hell but I want to give this a try. Are Bobs Red Mill products clean? The health store in my town carries a lot of his products. Also, since I am a horrid baker but love pizza – would the dough from my local pizza place be clean? I know they make it fresh daily but wasn’t sure what that mean exactly.
Elizabeth – Most of those products are clean, yes. The main thing is that they are whole grain. A local pizza shop isn’t going to have 100% whole grain dough. At least not as far as I’ve seen…
ok…seriously… I LOVE YOU :).I can give up any food except pizza …and now i dont have to.xoxo from New Zealand
Marinka – LOL!! Happy I could help! 😀
This is a wonderful idea, just wish it were lower in calories.
Angel – Lower in calories? What numbers did you get when you figured the data? How many servings did you divide by?
Just wondering where you would get oat flour from. I’m not sure where you live, but stores like Wal-mart and Target don’t carry oat flour. I’ve tried Harris Teeter since they usually carry stuff I can’t find anywhere else. Thanks!
Kelly – If it’s not in stores and you can’t grind it yourself, Amazon.com has it. You can order it from them.
Hi! I made this tonight and I liked it! But I’m not sure if I was supposed to bake the dough before adding the toppings?? It seemed a little “doughy” to me, but I am a TOTAL novice at this so what do I know, ha! Thanks for your blog, I’m loving it : )
Lisa – You can bake it first for about 10 minutes. Some people need to bake it first, some don’t. I think a lot depends on how thin/thick you roll it and how much sauce you use.
This sounds so good, but before I attempt it, is there anything different that needs to be done at high altitudes? I’m at 6750 feet. Thanks!
Natalie – To be honest, I don’t know anything about baking at higher altitudes. I would assume it would affect how the dough rises, but I’m not sure how to adjust for that. I’ll ask around and see if I can get any info for you.
Thank you! I still need to get some of the ingredients anyway. Obviously I don’t have much experience with doughs, at least not here in the mountains, or I might have figured out the answer already. 🙂
Natalie – So I asked my fans on Facebook, and it seems like the best option is to add a bit extra flour (about 2-4 tablespoons). Also, your rise time will be longer and you may have to play around with the baking temp a bit. Sorry, wish I could having some more solid advise. But that seems to be the general consensus. Hope it helps!
Thank you so much for searching that out for me. I’ll play around with it! 🙂
Natalie – My pleasure!
I just put the dough in the fridge and after mixing everything I realized at the beginning it you said you cut down the salt and oil which I did not do!! ahhhh, I really hope it still turns out good, this is my first time making pizza from scratch and I really want to impress my pizza critic boyfriend (he doesn’t know Im using this “clean” recipe. oh, this is where my rookie chef skills come in to play, I always read a recipe over and over before trying it and then when it’s time to do it I always forget all the little side notes:( I LOVE pizza and really hope it still turns out good even though i didnt reduce either ingredient!!
Jessica – Let me know how it turns out!
Just finished the pizza, did not rise and was doughy. Almost like it didn’t cook all the way through but if I left it in longer would have burnt the cheese. I think even if i baked the dough a little but before putting the toppings it still would not have turned out right. No rise at all!! Im pretty bummed. My boyfriend hasnt tried it yet but I know he wont enjoy it and probably ask why it is brown. oops. guess he will find out that it is not traditional pizza he is used to. I would like to try making it again seeing as I have big full bags of all the flour and wheat gluten that weren’t cheap and do not want to go to waste. Maybe i can bake some cakes for family and friends or something. Please help! I know other people had a problem with it rising. wonder why… maybe you just have the magic touch!! I know I don’t haha
Jessica – How exactly did you proof the yeast? Exactly what flours did you use? Was the yeast recently purchased or was it older? There are many factors that could affect it. Bread recipes, even pizza dough, can be touchy.
I just started out clean eating three days ago…well trying to clean eat…the pizza dough recipe, why is there gluten in it? I thought gluten is not clean?
Jen – Gluten, in and of itself is clean. It’s a naturally occurring component of wheat. However, some people cannot tolerate it, so they avoid it. If you are referring to the VITAL wheat gluten, you can leave that out if you need to. It just makes the dough a bit softer and more elastic which gives you a lighter crust. But it works well without it too.
This is my first attempt at a clean eating recipe. Looove this site! My questions is: Those of you that used a bread maker – did you just throw all the ingredients in the machine and push start, or did you need to do other prep work. And once it is done in the machine, is it ready to go? Meaning, can I just roll it out and add toppings?
Thanks
I finally got my pantry stocked with what I need for this clean lifestyle I began in June. Couldn’t wait to try the pizza. Eating my first slice of veggie pizza! Oh yum! No changes needed for altitude. Happy camper! 🙂
Natalie – Yay! So glad you like it! 🙂
And my WW friends are drooling over my pictures! 🙂
Natalie – Haha!! 😀
We are always on the hunt for “the” pizza dough. I have a lot of recipes, and just haven’t found one that makes the family happy. We have a family pizza making contest about once every 2 months or so. Really gets my kids involved, and its great fun. Truth be told, I think mine are the best 😉
Thanks for sharing, can’t wait to try yours.
Katrina – How fun!!! Let me know if mine wins! LOL