Simple whole wheat pizza dough asks for fifteen minutes of hands-on time and six pantry ingredients, and the water temperature is the one place to be precise — around 115°F (46°C) wakes the yeast without scalding it. The rest is rising and waiting. Friday pizza night costs almost nothing this way.
Who says pizza night can’t be healthy? This incredibly simple whole wheat pizza dough recipe proves that delicious and nutritious can go hand-in-hand. Made with clean, wholesome ingredients, it’s the perfect foundation for all your favorite vegetarian toppings. Plus, there’s nothing more satisfying than kneading your own dough—consider it a little kitchen therapy!
Ingredients
• 1 cup / 240 ml warm water, about 115°F / 46°C
• ½ tsp / 2.5 ml (0.1 fl oz) Sucanat or other unrefined sugar
• 1 packet 0.75 oz / 21 g active dry yeast
• 2¼ cups / 540 ml (18.3 fl oz) whole wheat flour, plus more for dusting
• ½ tsp / 2.5 ml (0.1 fl oz) sea salt
• 2 tsp / 10 ml extra virgin olive oil
• Cooking spray, for the bowl
Instructions
1. Activate the Yeast: In a small bowl, stir together the warm water, Sucanat, and yeast. Let it sit for about 10 minutes until it becomes foamy. If it doesn’t foam, your yeast is no longer active and you’ll need to start over.
2. Mix the Dry : In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the whole wheat flour and sea salt.
3. Combine and Mix: Pour the foamy yeast mixture and the olive oil into the flour mixture. Mix on medium speed with the dough hook for 1 minute, or by hand with a wooden spoon for 1-2 minutes, until a shaggy dough forms.
4. Knead the Dough: Transfer the dough to a lightly floured surface and knead by hand for about 2 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
5. Let it Rise: Lightly coat a large bowl with cooking spray. Place the dough in the bowl, cover it loosely with plastic wrap, and set it in a warm spot for 20-30 minutes, or until it has doubled in size.
6. Punch and Use: Gently punch the dough down to release the air. It is now ready to be rolled out for your favorite pizza! Alternatively, you can wrap it in plastic wrap and refrigerate for up to three days.
Nutritional Information
• Serving Size: 1 oz (28.4 g) or 1/24 of recipe
• Calories: 45
• Protein: 2 g
• Carbs: 9 g
• Total Fat: 1 g
• Fiber: 2 g
• Sodium: 22 mg
• Cholesterol: 0 mg
Pro Tips
• For a crispier crust, preheat your pizza stone or steel in the oven for at least 45 minutes at the highest temperature before baking.
• Add 1-2 teaspoons (10 ml / 0.3 fl oz) of dried herbs like oregano, basil, or a pinch of garlic powder to the flour mixture for an extra layer of flavor.
• This dough freezes beautifully! After punching it down, wrap it tightly in plastic wrap, place it in a freezer-safe bag, and freeze for up to 3 months. Thaw in the refrigerator overnight before using.
• Don’t have a thermometer? The water should feel very warm to the touch, but not hot enough to be uncomfortable.
FAQ
Q: Is this whole wheat pizza dough recipe vegan
A: Yes, this recipe is 100% vegan. It is made entirely with plant-based ingredients like whole wheat flour, water, yeast, unrefined sugar, and olive oil, containing no dairy, eggs, or other animal products.
Q: How can I add more protein to this vegetarian pizza dough
A: To boost the protein content, you can add 1-2 tablespoons (30 ml / 1 fl oz) of nutritional yeast to the dry ingredients for a cheesy flavor, or focus on high-protein vegetarian toppings like roasted chickpeas, crumbled tofu, lentils, or plant-based cheese.
Q: Can I use a different flour for this vegetarian pizza dough
A: While this recipe is optimized for the nutty flavor and fiber of whole wheat, you can substitute half of the whole wheat flour with bread flour or all-purpose flour for a lighter, chewier crust. For a gluten-free version, a dedicated 1-to-1 gluten-free flour blend would be required, which may alter the texture.
Q: How do I store this homemade vegetarian pizza dough for later
A: This dough is perfect for meal prep. For short-term storage, wrap it tightly in plastic wrap and refrigerate for up to three days. For long-term storage, wrap the dough ball in plastic wrap, place it in a freezer-safe bag, and freeze for up to 3 months. Thaw it in the refrigerator overnight before using.
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Simple Whole Wheat Pizza Dough
Ingredients
Method
- Activate the Yeast: In a small bowl, stir together the warm water, Sucanat, and yeast.
- Let it sit for about 10 minutes until it becomes foamy. If it doesn't foam, your yeast is no longer active and you'll need to start over.
- Mix the Dry : In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the whole wheat flour and sea salt.
- Combine and Mix: Pour the foamy yeast mixture and the olive oil into the flour mixture.
- Mix on medium speed with the dough hook for 1 minute, or by hand with a wooden spoon for 1-2 minutes, until a shaggy dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead by hand for about 2 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Let it Rise: Lightly coat a large bowl with cooking spray.
- Place the dough in the bowl, cover it loosely with plastic wrap, and set it in a warm spot for 20-30 minutes, or until it has doubled in size.
- Punch and Use: Gently punch the dough down to release the air. It is now ready to be rolled out for your favorite pizza! Alternatively, you can wrap it in plastic wrap and refrigerate for up to three days.
- Add 1-2 teaspoons (10 ml / 0.3 fl oz) of dried herbs like oregano, basil, or a pinch of garlic powder to the flour mixture for an extra layer of flavor.
- Don't have a thermometer? The water should feel very warm to the touch, but not hot enough to be uncomfortable.
