Whole Wheat Pizza Crust

For a couple years now, Friday night has been homemade pizza night at our house. After trying lots of recipes, some not so tasty, I finally found this one and we have been enjoying it for over a year now! This crust is chewy and light and has a great flavor.

I wanted a whole wheat crust that didn’t taste healthy. You know what I’m talking about, right? I wanted a nice chewy crust that didn’t suck all of the water out of your mouth or taste like sand! Combining whole wheat flour with all-purpose flour definitely helps to make the taste and texture of the crust not too “healthy”. In the directions it’s noted that you should let the dough rest for 45-60 minutes. This is when the magic happens, so don’t skimp on the resting time!

As far as toppings go, we use a variety of sauces, freshly shredded mozzarella and lots of other toppings like pepperoni, sausage, green peppers…and the list can go on. Try this recipe and come back and comment to let me know how you like it!

Whole Wheat Pizza Crust

I’ve used all white flour for this dough and up to 3/4 whole wheat flour with good results. 

Yield: This recipe makes one large pizza or two personal sized ones.


3/4 cup warm water
1/2 teaspoon active dry yeast
1 1/2 cups white whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons olive oil

  1. Dissolve yeast in warm water for 5 minutes or until it begins to foam.
  2. In the bowl of a stand mixer combine flours and salt. Then with the mixer on low speed drizzle in the olive oil.
  3. Add the yeast and water mixture to the bowl and mix on medium-low until combined. Dough should combine into a ball. If the dough is too dry, add additional teaspoon of water, if the dough is too wet, add a tablespoon or so of flour.
  4. Place dough into a bowl sprayed with non-stick spray. Place in a warm place, covered with a towel and let rest for 45 – 60 minutes.
  5. Preheat oven to 450.
  6. Spread dough onto greased pan and bake for 5-6 minutes. Top with your favorite toppings and bake for an additional 8-10 minutes or until the cheese is lightly brown and bubbly.


Adapted from this recipe.

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