Best 20 Healthier Alternative Whole Wheat Pizza Crust Recipes

WHOLE WHEAT PIZZA DOUGH

Steps:

• Mix all the ingredients together in a medium bowl for about 1 minute. Cover and leave at room temperature overnight.
• Mix all the biga ingredients together in a bowl until they form a ball of dough. Using wet hands, knead the dough for 2 minutes, the dough will feel very tacky. Let the dough rest for 5 minutes and then knead it again (with wet hands) for 1 minute. Place the dough in a clean bowl and cover tightly. Refrigerate overnight.
• The next day - Remove the biga from the fridge 2 hours before mixing the final dough to take off the chill.
• Place the biga on a floured surface. Pull the soaker out of its bowl and place it on top of the biga (you will stack the doughs on top of one another). Using a metal pastry scraper or knife, chop the doughs into 12 pieces. Place pieces in the bowl of a standing mixer (see below for instructions to mix by hand). Add the 7 tablespoons of whole wheat flour, salt, yeast, honey, and 2 tablespoons olive oil to the dough. Mix with the paddle attachment on slow speed for 1 minute. Switch to the dough hook and mix on medium-low speed for 2 minutes until the doughs become cohesive. Add more flour or water as needed until the dough is soft and slightly tacky.
• Place the dough pieces in a large bowl. Add the 7 tablespoons of whole wheat flour, salt, yeast, honey and 2 tablespoons olive oil to the dough. Knead with wet hands for 2 minutes until all of the ingredients are incorporated. The dough should be soft and slightly tacky.
• Dust a work surface with flour and roll the dough in the flour to coat. Knead the dough for 3-4 minutes, incorporating only as much flour as needed until the dough is soft and tacky. Let the dough rest for 5 minutes. Line a baking sheet with parchment paper and oil it with the remaining 1 tablespoon olive oil. Knead the dough again for 1 minute. Divide the dough into 4 pieces and form each piece into a tight ball. Roll the balls in the oil and cover pan loosely with plastic wrap or a clean dish cloth. Let dough rise for 1 hour.
• Preheat the oven to 500ºF and adjust rack to middle position. Place one ball of dough on a floured work surface. Using a rolling-pin, roll out to a 12-inch diameter disk. Brush with 1 tablespoon olive oil and sprinkle with salt and garlic powder. Spread ½ cup mozzarella, ½ cup fontina, ¼ cup pecorino, and ¼ cup slivered almonds over pizza. Bake for 9 minutes, until cheese is bubbly and just golden. Repeat with remaining dough.
• Toss arugula with juice from ½ a lemon, 2 tablespoons olive oil, and a sprinkling of sea salt. (Taste and season with more salt or lemon juice if needed) Place salad on top of each pizza, cut and serve.

WHOLE WHEAT PIZZA CRUST

Steps:

• Dissolve the sugar in the warm water and add the powdered yeast. Stir gently until the yeast is dissolved, about 1 minute. Let stand until the yeast foams slightly, which should take about 5 minutes, to insure that the yeast is effective.
• Mix together the white and whole wheat flours in a bowl. Stir in the salt.
• Combine 3 cups of the flour and salt in a large bowl. Pour the yeast mixture and oil into this bowl and stir together well. Remove the dough from the bowl and place it on a counter or large bowl.
• Begin kneading the mixture, gradually adding enough of the remaining 1/4 cup flour so that the dough is no longer sticky. Continue kneading until the dough is smooth and elastic, probably another 10-15 minutes by hand. Shape dough into a ball and put in an oiled bowl, turning the dough to coat it with the oil.
• Cover the bowl with a tea towel and place it in a draft free spot to rise. Let the dough rise until it is doubled in bulk, about 45 minutes to 1-1/2 hours, depending on the yeast and the temperature in the room.
• Punch down the dough and shape into 1 or 2 pieces. Shape the dough either by hand or with a rolling pin, stretching out as necessary to achieve a thin dough.

AMAZING WHOLE WHEAT PIZZA CRUST

Steps:

• In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
• Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
• When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
• Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
• Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

PIZZA RECIPE USING WHOLE WHEAT FLOUR

Steps:

• Take whole wheat flour, salt, olive oil and honey in a food processor with dough attachment. You can use stand mixer to knead the dough or do it by hand.
• NOTE: if using instant yeast then add directly into the dough. If using active dry yeast then dissolve in warm water and rest for 10-15 minutes. Once it gets frothy, use this water to knead the dough.
• Pulse it till everything is combined.
• Add water. Start will less amount of water and gradually add more water as needed.
• Run the food processor till you get nice smooth dough.
• Take a big bowl and grease it with oil all around.
• Take smooth dough ball and put inside the bowl. Brush the surface of the dough with oil.
• Cover the bowl with plastic wrap and let it rise in dark, warm place for 1 ½ to 2 hours.
• While the dough is resting, make the pizza sauce.
• Also prepare the veggies for toppings.
• Also grate the cheese and keep it ready.
• Preheat the oven to 450 degrees F or 230 degrees C for at least 15 minutes.
• Line a baking dish with aluminium foil and keep it aside.
• After the resting time, the whole wheat pizza dough will get more than doubled in size.
• Punch it down and divide into three equal portions.
• Now roll into 6 inch diameter circle, the thickness of the crust is medium. Brush the surface generously with olive oil.
• Now place the rolled pizza, oiled side down on prepared tray.
• Again brush the other surface with oil.
• Bake into preheated oven for 7-8 minutes. Remove from the oven.
• Spread around 3-4 tablespoons of pizza sauce on top.
• Sprinkle the topping evenly.
• Also spread the cheese.
• Again bake into the oven for 6-7 minutes.
• Transfer it to a rack, slice and serve.

WHOLE WHEAT PIZZA CRUST

Steps:

• 1. In a large bowl, dissolve sugar in warm water. Add yeast, dissolve and let stand 10 minutes until it proofs and is foamy. Add olive oil and salt to yeast mixture. Then add whole wheat flour and 1 cup all-purpose flour until dough begins to come together. Put dough onto surface dusted with all-purpose flour. Knead until flour has been absorbed and ball of dough is smooth - about 8 - 10 minutes. Coat a bowl with EVOO and add ball of dough and coat surface of dough with the oil. Cover top of bowl with a kitchen towel and place in oven with the light on to rise for about an hour. It should be doubled in size. When dough has risen, turn dough onto lightly floured surface and divide into 2 pieces for thin crust or leave it whole for a thick crust. Form into a tight ball and let rise about 45 minutes. Preheat oven to 425°. Roll dough with a rolling pin and pull dough with it shaped over your fist to desired size of pizza pan. Place on well oiled or sprayed pan. Top with your favorite toppings. Bake until bubbly. Picture shown is a BBQ Chicken Pizza and a deep dish Turkey Pepperoni Pizza.

VEGAN WHOLE WHEAT PIZZA DOUGH

Steps:

• Add ingredients in the order listed, making a well for the yeast in the top of the flour.
• Set machine to "pizza dough" and walk away!
• Split finished pizza dough ball in two.
• Mix yeast with (warm) water in a large bowl.
• Add olive oil, 2.5 cups of whole wheat flour, gluten flour and salt to bowl.
• Mix it by hand until it starts to clump together.
• Put the remaining 1/2 cup of flour on a clean, flat surface, place the dough on top and knead by hand for at least 8-10 minutes until all the extra flour has been incorporated and the dough becomes smooth.
• Put it into an oiled bowl (covered) in a warm place for about an hour to rise.
• Punch it down, split it in half, and let rise again (uncovered) for about 45 minutes.
• Roll out your pizza dough to fit your pizza tray, and top with desired toppings (or leave it plain).
• Cook in a hot (200°C/392°F) oven for 15 to 25 minutes until ready.

THE BEST WHOLE WHEAT PIZZA DOUGH

Steps:

• Place the water in a small bowl or liquid measuring cup, and whisk in the yeast and sugar. Let the mixture sit for about 5 minutes, until it becomes frothy and smells yeasty.
• Stir the olive oil, maple syrup, and salt into the yeast mixture.
• Stir 1 1/2 cups of bread flour and 1 1/2 cups of whole wheat pastry flour together in a large mixing bowl.
• Pour the yeast mixture into the flour mixture and stir to form a soft dough.
• Transfer the dough to a well-floured work surface.
• Knead the dough for about 5 minutes, until it's smooth and elastic, working up to an additional cup of flour into it as you knead*.
• Rub the inside of a large mixing bowl with olive oil and place the dough into the bowl. Cover it with a damp tea towel.
• Place the bowl in a warm location in your kitchen and allow it to rise until doubled in size. This usually takes between 1 and 2 hours depending on the temperature.
• Cut the dough in half. Each half can be used to make one medium pizza crust.

THE BEST WHOLE WHEAT THIN PIZZA CRUST

Steps:

• Heat oven to 450°F.

WHOLE WHEAT PIZZA DOUGH

Steps:

• In a large mixing bowl, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and the mixture starts to foam. This tells you that the yeast is alive and kicking.
• In the bowl of a stand mixer, fitted with a dough hook, pour in salt and all of the whole wheat flour and mix.
• Pour in olive oil and yeast mixture until well incorporated with the whole wheat flour.
• Once that flour is incorporated, start adding bread flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn't stick to your hands.
• Once you reach this stage, knead on low for 6 minutes. The dough should be smooth and easy to work with. And the bowl should be mostly clean!*
• Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours or until doubled in size.
• Once the pizza dough has risen, you can use it as desired.**

WHOLE WHEAT PIZZA CRUST

Steps:

• Preheat oven to 400 degrees.
• In medium bowl, dissolve yeast in water and let sit until foamy. Add flour; mix until well combined. Stir in salt. Cover bowl with plastic wrap and let rise in warm place 45 minutes.
• Lightly coat 12 inch pizza pan with nonstick cooking spray. Scrape dough out of bowl and onto prepared pan. With floured hands, press dough into circles to edges of pan.
• Bake 15 minutes or until edges are brown and crisp. Top as desired.

HOMEMADE WHOLE WHEAT PIZZA CRUST RECIPE

Steps:

• In a large mixing bowl or the bowl of a stand mixer fitted with a hook attachment, combine the sugar, yeast, and warm water. Stir it around and let sit for 5 minutes or until the yeast is foamy and dissolved. *
• Add the olive oil, honey, and salt. Mix by hand with a whisk or with the dough hook on low speed for 30 seconds.
• Add 3 cups of whole wheat flour and mix with the dough hook on low speed or with a large rubber spatula until dough starts to come together.
• Once mixed, knead for 5 minutes by hand on a lightly floured surface or with a dough hook on low-medium speed. After kneading, the dough should be smooth and elastic.
• Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides.
• Cover tightly with plastic wrap and allow to rise in a warm environment of 75 to 80 degrees F for about 1 to 2 hours.
• Punch the dough down to release the air. It will deflate.
• Cut the dough into two. Roll each half into a ball and let rest in two separate bowls lightly covered with plastic wrap or aluminum foil for at least 20 minutes.
• Preheat oven to 475 degrees F. Allow to heat for at least 30 full minutes.
• Grease and dust 2 baking sheets or pizza pans with nonstick spray or with olive oil. Sprinkle with cornmeal or flour.
• After 20 minutes, flatten each ball of dough one at a time on a lightly floured surface or directly onto the cornmeal lined pizza pan or baking sheet.
• Flatten into a 12-inch round circle, flattening and stretching the dough. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal.
• Lift the edge of the dough up to create a lip around the edges. Transfer dough to the pizza pan, baking sheet, or pizza stone. Top with favorite toppings.
• Bake for 15 minutes or until the crust is lightly browned.
• Slice hot pizza and serve immediately. Enjoy!

EASY WHOLE WHEAT PIZZA DOUGH

Steps:

• Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven.
• Whisk water, oil, honey and yeast in a liquid measuring cup or small bowl. Allow yeast to proof for 5 minutes. It should puff up some by then.
• Pulse flour, Parmesan, and salt in food processor until combined. While running the food processor, slowly pour in the water mixture and process until a shaggy ball forms, about 1 minute.
• Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together. Halve the dough.
• On a floured surface, use a rolling pin to roll dough into two rounds about 11 inches in diameter. For best results, roll the dough out about as thin as reasonably possible. Aim for even thickness rather than a perfectly round shape.
• Carefully lift and transfer one of the rounds onto a baking sheet lined with parchment paper. Brush the outer 1-inch of the dough with a light coating of olive oil. Add half of the pizza sauce or crushed tomatoes (crush the tomatoes over the sink to get out as much liquid as possible). Sprinkle with half of the cheese and any other toppings you'd like to add.
• Bake on the top rack until the crust and cheese are lightly golden, about 10 minutes for cheese pizza and 12 minutes for pizza with additional toppings. Repeat with the remaining dough, then slice and serve. Leftover pizza will keep well in the refrigerator for about 4 days.

WHOLE WHEAT PIZZA DOUGH

Steps:

• 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 PIZZA CRUST

Steps:

• Add ingredients to bread machine pan in order recommended by your manufacturer. Use dough setting.
• In a small bowl or cup mix the water, olive oil and yeast; let it rest for 5 minutes.
• In a large bowl, mix together the flour, salt, and spices and make a well in the middle. Pour the yeast liquid into the middle of your dry ingredients and mix well until you have a dough ball.
• Transfer the dough onto a floured surface and knead for 5 minutes. Place the dough ball in a floured bowl. Cover with a damp cloth and leave in a warm place for around an hour so it can rise (it should double in size).
• Remove the dough and knead again for 5 minutes - you may need additional flour. Divide the dough into 4 pieces, and either wrap them all in plastic wrap and freezer bags and put in the freezer. Or use right away.

EASY WHOLE-WHEAT VEGAN PIZZA DOUGH (OIL-FREE)

Steps:

• In a large mixing bowl, add all of the dry ingredients and stir to combine.
• Mix the non-dairy milk, warm water, and yeast together.
• Pour the yeast mixture into the dry ingredients and mix as thoroughly as possible with a wooden spoon. Use your hands to finish combining all of the ingredients and then work into a ball.
• Cover the mixing bowl with a clean dish towel and let the bowl sit on the counter at room temperature for 2 hours. The dough should double in size.
• Preheat your oven to 430˚F.
• Divide the dough into two equal pieces.
• Place one portion of the dough onto a piece of parchment paper, lightly dust the pizza dough with flour, and press the dough out with your hands into a 10-inch circle. You could also use a rolling pin to roll the dough out as well. If it's a bit sticky sprinkle with more flour.
• Leave the dough on the parchment paper and transfer it to a pizza pan. Then use a fork to poke holes in the dough.
• Top with oil-free pizza sauce and your favorite veggies then bake for 15-20 minutes until the crust is golden.
• Repeat the process with the other portion of dough.

HOMEMADE WHOLE WHEAT PIZZA CRUST

Steps:

• Dissolve yeast in warm water. Let rest for 1-2 minutes. Add sugar, salt and olive oil and stir. Slowly incorporate flour. (I like to add 2 1/2 cups first, then stir, then add in the rest as needed. 3 cups seems to be my sweet spot.) Stir until a soft dough forms. Lightly knead 6 times. Place covered in a warm place for 1 hour to rise. Spread on greased pizza stone and bake at 425 for 10 minutes. Remove from oven and add pizza sauce and toppings. Bake for another 10 minutes. Serve warm!

WHOLE WHEAT PIZZA DOUGH RECIPE

Steps:

• Add the warm water to the bowl of a stand mixer with the dough attachment, then sprinkle the yeast on top of the water.
• Give the yeast a quick stir to mix it in with the water.
• Let it sit for 5 to 10 minutes until the yeast is foamy.
• Turn the mixer onto low speed, then gradually add the flour, honey, olive oil and salt.
• Increase speed to medium-low, then continue mixing the dough for 5 minutes.
• Remove the dough from the mixing bowl, then use hands to shape it into a ball.
• Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back in the bowl. Cover it with a damp towel.
• Place in a warm location, then let it rise for 30 to 45 minutes until the dough has nearly doubled in size.
• Preheat the oven to 450 degrees F.
• Turn the dough onto a floured surface, then roll the dough into a 12 to 14-inch round for a thick-crusted pizza.
• Sprinkle a baking sheet or pizza stone evenly with the cornmeal, then place the dough on the baking sheet.
• Top the dough with desired sauce and toppings, then brush the crust with an extra few teaspoons of olive oil or butter.
• Bake for 16 to 18 minutes, or until the crust is golden brown and the toppings are melted and cooked.
• Serve warm, and enjoy!

WHOLE WHEAT PIZZA DOUGH RECIPE | WHEAT PIZZA BASE

Steps:

• In a mixing bowl add flour, yeast, honey, salt and mix well.
• Pour in warm water and make into a soft dough.
• Tip the dough out of the bowl and knead it for 5 mins..
• Now put this in a well oiled bowl and drizzle some olive oil on top too.
• Cover with plastic wrap and let it rise for 1 hour.
• Knock out the dough and knead for a minute.
• Now shape into pizza, pour your favorite sauce and top it with your favorite toppings and bake it..
• Serve hot.

WHOLE WHEAT PIZZA DOUGH

Steps:

• Preheat oven to 425 F.
• Mix together dry ingredients. Slowly add water until dough is a nice texture. Knead dough if you wish. Add a tbsp of vegetable oil to kneading process to make easier.
• Set aside to rest/rise while preparing other toppings and sauce.
• Roll out dough onto greased pizza or cookie sheet (it will be more like a kneading process, work dough to the corners of the cookie sheet).
• Top with sauce, cheese and favorite toppings. Bake for 15-20 minutes. Watch carefully to be sure pizza doesn't burn. Cool for a few minutes.

HEALTHIER ALTERNATIVE WHOLE WHEAT PIZZA CRUST

Steps:

• Mix the first 5 dry ingredients in a bowl. Add the wet ingredients and mix well until dough leaves the side of the bowl, I usually do this with a serving spoon and then a use my hands.
• Knead dough on a floured surface for about 5 minutes or until smooth with some elasticity.
• You may use it immediately by rolling it out on a 12in. pizza pan or place in a bowl and cover with a towel and let stand, if you do this punch down before rolling onto a 12in. pizza pan.
• Put on your desired toppings and bake at 425 for about 20-23 minutes.