Whole Wheat Pizza Dough

PREP: 30-40 minutes | COOK: depends on use | YIELD: 1½ lbs raw dough

Whoever said pizza isn’t healthy couldn’t be more wrong, especially when you’re making this Clean and easy-to-make version. Best of all, you can take out any frustrations you may have on the dough when you punch it. Food and therapy all in one not bad!

1 cup (240 ml) warm water, about 115°F (46°C)

½ tsp (2.5 ml) Sucanat or other unrefined sugar

1 x ¾-oz (21 g) packet active dry yeast

2¼ cups (540 ml) whole wheat flour, plus more for kneading and dusting

½ tsp (2.5 ml) sea salt

2 tsp (10 ml) extra virgin olive oil

Eat-Clean Cooking Spray (see above)

In a small bowl, stir together water, Sucanat and yeast, and let sit for about 10 minutes until foamy. If mixture doesn’t foam, the yeast is no longer active, and you will need to start over with new yeast.

In the bowl of a mixer fitted with a dough hook, or in a large mixing bowl, combine flour and salt. Add yeast mixture and olive oil, and mix wet ingredients into dry ingredients using dough attachment on medium speed for about 1 minute. If mixing by hand, use a wooden spoon and mix 1 to 2 minutes until thoroughly combined.

Transfer dough to a floured surface and knead by hand for about 2 minutes. If dough is sticky, add a little more flour. Mist a large bowl with Eat-Clean Cooking Spray, add dough, and loosely cover with plastic wrap. Place dough in a warm area of your house and let rise 20 to 30 minutes until doubled in size. Punch dough down and it’s ready to use, or wrap it in plastic wrap and refrigerate for up to three days.


Calories: 45 | Calories from Fat: 6 | Protein: 2 g | Carbs: 9 g | Total Fat: 1 g | Saturated Fat: 0.1 g | Trans Fat: 0 g | Fiber: 2 g | Sodium: 22 mg | Cholesterol: 0 mg