This whole wheat pizza dough recipe is healthy, easy, delicious and made with only 7 ingredients! Whole wheat pizza crust is crispy on the outside and chewy on the inside, making it the perfect healthy alternative for pizza nights!
In the bowl of a standing mixer fitted with the dough hook, combine water yeast and honey. Let sit until foamy (about 5-10 minutes). Or in a large mixing bowl (if you will mix/knead by hand).
Once it is foamy add olive oil, flours and sea salt use the dough hook to knead and mix the ingredients together until a smooth and slightly tacky ball forms. Or mix by hand until a ball forms, then turn it onto a floured surface and knead by hand.
If the dough is too sticky, add up to 2 TBS more all-purpose flour (1 TBS at a time), until it reaches the proper consistency.
Form the dough into a ball.
Lightly grease a large bowl and place the dough into the bowl. Cover with a damp tea towel and let rise until doubled in size (about 60 minutes).
Towards the end of the rise, preheat the oven to 450 degrees F and place a pizza stone in the oven to heat up.
After it has risen, punch the dough down and form it into a disc.
Roll the dough out to the shape and size you want (we make a 14” round pizza). If transferring it to a pizza stone, roll it out on a piece of parchment paper. If baking it on a pizza pan, put the rolled-out dough onto the pan.
Top with pizza sauce, cheese and toppings.
Bake in the preheated oven for about 15 minutes, or until the bottom of the crust is lightly golden-brown and the cheese is melted.
Remove from oven and let cool for 10 minutes.
Cut, serve and enjoy.
Whole Wheat Flour/All-purpose flour. I find the 1:1 ratio yields the best texture. You can use only one or the other, but if you use all whole wheat flour I recommend using white whole wheat flour or whole wheat pastry flour for a lighter texture (it will be denser if you use only whole wheat flour).
Olive Oil. Any neutral oil works well in this recipe, I'd recommend canola or avocado oils as the best substitutes if needed.
Honey. Granulated sugar can be used in place of honey, or maple syrup.
Active dry yeast. Instant yeast can be used in place of active dry yeast, you will just have a shorter rise time.
How to freeze pizza dough
In a dough ball. You can freeze this whole wheat pizza dough after kneading before rising. Simply form it into a ball, lightly grease the inside of a freezer-friendly plastic bag, put the dough inside, squeeze out the air and freeze for up to 3 months. Let dough thaw overnight in the refrigerator, then let it rise at room temperature and follow the recipe.
Rolled out crusts. To freeze crusts, simply follow the recipe, roll out the dough and transfer to a large round baking sheet. Tightly wrap the whole wheat pizza crust with plastic wrap and then aluminum foil and freeze for up to 3 months. To use, let thaw in the refrigerator overnight or at room temperature. Top with sauce and toppings and bake according to the recipe instructions.
Unbaked pizza. After the second rise, roll out the dough, place it on a round pizza pan, add sauce and toppings. Tightly wrap the whole wheat pizza with plastic wrap and then aluminum foil and freeze for up to 3 months. To bake from frozen, preheat oven 450 degrees F, bake on the lower rack for 12-15 minutes.