Whole Wheat Pizza Dough

January 3, 2012 · 9 comments

in Bread/Baking, Diabetic Friendly, Dinner, Lactose Free, Meat-afiable, Recipe, Vegan, Vegetarian

Whole wheat pizza dough | hollyshelpings.com

I love pizza.  I think that pretty much everyone loves pizza.  The major problem with pizza is that it’s too delicious and has about a zillion calories.  I tried to create a pizza dough that you can use with any toppings that’s healthier than a frozen pizza or take out but just as yummy.   At first, I was just using regular flour, but I thought today that I’d try to make it a little healthier by making it whole wheat pizza dough.  It turned out really well!  It didn’t taste different from the white crust and it’s healthier.

Whole wheat pizza dough | hollyshelpings.com

Do you know why whole wheat items are healthier for you than white items?  This is a bit of biology so if you are scared of science, you can just skip this paragraph and get right to the recipe.  If you want to know, read on.  While they can have the same amount of calories, whole wheat items have a lower glycemic index (GI) than white.  This means that  it takes longer to break down the carbohydrates and release glucose (sugar) into the blood stream.  Then your pancreas doesn’t have to work as hard to make insulin to break down that glucose so you are less likely to get diabetes later.  Basically whole wheat pizza dough = less diabetes.  Hooray!

Whole wheat pizza dough | hollyshelpings.com

Enjoy this whole wheat pizza dough, and don’t be worried about going in for second helpings.

Whole wheat pizza dough | hollyshelpings.com


Whole wheat pizza dough | hollyshelpings.com

Whole Wheat Pizza Dough

Active Time: 30 minutes

Inactive Time: 1 hour, 30 minutes

Yield: Makes 4-12\" pizzas

Serving Size: 1/2 pizza

Whole Wheat Pizza Dough


  • 1-1/3 cup lukewarm water (warm to touch, but not too hot)
  • 1/4 cup oil (I used olive oil)
  • 1-3/4 cups all-purpose flour
  • 1-3/4 cups whole wheat flour (if you don't have this, you can use all-purpose flour)
  • 1/2 cup yellow cornmeal
  • 2 tsp salt
  • 1 tsp sugar
  • 3 tsp active dry yeast


  1. If you have a bread machine, put all the ingredients in the pan.  Most suggest doing it wet first then dry and yeast last.  You can just dump them in the pan in the order that I listed them above and that should work.  If you don't have a bread machine then here's what Bobby Flay has to say about the matter in his pizza dough recipe on foodnetwork.com (this is the recipe I started with).  Or you could just do what my bread machine does: slow knead for 10 minutes,  knead quickly for 20 minutes,  let rise for 1 hour in a warm area.
  2. Once the dough is done rising, preheat the oven to 450°F.  Cover a cutting board or other smooth, clean surface with cornmeal.  Pull the dough out of the bread pan and place on the surface.  Divide the dough into 4 equal parts.  Make the dough into a ball by stretching uneven parts and pulling them to the bottom.  As if you are hiding them.  Use a rolling pin to evenly roll out the dough into about 12" circles. Roll up the ends a little to make a crust if you want.  Put the extra pizza dough in the freezer. Give each pizza its own gallon sized bag to prevent them from sticking to one another.  These bags can be reused if you're concerned about waste.
  3. Now top the pizza with sauce, cheese, and whatever goodies you want.  If you want part of it to be veggie and part of it to be meat, you can do that since you're making it yourself!  So convenient, isn't it?  And you know that no one is going to mess it up.  I used a red sauce, mozzarella cheese, onions, and pepperoni on half and spinach on the other half.  Pour some more corn meal on a pizza stone or a baking sheet and slide your pizza on the stone/sheet.  Place in the oven for 15 minutes.  Let the pizza cool before you cut it.  Seriously.  Pizza burns hurt.
  4. Now you can enjoy your awesome creation.
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Whole wheat pizza dough | hollyshelpings.com



Nutrition Facts

8 Servings (1 serving = ½ pizza, crust only)

Amount Per Serving:

Calories  -  282

Total Fat  -  8 g

          Saturated Fat  -  1 g

Cholesterol  -  0 mg

Sodium  -  585 mg

Potassium  -  51 mg

Total Carbohydrate  -  47 g

          Dietary Fiber  -  4.5 g

          Sugars  -  0.6 g

Protein  -  7.4 g

Whole wheat pizza dough | hollyshelpings.com

Whole wheat pizza dough | hollyshelpings.com

{ 6 comments… read them below or add one }

teacher-chef October 14, 2011 at 1:40 PM

Welcome to the world…. and I love that top photo of the pizza cutter in the pizza. We love pizza too & the bf is the pizza cooker in our house – check out some of our variations on my site (grilled is amazing but somehow always gotten eaten to fast to photography)


Holly October 16, 2011 at 1:00 AM

Thanks! I had been using a pizza stone I found at World Market, but grilling it sounds like fun on a warm day.


beti January 3, 2012 at 11:28 PM

now pizza is healthy… well at least better it just looks delicious


Sasha (Global Table Adventure) January 4, 2012 at 6:29 PM

I *adore* cornmeal with pizza crust – I usually just dust the pizza peel and then whatever sticks to the crust gets in … yum


Holly January 4, 2012 at 7:18 PM

I think the cornmeal makes it really taste like pizza crust and not just bread with cornmeal toppings. I like to mix it in my dough and also use it to dust everything.


Sophie @ LoveLiveAndLearn January 5, 2012 at 4:22 AM

Oh this looks so good! I adore making pizza – so much fun :-)
I love that this recipe is healthier, it makes it even better, now it’s a treat still but it’s a healthy one!
Your photos are lovely, so bright and colourful!


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