Easy Whole Wheat Pizza Dough

pizza crust-2

First and foremost, I don’t have a rolling pin.

Secondly, this pizza that I keep talking about? It needs a crust.

And a sauce, but we already talked about that.

I found this crust recipe in a magazine. One of the things I ask our visitors to bring is magazines. There are plenty here in the Philippines, but sometimes you just need to read up on your American celeb gossip and browse through Real Simple recipes. Know what I mean? Last night we sat out on the patio and I flipped through People and quizzed Bjork with questions like how old is Josh Duhamel. The answer to which is 40. ?!?!?

So knowing my love for food, my mom brought me at least one hundred food magazines. I had never even heard of some of them, but I have indeed looked through all of them and made a chart paper list that is as tall as me with recipe ideas listed out on it. So I’m pretty much set with recipe ideas, like, forever.

Except that I always just make what I’m craving? Which is always curry? Does anyone else have that problem?

pizza crust-1

This magazine is called Good and Fresh and it’s a Better Homes and Gardens publication. I REALLY like it. You should buy yourself a copy. They had an awesome article about how to use the same dough in five different ways, just adapting it slightly to make it become what you want. Pizza dough, crackers, dinner rolls, stuff like that.

I actually tried to buy some premade crust for this pizza because, well, making real bread (not like desserty gingerbread) kind of scares me. I love it in theory and avoid it in reality whenever possible. I just feel like others can do it so much better, so why even bother?

But please. Bother with this one.

If you love a good thick crust and you’re cool with the whole wheat thing, you will love this. Just look at that crust waiting to be bitten right into.

pizza crust-3

I did a few experiments and found that I got the best chewy/soft/crunchy crust texture combo by adding the toppings to the unbaked dough, baking for about 10 minutes, and then broiling for the last 3-5 minutes so you get that browned yumminess on top and a little bit of crisp to the soft dough.

Rolling the dough out thinner was also delicious, and baking/broiling the crust alone definitely made it more crispy, but I’m more of a thick pizza crust girl myself.

I promise I did not forget about the pizza recipe. That’s why I’m giving you the crust today. So you’re ready.

4.8 from 5 reviews
Easy Whole Wheat Pizza Dough
  • 1¼ cup white flour
  • 2¼ teaspoon yeast
  • ½ teaspoon salt
  • 2 tablespoons oil
  • 1 cup warm water (not boiling hot, but warm)
  • 1⅓ cup whole wheat flour
  1. Preheat the oven to 375 degrees. Combine the white flour, yeast, and salt in a large mixing bowl. Add the oil and warm water to the mixture and combine with an electric mixer. Mix on high speed for several minutes until a soft, elastic dough forms.
  2. Stir in the whole wheat flour gradually, by hand. When it's all incorporated, you should be able to easily pick up the dough and knead it gently until you get a soft dough ball. I did this right in the bowl - that's the benefit of a large mixing bowl! :)
  3. Set aside in a warm place and cover with plastic wrap or even just a dish towel. Let the dough rise for about 10-15 minutes.
  4. Roll out the dough into two 12-inch circles. Poke with forks to prevent bubbling (optional). Place on a baking sheet or if you're really fancy and cool, a pizza stone. You can add toppings and then bake for about 12-15 minutes, or you can just bake the crust ahead of time and add your toppings later. I liked it best when I baked it with the toppings on it.
If you're baking the crust with the toppings on it, turn the broiler on for the last few minutes of baking to get a lightly crispy outside crust.


Any great pizza combinations you’ve had lately? I’m looking to start eating more pizza.

Subscribe for these valuable resources:
  • eCookbook with our top 25 recipes
  • Email Updates for new recipes
  • Exclusive discounts on our products



  1. I have a 1 hour whole wheat pizza dough recipe on my site! It’s so easy and never again will I buy crust! Yours turned out great!

  2. Once you make your own dough, there is seriously no going back! I have a 100% whole wheat version I make, but it is more “thin, crispy” style. Yours looks perfect for something chewier. Viva la pizza.

  3. I totally support the desire to eat more pizza. I’ve been making a lot of sweet pizzas recently (ricotta, honey and chocolate had me swooning) mainly so that I can double my pizza consuming opportunities. Hurrah for homemade pizza!

  4. I love making crust, but sometimes get a weird texture, so your recipe sounds foolproof!

  5. Thanks for sharing, Lindsay! I am still looking for the perfect pizza dough. I’ll give yours a try.

  6. This looks delicious and so easy to make! I love the combo of white and wheat flours! Perfect.

  7. Pizza! Dont you just love pizza? I think one of your favorites is my Thai pizza or my olive pesta pizza with feta stuffed crust! Cant decide! I will have to try out the dough recipe, it sounds great!

  8. Homemade pizza dough is the BEST! This sounds wonderful!!!

  9. Yummo! I’m getting ready to make calzones this afternoon. Maybe I’ll give this dough a try?! :)

  10. Josh Duhamel is FORTY? What?! I guess I’ve entered the stage of life where I can think 40-year-olds are hot…

  11. Looks so tasty…need to start making this instead of ordering out!

  12. I have not bought crust for so long because homemade dough is the best, although I been looking for one with whole wheat. will have to give this one a try :)

  13. Perfect recipe to have bookmarked! I am always looking for a go-to pizza dough!

  14. I’ve been wanting to experiment with whole wheat flour for a while. I’m so glad you posted this!

  15. First off ….a foodie with no rolling pin? Oh my… I have like 3 in my kitchen drawer, a super must for making everything. Even crushing nuts with! Your pizza crust looks fab, and kuddos to your mom for bringing you all those mags, that’s awesome!!

    • Yeah, living abroad for a year makes it hard to decide which things are worth buying or bringing here, since we will have to figure out what to do with all of it when we leave. I figured I could make it for a year without a rolling pin. :) But I do have one at home waiting for me!

  16. I’ve been experimenting with whole wheat crusts to find one my son will agree to eat– I’ll give this a try, thanks!

  17. Every time I check out your website, lately, Mimi’s chocolate cake pops up. I think it’s a sign. :)

  18. This crust recipe (and the crust itself) looks great. I love that it is easily adaptable for making other things too (crackers!).

  19. Love the wheat dough with pizza. It just tastes better!

  20. What a great easy, recipe. I will for sure be trying this on our next pizza night!

  21. Okay, so I used this recipe to make my calzones this afternoon. I doubled the recipe and made 6 huuuuuuuuge calzones. The crust is DELISH. I added 2 teaspoons of sugar, because I was scared of the yeast not rising well without it. I’m probably paranoid, though? Thanks for the great recipe!

  22. I’m cool with the whole wheat crust thing. My go-to crust is half white, half wheat…so I’ll have to give this one a try. Love the idea of broiling it at the end!

    And that sauce. My goodness..it looks so decadent. And from cauliflower? This is now a must in my life.

  23. I have just been thinking about making a whole wheat pizza crust. Thanks for saving me from having to experiment with a recipe! Your idea of popping the pizza under the broiler is such a great plan. P.S. I didn’t own a rolling pin for years; I used a drinking glass. Even though it didn’t work quite as well as a rolling pin, it got the job done. My grandmother used to use an empty glass Coke bottle!

    • Exactly! Funny thing is I didn’t even have glasses (we broke them all a while back and I still haven’t bought new ones) so I used a peanut butter jar. :)

  24. Bjork, for the last few days, your site doesn’t display properly on my iPad. It’s all squished up on the left side of the page, with the ads overlapping the content. Can you fix it?

    • We are trying a new type of ad that will actually cover the content in order to earn more money. Nottttt. :) we are working on a site redesign including responsive mobile so that could be affecting it, but I dont know why that would be visible to you since it’s on a separate test website…. Anyways, I’ll make sure Bjork hears about it. :)

  25. I absolutely prefer homemade pizza dough every single time! This one sounds great with whole wheat flour.

  26. “I’m looking to start eating more pizza.” That cracked me up. Don’t know why. :)

    This looks great! My husband and I make homemade pizza every week and it’s always fun to try out a new recipe and this one looks like it needs making!

  27. Oh my goodness…we just had the BEST pizza! Here’s the recipe: http://allrecipes.com/Recipe/Goat-Cheese-Arugula-Pizza—No-Red-Sauce/Detail.aspx

    We used spinach instead of arugula…it was still delish! And we bought the pizza crust, which I suppose defeats the purpose. But I’m sure it would be even more amazing with your homemade crust. :)

  28. Oh. My. Gosh. I will never make another pizza dough again. This rocked my world. Thank you for this!

  29. Victoria R. says:

    Just wanted to say thank you for the delicious dough recipe! Had it tonight and was really pleased. I did forget to turn on the broiler for the final minutes so I ended up with a softer dough than I really wanted. But it was scrumptious all the same! Just another reason to make it again.

    • Victoria R. says:

      Do you think the texture would change if I were to add some flax powder next time?

      • Probably, since flax acts as a binding agent kind of like eggs, so it might be a little tougher. But give it a try and let me know how you like it! :)

  30. Lindsay! I just made this for dinner tonight and it was delicious! And it even looked like it came from a pizzeria 😉

    My only problem is that I want it crispier since the bottom was still a bit soft. Should I bake it for 400 degrees for around 15-20 minutes? What do you think?

    Thanks! :-)

  31. one of our favorite pizzas is a roasted veggie one with squash, zuchini, bell pepers, and onions. with looooooots of parmesan! paired with this crust it’s basically the most healthy thing you can eat?! am i right?!

  32. I found this recipe through a Google search, used it to make a healthy Mexican pizza tonight (roasted tomato sauce, Mexican cheese blend, and grilled spicy chicken) and everyone LOVED it! My mom especially could not stop raving over the crust, how perfect it was, and she said that this recipe was for sure a keeper! We have tried so many pizza crust recipes, both normal and whole wheat, and this is by far our favorite and our new go-to! Thanks!!

  33. this is my favorite pizza dough recipe, it’s my go to. but it’s a bit chewy, so wondering if you ever cook the dough first, then add toppings to finish it off? if so, how long would you pre-cook the crust?

  34. I let this dough rise for longer and used ricotta cheese so I don’t know if those had anything to do with it, but WOW, this was a very thick and soft crust… the best kind!!!

  35. Kristen says:

    Is it possible to make these and freeze them for later use?

  36. This is an extra late post, but here’s a yummy pizza topping combo: pizza cheese blend, pepperoni, and instead of tomato sauce, use pumpkin puree, sprinkled with curry powder or Moroccan seasoning. I make my pumpkin from scratch (don’t hate), so mine is much watery-er (?) than the canned stuff, like consistency of tomato sauce. Perhaps watering down canned pumpkin would work? Anyway, came across this from a weird pregnancy craving… would pumpkin puree taste good in lieu of Tom sauce? Answer: yes! (Even to the non-pregnant people. I promise.)

  37. Can you use all purpose wheat flour instead of white flour?

    • I would think so! I usually try doing half white half wheat when I’m first subbing flour – you don’t want to make it too tough or chewy since the wheat flour can be a bit much at times.

  38. After adjusting my husband to what pasta,I’m introducing him/us to this. It’s rising now. Excited to try your very easy version. Will follow up once baked and enjoyed. Thanks for sharing your recipe..

  39. Shoshanah glucksman says:

    I wanted a hundred percent whole wheat so I used white whole wheat for one part of it and whole wheat pastry flour for the other part of it I’ll let you know how it turns out!

  40. I thought I should let you know that I use this recipe to make pizza for my husband and myself once a week. It always comes out great and it’s so easy!

  41. Would using all white whole wheat flour work?

Speak Your Mind


Rate this recipe: