This article may contain links from our partners. We may receive a small commission if you make a purchase through a link. Please read our disclosure and how we make money.
A HEALTHY AND DELICIOUS VEGGIE HOMEMADE WHOLE WHEAT PIZZA DOUGH YOU WON’T BE ABLE TO STOP EATING
Who said carbs for dinner? Me, me, me!
I could eat pizza every day, and I am sure there aren’t many people out there that don’t love pizza too. But a good pizza doesn’t have to be unhealthy and full of fat!
I have been trying to be good lately and I have been avoiding refined flour.
So, during the past few weeks, I have been experimenting with different types of whole wheat pizza crust. I really wanted to make a healthy homemade pizza dough that tasted as good as a normal pizza and was easy to make.
And here it is:
My whole-wheat pizza dough!
I love this pizza dough so much that I now make it at least once a week. It’s my favorite weekend dinner when we decide to stay at home to save some money on a Saturday night.
Whole wheat pizza can be harder and not as crispy outside and soft in the middle as normal pizza dough. I tried many combinations of different types of flour and finally, after many attempts (and many pizzas later…And no one in the house was sorry about that!) I found the perfect mix of ingredients.
My favorite flour to use for this whole wheat pizza dough is whole wheat white flour.
What is the Deal With Whole Wheat White Flour?
Who knew there were two types of whole wheat flour?
It was only after a few failed attempts at making a crispy yet light whole wheat pizza crust that I came across white whole wheat flour.
And now I am completely hooked!
White whole wheat flour is as nutritious as whole wheat flour but it’s easier to bake with and it tastes more like the unhealthy all-purpose flour.
It’s full of nutrient-rich germ and fiber-rich bran but because it’s not as heavy as traditional whole wheat flour, it can pretty much replace white flour in all recipes.
What is the difference between Whole Wheat Flour and White Whole Wheat Flour?
Both flours are 100% whole wheat, but the difference is in the type of wheat used.
- Whole wheat flour is made from hard red spring wheat. It contains all three layers of the wheat berries: the bran, germ, and endosperm. It has a rich and nutty flavor, and it’s quite heavy to bake with.
- White whole wheat flour is made with a different kind of wheat. It uses hard white spring wheat, which has the exact same nutritional value of whole-wheat flour. Again, all three layers are ground but because of the variety used, this flour has a milder flavor and paler color.
How To Make A Healthy Pizza Crust
After messing around with different flours, I can finally say that I am so happy with this recipe that I am not looking anywhere else for healthy homemade pizza dough!
To make this pizza dough, you just need to mix up all the ingredients in your mixer (or knead it by hand). Let it rise for a while, roll it out and add your favorite toppings. In this version, I opted for black olives, rocket, capers and fresh chili to add a bit of spiciness.
I normally bake my pizza on a pizza stone like this one.
I make sure the oven reaches the top temperature and I leave the stone in the oven. When the oven it’s super hot, I bake the pizza crust on the stone for 6-7 minutes and it becomes perfectly crispy.
Don’t worry if you don’t have a pizza stone! Your pizza will still be delicious. Just make sure you warm your baking sheet first and add the pizza dough on it when it’s hot. This will ensure a delicious crispy bottom!
Whole Wheat Pizza Dough
For the dough:
For the toppings:
- A handful of black olives
- A handful of rocket
- 1 fresh chili pepper
- 1 cup tomato sauce
- 1 fresh buffalo mozzarella sliced
- 1 teaspoon capers
- Preheat the oven to 450°F (230°C). Make sure the baking sheet or pizza stone is warming up in the oven.
- Add the dry yeast to the warm water and stir to dissolve.
- Add the flour and salt to a mixing bowl.
- Slowly add the water, the extra-virgin olive oil, and mix for 5 minutes. If your dough is a bit too wet, add a bit more flour, but make sure you don’t add too much or the pizza will be hard. After kneading, the dough should be smooth and elastic.
- Shape the dough into a ball and place in a large mixing bowl at least twice the size of the dough, coated with extra-virgin olive oil. Cover with plastic wrap and leave it to rise in a warm location for at least 45 minutes (if you can leave it longer, it won’t do it any harm).
- Turn the dough onto a floured surface, divide it into 2 balls and using a rolling pin to roll the dough into two 11 inches rounds. Don’t worry if the shape isn’t perfect, but make sure the pizza crust is thin and of consistent thickness all around.
- Make sure the oven is really hot. Remove the hot baking sheet or pizza stone and transfer the pizza dough on it.
- Top with tomato sauce, mozzarella, olives, capers, and chili or any other toppings you like.
- Put back in the oven and bake for 10-12 minutes, or until the crust is golden brown and the mozzarella is melted and cooked. If you are using a pizza stone, your pizza will cook much faster: make sure you allow only 6-8 minutes.
- Add the rocket, slice and serve warm.
1. If you don’t have a mixer, just mix all the ingredients in a large bowl and mix by hand. Mix until the dough comes together and then proceed as above.
2. A tip I use to make sure the pizza dough rises in a warm environment every time is to warm my empty microwave for 2 minutes. Then I put the bowl with the dough in the microwave with the door closed and let it rest in there.
3, Remember to make sure the pizza stone or the baking sheet is hot before you place the dough on it. This will ensure a crusty pizza base every time.
4. Add the rocket or any fresh greens only after the pizza is cooked and out of the oven.