I hope your weekend was as relaxing as mine was. We spent the better half of the weekend catching up on chores and packing for our trip to Cabo. I cannot tell you how excited I am. The last time Tony and I went to Mexico was over the 4th of July — it’s our little relaxation spot in the world where we can disconnect when life seems to be moving at the speed of light.
Before I jet off today, I wanted to share a recipe that I feel everyone needs in their life: 100% whole wheat pizza dough.
This recipe was actually included in the pizza recipe I posted last week, but I figured it deserved it’s own stand alone recipe so you can come back to it time and time again.
Most of the ‘whole wheat’ pizza dough recipes out there that claim to be whole wheat really aren’t, as you’ll find most of them are made with a mix of whole wheat and regular flour (hello, that’s not whole wheat!). I suppose most of the recipes out there do so because whole wheat flour can be dense and on the drier side.
My recipe below is made with a secret ingredient though: whole wheat pastry flour. If you’re a frequent follower of AK, you’ll know that I use this flour quite often because it keeps the final product lighter in texture and less dense than regular whole wheat flour. However whole wheat pastry flour still has all of the benefits of whole wheat flour including fiber and protein, which is why I love it.
So, if you’re looking for an easy whole wheat pizza dough, look no further! This recipe can be made into a pan pizza, regular pizza or thin crust. It’s perfect however you’d like. Just bake for 5 minutes, add your toppings, then bake for 10-15 minutes more.
You’re going to LOVE it.
Question for you: What are your favorite pizza dough toppings?!
Mine are jalapeño, onion, green pepper, pineapple and black olives. I know I’m a weirdo but I embrace it.
If you make this recipe, tag #ambitiouskitchen on Instagram — or leave a comment below telling me if you liked this! xo.
How to Make 100% Whole Wheat Pizza Dough
- ¾ cup warm milk (almond milk is preferred -- I like Almond Breeze)
- ½ tablespoon honey
- 1 tablespoon olive oil
- 2 1/4 teaspoons instant yeast (1 packet)
- 2 cups whole wheat pastry flour
- 1/2 tablespoon yellow cornmeal, plus extra for dusting
- 1 teaspoon salt
- Olive oil, for the crust
First start by making the crust: In a large bowl of an electric mixer, mix almond milk, yeast, honey and olive oil together. Let it sit for a few minutes; you will know your yeast has activated if it begins to foam and bubble after a few minutes. If it doesn’t start to foam or bubble, start over as this is critical to making good dough.
After just a few minutes, mix in whole wheat pastry flour, cornmeal and salt with a wooden spoon. Place dough hook on mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes.)
Next place dough in a medium bowl lightly oiled with olive oil. Cover with plastic wrap and a towel and let rise for 1-2 hours or until dough has doubled in size. It’s better if it’s in a slightly warm place. Sometimes I turn on my oven to 180 degrees, then turn it off and place the pizza dough bowl in there with the oven door slightly ajar. This helps create a warm environment.
Once the dough has risen you have a couple options: do it pan pizza style or roll it out in a 13 inch circle.
Preheat the oven to 450 degrees F. To bake in a pan, grease 11x9 or 8x12 inch baking sheet generously with olive oil or nonstick cooking spray. Sprinkle with a little cornmeal.
Dump dough onto the oil rimmed baking sheet, and stretch dough out towards the edges. Cover with plastic wrap and let it sit for another 20 minutes. It’s okay if it doesn’t stretch all the way to the edges right way, it just needs a little time to rest.
After dough rests, pull again towards the edges of the pan so that it forms a nice small crust. Brush crust with a little olive oil.
Bake for 5 minutes, then remove, add toppings and bake again for another 10-15 minutes or until crust is golden brown.
To bake as a circle: roll out dough onto surface dusted with cornmeal. Roll or stretch the dough into a large 13 inch circle. Lift up the edges and fold them over to create a crust. Brush crust with olive oil. Top as desired then bake for 15 minutes or until crust is golden.
Photography: Sarah Fennel
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