How about pizza tonight? Homemade pizza nights should be fun and easy, and that’s where this pizza dough recipe comes into play. It’s ready in 15 minutes, start to finish. That’s a lot faster than delivery!
This quick whole wheat pizza dough recipe yields a crust of medium thickness. It’s crisp across the bottom and a little chewy in the middle. It has a lovely, yeasty flavor with just a hint of whole wheat. I love this dough so much that I shared it in my cookbook, Love Real Food.
This dough doesn’t have the elusive, stretchy, chewy, sourdough texture that I crave in authentic brick oven pizza. This homemade dough is fantastic, though. A few reasons to love this recipe:
Healthy Pizza Recipes
I searched to the ends of the internet to find a simple, foolproof, quick whole wheat pizza dough recipe. I went through a couple of bags of flour in the process and made quite a mess.
First, Jim Lahey’s no-knead dough failed me at least three times. I think it was because I was making it with whole wheat pastry flour. Lesson learned: Whole wheat pastry flour and yeast don’t get along.
Finally, I turned to one of my favorite bloggers and sweetest friends, Melissa of The Fauxmartha. She posted an adaptation of Cook’s Country’s quick grilled pizza dough. My version is a combination of the two and is made with 100 percent whole wheat flour.
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It’s important to use rapid-rise or instant yeast here because, as the names suggest, this kind of yeast gets to work very quickly. Once combined with the warm water, honey and olive oil, this yeast is ready to go in just five minutes.
Parmesan is simply a flavor enhancer. Whole Foods 365 and BelGioioso brands offer vegetarian Parmesan cheese. Alternatives include cheddar or part-skim mozzarella.
I’ve received quite a few questions about this dough recipe over the years. In short, this dough is best made as directed and used right away!
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Can I use regular active yeast? Can I leave out the yeast altogether? I don’t recommend it. This recipe is really designed for instant/rapid rise yeast. With regular active yeast, or without yeast altogether, the crust is more crisp and cracker-like with fewer air bubbles. Basically, it’s just not as good.
Can I omit the honey/sugar? I don’t recommend it. The sugar feeds the yeast and without it, the crust will not taste as pleasantly yeasty. The finished result won’t be as tender, and it will have fewer small air pockets.
Can I omit the Parmesan? Yes, you can. The Parmesan is just for flavor. Or you could substitute another firm cheese in its place, such as cheddar or part-skim mozzarella.
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Can I make this dough ahead of time? Technically yes, you can refrigerate and bake it within a few days (wrap the dough balls in lightly oiled plastic wrap). However, this dough is designed to be easy and quick. It’s ready in under 15 minutes and truly tastes best when it’s baked right away.
Can I freeze this dough? Yes, but it’s best when it’s used right away (see above). Wrap the dough balls in lightly oiled plastic wrap and placed them in freezer bags. Defrost the dough in the fridge overnight or at room temperature for a couple of hours.
Can I grill this dough? Yes! See recipe notes. This pizza dough also turns out great when baked in an Ooni pizza oven.
Refining Organic Healthy Pizza With Oregano Herbs Stock Image
Can I use this dough to make a calzone or stuffed bread (like garbage bread)? Yes, I’ve successfully made a calzone. Before baking brush the top lightly with olive oil and cut a couple of small slits in the top to allow steam to escape. Bake for about 10 minutes at 500 degrees Fahrenheit.
What if I don’t have a food processor? No problem! Check the recipe notes for instructions on how to make this dough by hand. I imagine you could use a KitchenAid stand mixer as an alternative to the food processor.
How much does this dough weigh? This dough weighs a bit over 1 pound and yields two 11-inch pizzas. I’ve used this recipe successfully in recipes that calls for 1 pound of pizza dough—just remember that you’ll be making two smaller pizzas instead of one large.
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Whip up this 100% whole wheat pizza dough recipe in your food processor. It hardly needs kneading or rising time. You can make this pizza in less than the amount of time it would take for pizza delivery. Dinner is ready! Yields two medium (11″ diameter) pizzas.
Troubleshooting: In the unlikely event that the dough clings to your fingers and doesn’t hold its shape, add more flour, just 1 tablespoon at a time. Process briefly to blend again (or stir again, if making by hand).
Flour options: All-purpose flour will work well here, too (same amount). Do not use whole wheat pastry flour. I have not tried this recipe with any gluten-free flour blends; I’m not sure it will work with those.
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Cheese options: The Parmesan is in this recipe for flavor. Whole Foods 365 and BelGioioso brands offer vegetarian Parmesan cheese. You can substitute mozzarella or cheddar if you’re out. The recipe will even work without cheese.
Pizza stone option: This crust turns out especially great if you bake it on a hot pizza stone or pizza steel (I have this one/affiliate link) instead of a baking sheet. I have always had good luck sliding the pizza with the parchment paper underneath onto the baking stone. The pizza will bake much faster on a hot surface, so keep an eye on it and reduce the cooking time accordingly.
Grill option: This dough works great on the grill. Lay it carefully on the grates and avoid touching for the first minute of cooking.
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Individual pizzas: Divide this dough into quarters (instead of halves) to make 4 “personal pan” pizzas, each about 6 inches in diameter. Bake about 7 to 10 minutes (or less, if using a pizza stone), until the crust and cheese are lightly golden.
No food processor? Combine the flour, Parmesan, and salt in a large bowl. Whisk to combine, then drizzle the yeast and water mixture into the bowl while stirring with a large spoon. Stir until all of the flour has been incorporated and the dough comes together, then proceed with the next step.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #.
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© Cookie and Kate 2010 - 2024. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC.Around our house we eat pizza at least once a week. And if something horrific happens midweek (say, we run out of Netflix shows), it’s pizza night on Wednesday, too. Because life is short and we love our pizza and we intend to eat it. Often.
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I’m not even that bigof a cheese fan, but pizza just wasn’t pizza if there wasn’ta thick layer of mozzarella and a little parmesan on top. Ya know?
But, the constant feelings of discomfort it would bring made itnot worth it to me. So we reassessedour weekly pizza routine and decided to start making
If not, you must. Even if you’re not vegan you’ll love it – it’s that good. You better believe I go through about 1 shaker-full every couple weeks now. It’s like gold around this house!
Spinach And Tomato White Pizza With Garlic Butter Sauce
My friend Lisa – who shared the genius 5-Minute Microwave Hummus idea with me – used this method for a pizza she maderecently and it kind of blew my mind how good it was.
I was using raw veggies before that never entirely get cooked while the crust is baking. Plus, sauteing them allows for another wave of flavor as I add a sprinkle of pizza seasoning, garlic powder and sea salt. So soft, mega flavorful and delicious.
In our 4+ years of marriage, John and I have eaten a lot of pizza together. At least 208 pizzas, if not more. So I’d like to think ofmyself as somewhat of an expert. This really is – in my opinion – the best pizza I’ve had – vegan or not! Big claims around here, but I know my stuff.
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I hope you enjoy this pie! If you make it, be sure to snap a pic and tag it # on Instagram or Twitter. Do it! I love seeing what you lovelies cook up. Cheers!
The BEST vegan pizza made with a garlic-herb crust, simple tomato sauce, TONS of sauteed veggies, and vegan parmesan cheese. Thin crust, tons of flavor, and ridiculously satisfying.
*You can sub one 6-ounce (170-g) can tomato paste in place of one 15-ounce (425-g) can tomato sauce. *Nutrition information is a rough estimate calculated with Trader Joe’s pizza crust.
Anita's Delicious Organic Pizza Dough Crust
Serving: 1 serving Calories: 518 Carbohydrates: 80 g Protein: 18.7 g Fat: 14.9 g Saturated Fat:
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