The Ultimate Healthy Homemade Pizza Crust
Say goodbye to takeout and hello to the most incredible homemade pizza night! This isn’t just any pizza dough; it’s a wholesome, hearty foundation for all your favorite toppings. Packed with the goodness of whole wheat flour, cornmeal, and flaxseed, this crust bakes up with a satisfying chew and a wonderfully rustic flavor. It’s surprisingly simple to make and will elevate your pizza game to a whole new level. Get ready to impress everyone, including yourself!
PREP: 20 minutes
RISE: 2 1/2 hours
MAKES: 2 crusts (8 servings)
Ingredients
• 1 1/4 to 1 1/2 cups / 150g to 180g bread flour or all-purpose flour, plus more for dusting
• 3/4 cup / 90g whole wheat flour
• 1/4 cup / 40g yellow cornmeal
• 1/4 cup / 35g flaxseed meal
• 1 teaspoon / 5g active dry yeast
• 1 teaspoon / 6g kosher salt
• 1 cup / 240 ml warm water, 105°F to 115°F or 40°C to 46°C
• Olive oil, for greasing the bowl
Instructions
1. In a large bowl, whisk together 1 cup (120g) of the bread flour, the whole wheat flour, cornmeal, flaxseed meal, yeast, and salt.2. Pour in the warm water and stir with a wooden spoon until a shaggy dough begins to form.3. Turn the dough out onto a lightly floured surface. Knead for 3 to 5 minutes, gradually adding the remaining 1/4 to 1/2 cup of bread flour until the dough is moderately soft, smooth, and elastic.4. Shape the dough into a ball and place it in a lightly greased bowl, turning it over once to coat the entire surface with oil.5. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 2 1/2 to 3 hours, or until it has doubled in size.6. Gently punch the dough down to release the air. Turn it out onto a lightly floured surface and divide it in half.7. Cover the two dough halves and let them rest for 10 minutes before shaping and adding your favorite toppings.
Nutritional Information
• PER SERVING: 144 calories, 2 g total fat (0 g saturated fat), 0 mg cholesterol, 245 mg sodium, 27 g carbohydrates, 3 g fiber, 5 g protein.
Pro Tips
• for Perfect Pizza Dough
• Use a thermometer to ensure your water is between 105°F and 115°F (40°C to 46°C). Too hot and it will kill the yeast; too cold and it won’t activate.
• Add the final portion of bread flour gradually while kneading. The dough should be soft and slightly tacky, not dry and stiff.
• For the perfect rise, place the covered bowl in a turned-off oven with only the oven light on. The gentle warmth creates an ideal proofing environment.
• This dough can be made ahead! After the first rise, punch it down, wrap it tightly, and refrigerate for up to 3 days. Let it rest at room temperature for 30 minutes before using.
FAQ
Q: Is this healthy pizza crust recipe vegan
A: Yes, this pizza crust is naturally vegan as it contains no eggs or dairy. The ingredients are all plant-based, making it a perfect foundation for a fully vegetarian or vegan pizza.
Q: Can I make this whole wheat pizza dough in advance
A: Absolutely. After the dough has completed its first rise, you can punch it down, wrap it tightly, and store it in the refrigerator for up to 3 days. Just let it rest at room temperature for 30 minutes before shaping.
Q: How can I add more protein to my vegetarian pizza
A: This crust already provides 5g of protein per serving from the whole wheat and flaxseed. To increase the protein further, consider adding plant-based toppings like roasted chickpeas, lentils, crumbled firm tofu, or a sprinkle of nutritional yeast along with your favorite veggies.
Q: Can I use a different type of flour
A: This recipe is designed for the blend of bread flour, whole wheat, and cornmeal to create its specific texture and flavor. While you could use all-purpose flour instead of bread flour, substituting the whole wheat flour may alter the crust’s hearty, rustic quality and fiber content.





