ByTiffany McCauley
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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
1tbsp.honey
1cupwarm water
1packetactive dry yeast
1cupwhole wheat pastry flour (affiliate link)
2cupsoat flour
4tsp.vital wheat gluten(optional, but makes a big difference in texture)
½tsp.salt
2tbsp.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
- Thin Crust Pizza
- Quick Pizza
- Easy Kids Pizza – Pizzadillas
Whole Wheat Pizza Dough Recipe
Whole Wheat Pizza Dough
The last pizza dough recipe you’ll ever need. It’s clean, tasty and pretty much makes the perfect crust! (At least in my opinion…)
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Course: Base Recipes, Main Course
Cuisine: American, Italian
Prep Time: 20 minutes minutes
Rising Time: 2 hours hours
Total Time: 20 minutes minutes
Servings: 8 servings – enough for 1 large pizza
Calories: 222kcal
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
US Customary – Metric
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!
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1slice of cooked crust | Calories: 222kcal | Carbohydrates: 32g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 128mg | Potassium: 174mg | Fiber: 3g | Sugar: 1g | Calcium: 25mg | Iron: 1.9mg
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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!
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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.
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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. 🙂
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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!
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Thank you so much for searching that out for me. I’ll play around with it! 🙂
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Natalie – My pleasure!
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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!!
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Jessica – Let me know how it turns out!
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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
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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.
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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?
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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.
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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
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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! 🙂
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Natalie – Yay! So glad you like it! 🙂
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And my WW friends are drooling over my pictures! 🙂
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Natalie – Haha!! 😀
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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.Reply
Katrina – How fun!!! Let me know if mine wins! LOL
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Is there any reason why I couldn’t knead the dough in my KitchenAid with a dough hook? My assumption would be that I could make this dough like the (“dirty”) pizza dough I’m accustomed to making with bread flour – but I’ve never cooked with Vital Wheat Gluten and not sure if I need to work a bit more gently to make this dough work??
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Toyia – You can knead this with a dough hook. Just keep eye on it as the vital wheat gluten gives it it’s elasticity. So you don’t want to overdo it either.
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I wonder if you could make this dough, split it to make individual sized pizzas,let it rise, then partially bake and freeze? I have teenagers who love pizza and having something like this would be a great thing they could just top and bake. They are really missing frozen pizzas and all the other delightful junk since their mom became a health nut ( their words not mine). I am picturing a frozen version of the Boboli crusts I see in the grocery. Any thoughts. My baking e experience is limited to desserts!
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Tracy – Sure, you could do that. It won’t be as bubbly as Boboli, but it will work.
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Also is oat flour just ground oatmeal? I have a Ninja could I do it in that? Dreaming of a Vitamix would love a recommendation on which model. P.S. Very little housework has been done since I discovered your blog and my grocery list is a mile long but I am so inspired! Thank you for your hard work.
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Tracy – Haha! Oh dear. Yes, oat flour is just ground oats. I’m not sure how well a ninja will do. Your best bet is to just put a little in there and see how fine it gets. If you end up with flour, you’re good to go!
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Are there any nutritional facts for this dough recipe? Trying to watch sodium intake.
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Tina – Thanks for pointing that out! Just added… Also, you could cut the salt in half or leave it out completely if you need to.
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Hi I am new to this to clean eating so I have lots of questions. I usually make my (naughty)pizza dough in my food processor do you think this pizza dough process would work in there as well? Thanks
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Tahra – I haven’t tried it, but I would think it would work just fine.
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I have always been a healthy person but I recently committed to clean eating…this was the first (intentionally) clean recipe I’ve ever made…the dough came out delicious!! I topped with kale pesto, asparagus, shrimp and mozzarella. Your site is so helpful!! Thank you so so much!! I’ve added this recipe to my book of homemade favorites!!
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Jennifer – My pleasure! So glad you enjoyed it! 😀
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What would the changes be so I could make this as bread in a loaf pan?? Thank you!! Love your site!!
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Kathleen – I don’t recommend it for this recipe. This is more of a flatbread recipes. But I do have other recipes in my bread section for loaf breads.
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When I make pizza, I typically will “pre-bake” the dough for about 10 minutes and then add my toppings. It seems to help keep the center from being doughy. My mom almost always made pizza growing up, and that is how she taught me to do it.
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Cherilyn – Yep! I’ve done that on occasion as well. It does help! 🙂
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I just ran across this website and I see comments are from early 2016 and earlier. Is this still a viable website? If so, I have questions. Just decided to try to eat clean, but seems like a LOT of work. However I am willing to try to give it a go. I saw something about brown rice syrup. Do you make that or buy it? I HATE avocado and seems like every time I turn around, it’s in a recipe (usually as some kind of garnish). What options (plural) are there to avocado where you presumably get “good” fats benefits. Was wondering if olives (green of black?) might be a substitute in some cases. Other ideas? I tried quinoa, however discovered after several bites, that dirt from my backyard was an excellent substitute, and, bonus, tasted better. Kidding but I was definitely not a fan… Thanks, Leigh
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Leigh – Yes, this site is still up and running just fine. 🙂
Brown rice syrup is something you buy. You don’t have to eat avocados. Substitutions would depend heavily on the recipe. I don’t believe olives would be a good sub for most, but I’m sure a few recipes would do just fine. Again, it totally depends on the recipe. With quinoa, you have to rinse it really, really well before you cook it, otherwise it does have a not-so-great flavor. But you certainly don’t have to eat it. There are plenty of whole grains out there you can enjoy.Reply
