There were days, in my good old past when I was absolutely hooked to pizza. Honestly, if Dominoes were thinking of bringing in some promotion/discount/offers, probably, I would have been the first person to receive that by mail. Now, I try to stay away (sorry, you don’t win a prize for guessing why). With so many alternate healthy options in the market, I realized, pizzas can be done in a healthier way! This is my first ever attempt at making a whole wheat pizza and I have to admit, it doesn’t taste different. It tasted sumptuous and if you don’t overdo the cheese, it can be a much healthier option. For my first attempt, I tried to play safe by mixing whole wheat flour and all purpose flour together. Next time, I might get more innovative and try just the whole wheat. Easy to make and sumptuous to taste, what else can you ask for?
Print
Whole-Wheat Pizza
- Total Time: 1 hour 30 minutes
- Yield: 1 large pizza 1x
Description
Enjoy a healthier pizza with a whole wheat crust, topped with fresh vegetables and gooey mozzarella cheese.
Ingredients
- 1/2 cup (60 g) whole wheat flour
- 1/2 cup (60 g) all purpose flour
- 1 tsp quick-rising yeast
- 1/4 cup (60 ml) warm water
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp sugar
- Good pizza sauce
- 2 small onions, sliced
- 1/2 cup (75 g) sliced bell peppers
- 1/4 cup (25 g) sliced olives
- 1 cup (115 g) shredded mozzarella cheese
Instructions
- In a small cup, dissolve 1 tsp quick-rising yeast and 1/4 tsp sugar in 1/4 cup warm water. Allow it to rest for 5 minutes until the yeast starts frothing.
- In a large bowl, combine 1/2 cup whole wheat flour, 1/2 cup all purpose flour, and 1/2 tsp salt.
- Add the yeast mixture and 1 tbsp olive oil to the flour mixture. Knead the dough until smooth and elastic, about 8-10 minutes.
- Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until it doubles in size.
- Preheat your oven to 475°F (245°C).
- Punch down the dough and roll it out on a floured surface to your desired thickness.
- Transfer the rolled dough onto a pizza stone or baking sheet.
- Spread a thin layer of pizza sauce over the dough.
- Top with sliced onions, bell peppers, olives, and 1 cup shredded mozzarella cheese.
- Bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is bubbly and melted.
- Remove from the oven, slice, and serve hot.
Notes
- For a homemade pizza sauce, sauté tomato puree with garlic in olive oil, season with salt and black pepper, and cook until it reaches a sauce consistency.
- You can experiment with toppings like mushrooms or spinach for variety.
- Store leftover pizza in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3 grams
- Sodium: 400 mg
- Fat: 10 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 10 grams
- Cholesterol: 20 mg
If You Liked This Recipe, You’ll Love These
- Smokey Sweet Potato and Black Bean Tacos
- Stuffed Zucchini Boats
- Positanese Pizza: Raw Tomato Pizza from the Amalfi Coast
- Strawberry Balsamic Pizza with Chicken and Bacon
Frequently Asked Questions
Why does this recipe use half whole wheat and half all-purpose flour instead of 100% whole wheat?
The author says she played it safe on her first whole-wheat pizza attempt by mixing 1/2 cup whole wheat flour with 1/2 cup all-purpose flour. The result, she notes, didn’t taste any different from a regular pizza — sumptuous and fully satisfying — which makes this blend a low-risk entry point to healthier pizza dough. 
Why bake this pizza at such a high temperature — 475°F?
A very hot oven (475°F / 245°C) allows the dough to puff and the crust to crisp quickly in 12-15 minutes while keeping the inside tender. Lower temperatures would produce a pale, doughy base rather than a properly blistered crust.
Can I make my own pizza sauce for this recipe?
Yes — the notes provide a simple homemade sauce: sauté tomato puree with garlic in olive oil, season with salt and black pepper, and cook until it thickens to a sauce consistency. The recipe itself just calls for a good pizza sauce, so homemade or store-bought both work.
I made this with the normal flour and the dough really rose so well and turned out so soft and yummy. only thing is it didn’t cook much at the bottom so I give it an extra five mins. :)
It is soooooooooooooo nice to see and healthier also.
Looks Yum !