Guilt Free Whole Wheat Pizza Dough

"Soooo good! And only 70calories per slice (at an average of 8 slices, and sauce that has 60cal. per 1/2 cup), it's fantastic. Although I did burn the bottom of the pizza the first time I made it, this pizza tastes just as good as the market restaurant I went to in central Toronto; a thin crust delight that's sure to please. (Note: Add 1/2 a tsp. more yeast for bigger crust)"
photo by VelcrowMistress photo by VelcrowMistress
photo by VelcrowMistress
photo by VelcrowMistress photo by VelcrowMistress
photo by lisa__lynn photo by lisa__lynn
photo by jessymroberts photo by jessymroberts
photo by CafeAronzo photo by CafeAronzo
Ready In:
2hrs 12mins
2 pizzas




  • Combine warm water, milk, and yeast in small bowl and let sit 5 minutes.
  • In larger bowl, combine flour, sugar, salt and optional seasoning ingredients.
  • Thoroughly mix in wet ingredients until at dough like state (or, if bread machine available, choose dough setting and place all ingredients in machine).
  • If mixed by hand, let rise in warm area for 1/2 to 1 hour.
  • Preheat oven to 445-460 degrees farenheit (based on the thickness of your pizza).
  • Divide dough in half, shape into two 9 to 10 inch pizzas. You may want to allow the dough to rise for 5-10 extra minutes.
  • Spread o 3/4 to 1 cup sauce.
  • Set in oven for 10-12 minutes.
  • Enjoy your delicious pizza!

Questions & Replies

default avatar
  1. Debbie P.
    I very much like the flavor of the crust but it doesn't raise. Is it suppose to?


  1. jessymroberts
    I really enjoyed this pizza dough. There is something really satisfying about making your own pizza dough, and I plan to make this one again. I didn't use the brown sugar, sage, paprika or pepper (of the optional ingredients). I did, however, add a teaspoon of Italian seasonings to the flour mixture. I doubled the amount of yeast to 1 teaspoon, also. I used reduced fat mozzarella cheese & regular pepperoni, with a sprinkling of green onion. I used Ragu pizza sauce (tasty with no added sugar, which is always a plus for me). I used non-fat milk as that is what I had in the fridge. I baked at 445*F in my convection oven for 10 minutes - it was perfect. I let the dough rise for about an hour and a half in a well-oiled, covered bowl. I scored the dough after I rolled it out to about 16". I made one large pizza versus two small ones. Tasty and filling and fun! I highly recommend this recipe! Made for I Recommend Tag Game.
  2. AD 25520
    Great pizza base! This will now be my go-to recipe. Only tweak was to sub yeast for baking soda and lemon juice. Thanks!
  3. lvjayme
    Easy to make and super Yummy:) I added a1/4 tsp of onion powder in addition to all of the optional seasonings, and instead of 2 pizzas we made 5 personal pizzas for make your own pizza night. I rolled mine out fairly thin and heaped on veggies and the crust held up great! The kids loved it too.This ones a keeper.
  4. Snowpeas
    This crust was terrific. It is now my go to crust for pizza. My husband even liked it and he will scarcely touch anything that is all whole grain! I made one large pizza. I added garlic powder, basil and oregano to my dough. Better than frozen! (and dare I say take out? although we don't have that option where we live ;-)
  5. ShortieNJ
    great crust recipe, rolled out real easy on my pizza stone to make 1 large pizza, probably could have made a roll out of the little bit leftover - this makes a soft, chewy crust, so if you like yours crispy, try something else :-) Made for PAC Spring 2010


Just trying to stay healthy while enjoying what I eat.
View Full Profile

Find More Recipes