Whole Wheat Pizza Crust

"This is so good. Even my kids and DH will eat this crust."
photo by run for your life photo by run for your life
photo by run for your life
photo by kina4242 photo by kina4242
photo by Haribol photo by Haribol
Ready In:
2 crusts




  • Mix water, oil, honey and yeast.
  • Add wheat gluton, garlic powder (optional) and two cups of the flour.
  • If you are using a mixer like a Bosch, Dimension or a KitchenAid you add additional flour until the sides of the mixer come clean.
  • Knead about 7 minutes in your mixer.
  • If mixing by hand add one cup at a time until the right consistence and knead until smooth and elastic.
  • If you choose you can let the dough rise but I just divide the dough and half and roll out one on my pizza stone.
  • After you roll the dough out pierce the rolled out pizza dough with a fork.
  • Bake the pizza crust 450 degrees for about five minutes.
  • Add your toppings such as sauce and cheese or whatever you want on pizza and then put back into the oven at 450 for about 10 minutes.
  • Repeat for the second crust.

Questions & Replies

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  1. I was searching for the perfect 100% wheat pizza crust recipe a long time ago and made this one. We loved it. But then I didn't make pizza for a long time and lost this recipe amongst all my other ones and had no idea of which wheat pizza crust we liked. I kept trying different ones, but they just didn't compare. I made this one tonight and knew this was it. It was so delicious my husband had no idea it was wheat (which he normally is not a fan of). This is better than most white flour recipes. If you're looking for a hearty/heavy whole grain crust this is not it. This is a nice light and fluffy crust. I also put in 1 tsp. salt, used 3 1/2 c. flour, and used four small cloves garlic instead of garlic powder. This will be my only crust recipe from now on. YUM!
  2. 26 pizza crusts later...I think we finally found a winner! Not only did it taste good, but it also held up well on the pizza we did with double the sauce! As a bonus, this was SUPER easy to make! I just dumped everything in my food processor, set the timer, and walked away. Then, I was THRILLED at how easy this was to roll out...I think it is the easiest one I've done yet! The first crust I rolled out onto a cold pizza stone, and prebaked it for 5 min. The 2nd crust, I rolled out onto a slip-pat baking mat, tossed onto a baking sheet, and left for about 10 minutes, while the other pizza cooked. In the end, the crust on the slip-pat actually turned out a bit nicer. Maybe because my stone is too new, and my crust actually stuck to it. Anyway, the only change I made was to add 1 heaping T. of flax seed. Thank you! I can now stop buying emergency back up freezer pizzas!
  3. Got me through one dinnertime, but I won't make again. The crust was tasteless and only served to carry the toppings. Needs more salt, is my guess. Followed the directions exactly, including pre-baking before adding toppings and baking on a stone.
  4. Ok I can write more later but I had to add alot to make this and I'm not sure if it willbe ok. Iam making it by hand so I had to add a lot of extra wheat. Msaybe this is only if you have a fancy mixer. I'm going to try to save it. It is thick and gooey.
  5. Great recipe! I made it without the wheat gluten and it still came out amazing. My husband loved it and has been requesting pizza on a weekly basis.


I'm originally from Tennessee but moved to Louisiana when I married my husband. In addition to cooking I enjoy making quilts, sewing, reading, and gardening. I have an immense collection of cookbooks but find the majority of my recipes online. I like it that they are rated. I am the mother of three children. My son is now with the Lord. My two girls are grown and married. My youngest has two young children.
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