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Before you go and buy some pizza crust, hear me out. Yes, there are some healthy-ish, whole wheat options for pre-made, already baked pizza crust at the grocery store. Even those healthier options, however, can have some unwanted ingredients. Usually it’s in the form of soy oil. While soy is healthy in its whole form, when it’s highly processed it becomes inflammatory, messes with your hormones, and isn’t so great for you.
But, wait, you say! What about the pre-made, unbaked dough you can buy that has decent ingredients? Those will do in a pinch, but I have yet to find a store-bought dough that tastes anywhere near as good as a homemade variety. Especially not store-bought whole wheat dough.
Even if you aren’t a bread maker, you can make pizza dough. This is an easy, no-fuss recipe. There are certainly more time-intensive ways to make pizza dough, but this is the easy, no-mixer-required way to make an everyday, homemade pizza dough. The results are a crispy-bottomed, chewy crust that is a wonderful vehicle for your favorite pizza toppings. And all you need are a few ingredients that are probably in your pantry right now.
There are a couple of things I’ve learned over the years in making homemade whole wheat pizza dough. First, using regular whole wheat flour doesn’t yield the best results. When I use regular whole wheat flour, I use 50% all-purpose flour and 50% whole wheat flour. I prefer to have a 100% whole wheat crust, however, so I use white whole wheat flour to get the best results. White wheat is a milder wheat, so I like the results it provides. Just an FYI, white whole wheat flour is still a whole grain, unrefined flour, with the same nutritional benefits as regular whole wheat flour that comes from red wheat. Whole wheat pastry flour works here, too, but not as well. It’s got less protein and gluten than white whole wheat flour, so I usually use it more for things like muffins, cakes, and pancakes, but it’ll work if that’s what you have on hand. The dough will be a little more delicate and harder to handle, so if you have white whole wheat flour, that’s the way to go. 
The second thing I’ve learned is that pizza dough with whole wheat flour needs less flour/more water than pizza dough made with regular all-purpose white flour. So don’t freak out if you are used to making homemade pizza dough with white flour and this recipe seems different. If you use the same amount of water with whole wheat flour as refined flour, you’ll end up with dry, dense pizza dough. Just trust the recipe and know that you can always add extra flour if the dough is too sticky. 
Are you ready to make some homemade whole wheat pizza dough?! Let’s do this. Don’t forget to keep reading after the recipe for some great spring pizza ideas!
Easy Homemade Whole Wheat Pizza Crust + Spring Pizza Ideas
- Total Time: 85 minutes
- Yield: 1 large crust 1x
Description
A super easy recipe for a healthier homemade pizza crust
Ingredients
2 1/4 teaspoons active dry yeast (1 packet, or 1/4 ounce)
1 cup warm water
2 cups white whole wheat flour or whole wheat pastry flour (if using whole wheat flour from red wheat, I suggest using 50% all purpose flour and 50% whole wheat flour), plus more as needed
1 1/4 teaspoon salt
1/2 teaspoon Sucunat or sugar
oil
Instructions
1. Preheat the oven (and a pizza stone if you are using one) to 450 degrees. Oil a large mixing bowl with olive oil or your oil of choice. Set aside.
2. In a separate large bowl, stir the yeast and water together until the yeast dissolves.
3. Add the flour, salt, and sugar and stir until a soft dough forms. You may add extra flour, a scant tablespoon at a time, if your dough is too wet. It will be sticky, but should still form a ball of dough.
4. With well-floured hands, lift the dough from the bowl and place it in the bowl with the oil. Turn the dough to coat it with oil, and then cover the bowl with a fresh kitchen towel (or plastic wrap).
5. Allow the dough to rise in a warm place until it is doubled in size, about 1 hour. I use my oven because it has a bread proofing setting. Alternately, you can let it rise slowly in the refrigerator, which may take 6-8 hours. This works well if you want to prepare your dough in the morning and then finish it for dinner that evening. Bring it back to room temperature before continuing with the recipe.
6. Once your dough is at least doubled in size, remove it from the bowl and place it on a well-floured surface. Form it into a ball shape. Press it down slightly, place a kitchen towel over it, and let it rest about 10 minutes or so. {Note: I often break the dough into two to make two smaller pizzas since my little ones don’t like the same pizza toppings we do. They will not eat pizza with sauce. Cheese only.}
7. Now you are ready to shape your dough. I don’t do any flipping. This is my easy recipe, remember? I press the dough firmly with my fingers and/or knuckles so it spreads out evenly. Make sure your surface has plenty of flour and add more if necessary. You can also add more flour to the dough at this point if it needs it. Just sprinkle some on it and work it in. Keep pressing the dough out with your hands until it is a medium circle. You can also lift it gently and use the back of your knuckles to stretch it out. I like this dough on the thick side, but you can press/stretch it thinner if you prefer.
8. Transfer the dough to an oiled baking sheet or a pizza peel that has been covered in corn meal. (Or, if you are like me, you use a flat cookie sheet as a makeshift pizza peel.) Add your desired toppings to your dough. (see the end of this post for spring pizza ideas!)
9. Gently slide the pizza from the peel onto your heated pizza stone, or place your baking sheet in the preheated oven. Bake until the edges are golden brown, about 10 minutes. (May be shorter if you pressed your dough very thin.) Enjoy your homemade pizza!
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: main meal
- Cuisine: Italian / American
Nutrition
- Serving Size: 1/2 a large pizza
- Calories: 406
- Sodium: 387mg
- Fat: 4g
- Carbohydrates: 84.5g
- Protein: 17g
Now that you are ready to make some homemade pizza dough, how about some ideas for great spring pizzas?! Yes? Here you go! 
10 Ideas for Spring Pizzas
Use the best of spring produce to create a unique and nutritious spring pizza! Unless noted, start with olive oil and sea salt on the crust, and then add the following combinations. Most of the vegetables will need to be cooked ahead of time as they won’t cook as quickly as the crust.
1. Asparagus,+tomato+goat cheese+mozzarella cheese (pictured above)
2. Peas+mint+basil+garlic
3. Spinach+artichoke hearts+feta cheese
4. Arugula+cooked uncured bacon pieces+gorgonzola cheese
5. Pizza sauce+roasted broccoli+cheddar cheese+mozzarella cheese
6. Watercress+beets+goat cheese
7. Leeks+fennel+gorgonzola cheese
8. Morel mushrooms+garlic+parmesan cheese
9. Green garlic+asparagus+parmesan cheese
10. Mango+bell pepper+cilantro+lime
What? No KNEADING? I think you just became my HERO!
Ain’t nobody got time for that! 😉
Homemade pizza dough really isn’t that hard! We’ve just started Friday nigh pizza night so when I made my dough last week I doubled the recipe and froze one for this week. I will have to add yours into the rotation to try + these fun spring ideas. I love the arugula, bacon and gorgonzola pizza topper idea.
Our local grocery store makes the best pizzas and that is my favorite combination they do!
Maryea!!
Ahhhhhhhhhhhhhhhhhhhhhhhhhhhh!!!! This homemade crust looks absolutely fantastic and also easy to make, which is awesome. My wife and I just made some homemade pizza the other day and tried our hands at crust-making too. I must say, nothing beats a DIY crust …. if you get it right, haha! We’ve definitely gonna give this crust recipe a try. It looks easy and fantastic and all things wicked good.
Thanks for sharing this! No wonder you are a happy mama! 🙂
Levan
MyWifeMakes.com
Thanks, Levan!