Whole Wheat Pizza Dough

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.

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 bloodstream.  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!

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

Whole Wheat Pizza Dough

Inactive Time 1 hour, 30 minutes

Active Time: 30 minutes

Total Time: 2 hours

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.

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

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