Whole-Wheat Pizza Dough

Whole-Wheat Pizza Dough

28 Reviews
From: EatingWell Magazine, Winter 2003

To improve the nutritional profile of pizza, use half whole-wheat and half all-purpose flour, which yields a light crust with a distinctive nutty taste. Quick-rising yeast shortens rising time to just 10 minutes, making homemade pizza a possibility for busy weeknights. Use a food processor, stand mixer fitted with a paddle attachment or your hands to mix the dough. Add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, toss, rather than push, the dough onto the counter for about 10 minutes; this allows the gluten to develop without incorporating too much flour.

Ingredients 6 servings

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  • To make 12 ounces dough:
  • ¾ cup whole-wheat flour
  • ¾ cup all-purpose flour
  • 1 package quick-rising yeast, (2¼ teaspoons), such as Fleischmann's RapidRise
  • ¾ teaspoon salt
  • ¼ teaspoon sugar
  • ½- ⅔ cup hot water, (120-130°)
  • 2 teaspoons extra-virgin olive oil
  • To make 1 pound dough:
  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 1 package quick-rising yeast, (2¼ teaspoons), such as
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • ¾ cup hot water (120-130°F)
  • 1 tablespoon extra-virgin olive oil


  • Active

  • Ready In

  1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
  2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
  3. Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.
  • Make Ahead Tip: The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days. Bring to room temperature before using.

Nutrition information

  • Per serving: 127 calories; 0 g fat(0 g sat); 0 g fiber; 24 g carbohydrates; 4 g protein; 87 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 1 IU vitamin A; 0 mg vitamin C; 8 mg calcium; 1 mg iron; 292 mg sodium; 86 mg potassium
  • Nutrition Bonus: Folate (22% daily value)
  • Carbohydrate Servings:
  • Exchanges: 9 starch, 2 fat

Reviews 28

August 31, 2018
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By: bradfieldsmith
I got tired of my previous recipe. It called for AP flour only and an overnight rise, and yielded two pizza crusts. I would bake one dough ball, freeze the second. Too much hassle. I found this recipe maybe ten years ago and it's 99% as good as the other. We make it almost every Friday night (Pizza! Wine! Netflix!) Modifications over the years: I measure the flour by weight (thanks to King Arthur Flour for getting me started on that). Dry ingredients go into the food processor bowl and the 2 tsp of olive oil go on top of the dry stuff. I don't bother measuring the water, just start the processor and SLOWLY drizzle in water until the dough ball looks and sounds right. That's a lot of kneading, so I count to 30 and call it done. After the rise I roll the dough out on parchment paper to make transferring it to the stone easier. Preheating the oven with the stone inside is the way to go, but the crust will be OK even if you forget and start preheating when you start measuring the ingredients. I use the middle rack. Husband and I like to bake the naked crust for about 7 minutes, mostly because we like to pre-cook some of the toppings. After 7 we take out the crust and add the sauce and toppings. Back in the oven for another 5 -7 minutes, then back out for whatever shredded cheese we've chosen. 2 minutes to melt the cheese. The pizza rests on a wire rack briefly so the cheese and toppings stay on the crust when we slice it. By the way, EatingWell has a recipe for Asparagus with
April 02, 2018
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By: Zaki Mom
Made 1 lb one. 3/4 water was way too less. Lowest rack on 500 F ??? Whole pizza base was burned within 5-6 minutes.
April 19, 2015
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By: EatingWell User
Easy! Loved this recipe. The 12 oz. portion was enough to make one large pizza for us, so I would not use that recipe for 2 pizzas. I added some oregano and basil to the dough to give it a little more flavor and it was great. Next time I'm going to add a little ground flax seed and some corn meal to give it some extra texture and nutty crunch. Great, easy recipe. Pros: No rise time, makes thin and/or thick crust
January 01, 2015
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By: EatingWell User
Great Crust for fast and delicious pizza making So in my home we make this crust on a multi night basis. No food processor. We just add the ingredients together and knead it for a minute to get a nice consistency and then we put it in the microwave with some steaming hot water and a paper towel over it. We also usually incorporate flax seed into the dough to beef up the crunchiness. If you are looking for something tasty, healthy, and fast for a week night treat at home, this crust is perfect. Pros: Quick, easy, delicious, light, crunchy, delicious, holds together well,
October 19, 2014
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By: EatingWell User
Easy to make and delicious! Made thin crust pizza out of the dough, was crispy but fluffy and just was really simple to make. Will be using this recipe for making pizza crust in the future!
March 22, 2014
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By: EatingWell User
This recipe is REALLY good. It's healthy and delicious. I've made thin & thick crust and used it for bread sticks. Tonight I'm using it for a fresh vegie pizza I'm taking to church tomorrow morning --- mmm
January 25, 2014
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By: EatingWell User
The best pizza crust!! So easy!
December 09, 2013
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By: EatingWell User
September 10, 2013
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By: EatingWell User
Adding a little protein Love this recipe! I made a small change to add a bit more protein as my family is vegetarian. Using the 1 pound recipe, adding still 1 cup of whole wheat flour but then 1/2 cup of white flour and another 1/2 cup of soy flour. It's the perfect mix and has a slightly nutty flavor. I also add some dried herbs - oregano & basil - to the flour mixture.
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