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Whole Wheat Pizza Dough

This whole wheat pizza dough is naturally sweetened with honey and is easy to make my hand or using your stand mixer! It’s soft, chewy, crispy and our favorite healthier crust recipe.

If your family loves pizza recipes as much as mine, it’s always great to have a few dough options like this one, my homemade pizza dough recipe or this no yeast pizza dough!

Whole wheat pizza with tomatoes, arugula and balsamic.
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100% Whole Wheat Pizza Dough

Your family will love this whole wheat pizza dough, it’s soft, chewy and not dense plus naturally sweetened with honey! It’s one of those healthy dinner ideas that you can enjoy without any guilt. Plus you’ll love how simple and quick this recipe is!

I usually like to roll out my whole wheat pizza dough recipe to make a thinner crust. Then I’ll add some marinara or even a little bit of olive oil and garlic, then pile on the fresh vegetables. You’ll love how simple and quick this recipe is, it’s ready within an hour!

Ingredients

Yeast rising in bowl for pizza dough.
  • Active dry yeast
  • Granulated sugar
  • Extra-virgin olive oil
  • Honey
  • Table salt or fine sea salt
  • Whole wheat flour
  • Warm water (110°F)

How to Make Whole Wheat Pizza

Scroll down for the printable recipe.

  1. Proof the yeast. Mix water, yeast and sugar in a small bowl. Cover with plastic wrap and let sit until it begins to foam, about 5 minutes.
  2. Prepare dough. Add yeast mixture, 2 Tablespoons oil, honey and salt to large bowl. Add 2 cups flour and knead with dough hook or by hands until combined. Then add 1/4 cup more flour at a time and knead until dough is smooth, soft and just a bit sticky. Then knead about 3-5 more minutes.
  3. Let dough rise. Roll into a ball and rub a little oil around the dough. Place into a bowl and cover with plastic wrap. Let rest for 20-60 minutes, or until the dough puffs up a bit.
  4. Roll out the dough. Preheat oven to 450°F and sprinkle flour on the counter. Cut dough in half and roll it out with a rolling pin (or toss) until 1/4-inch thick and 12-inches wide.
  5. Assemble your pizza. Lightly brush oil onto a pizza stone or large baking sheet and place dough on top. Spread sauce on top of dough and add your favorite toppings.
  6. Bake pizza. Bake for 15-20 minutes, or until golden brown and bubbly. Slice and enjoy!
Whole wheat pizza dough ball on flour.

Healthy Pizza Toppings

There are so many homemade pizza recipes to draw topping inspiration from and use with this crust. You can choose from any of the toppings below, or follow my favorite healthy pizza recipe if you can’t decide what to choose from. :)

Sauce

Meat and Cheese

  • Pepperoni (regular or turkey)
  • Canadian bacon
  • Shredded chicken
  • Hamburger or ground turkey
  • Mozzarella (shredded or sliced)

Veggies

  • Tomatoes
  • Basil
  • Bell peppers
  • Olives
  • Onion
  • Mushrooms
  • Pineapple
  • Jalapenos
  • Arugula
Whole wheat pizza dough rolled out.

Can you Freeze the Dough?

This recipe makes two 12-inch pizzas. You can easily bake one and freeze the other for another time.

  • To freeze: After the dough has risen, divide it in half. Then wrap one of the dough balls in saran wrap and place it in a freezer bag or container. Store in the freezer for up to 3 months.
  • To thaw: When ready to enjoy, let thaw completely. Then roll the dough out on a floured surface and bake at 450°F for 15-20 minutes, until golden brown and bubbly.

Pizza Dough Tips

  • You can also make four 6-inch pizzas. If baking smaller pizzas, check around 12 minutes.
  • The dough texture should be smooth and a little bit sticky, but not to where the dough still sticks to the bowl.
  • The dough doesn’t need to rise much, it just needs to puff up a bit. This takes anywhere from 20 to 60 minutes.
  • You can sprinkle a little bit of cornmeal on the bottom of your pan if you aren’t using a pizza stone. This helps the dough to not stick to the bottom of the pan.
Whole wheat pizza slice.

More Tasty Pizza Recipes

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whole wheat pizza slice

Whole Wheat Pizza Dough

5 from 12 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This whole wheat pizza dough is naturally sweetened with honey and is easy to make my hand or using your stand mixer! It's soft, chewy, crispy and our favorite healthier crust recipe.
Prep Time: 20 minutes
Cook Time: 15 minutes
Let Rise: 20 minutes
Total Time: 55 minutes
Servings: 12 (Makes two 12-inch pizzas)

Video

Ingredients 

  • 1 cup warm water (110°F)
  • 1 Tablespoon active dry yeast
  • 1 Tablespoon granulated sugar
  • 3 Tablespoons extra-virgin olive oil , divided
  • 1 ½ Tablespoon honey
  • 1 ½ teaspoons table or fine sea salt
  • 2 ½ – 3 cups whole wheat flour , plus more for the counter

Optional toppings: Marinara sauce, Shredded or sliced mozzarella, sliced tomatoes, fresh basil, pepperoni, sliced bell peppers, olives, sliced onion, mushrooms, Canadian bacon, pineapple, jalapenos

    Instructions

    • Mix the water, yeast and sugar in a small bowl. Cover with plastic wrap and let sit for 5 minutes, or until it starts to foam.
    • Place the yeast mixture, 2 Tablespoons oil, honey, and salt in a large bowl. Add 2 cups of flour and knead with a dough hook or by hands until combined. Add 1/4 cup more flour at a time and knead until the dough is smooth, soft, and just a little bit sticky. Then knead for about 3 to 5 more minutes. 
    • Roll into a ball and rub a little oil around the dough. Place into a bowl and cover with plastic wrap. Let rest for 20 to 60 minutes, or until the dough puffs up a bit.
    • Preheat the oven to 450°F. Place flour on the counter. Cut the dough in half and then roll out the dough with a rolling pin or toss until 1/4-inch thick and 12-inches wide.
    • Lightly brush oil onto a pizza stone or large baking sheet. Place dough onto the stone or pizza pan. Spread sauce over the dough and add your favorite toppings.
    • Bake for 15 to 20 minutes, or until golden brown and bubbly. Slice and serve!

    Notes

    *Nutrition information does not include toppings.*
    You can also make four 6-inch pizzas. If baking smaller pizzas, check if done around 12 minutes.
    You can sprinkle a little bit of cornmeal on the bottom of your pan if you aren’t using a pizza stone. This helps the dough to not stick to the bottom of the pan.
    To freeze: After the dough has risen, divide it in half. Then wrap one of the dough balls in saran wrap and place it in a freezer bag or container. Store in the freezer for up to 3 months.
    To thaw: When ready to enjoy, let thaw completely. Then roll it out on a floured surface and bake at 450°F for 15-20 minutes, until golden brown and bubbly.

    Nutrition

    Serving: 2slices | Calories: 228kcal | Carbohydrates: 42g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 203mg | Fiber: 6g | Sugar: 3g | Vitamin A: 5IU | Calcium: 19mg | Iron: 2mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Main Dish
    Cuisine: Italian

    Did you make this recipe? Don’t forget to give it a star rating below!

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