This quick and easy whole wheat pizza recipe is so much better than buying a frozen pizza! I made this recipe with high school students while teaching virtually during the pandemic. Students found the pizza recipe to taste great, as well as being easy and quick to make.
I used vegan cheeses, so the recipe was completely vegan. For toppings I used black olives, mushrooms, jalapeños and bell pepper slices. This is a yeasted dough recipe, so the main issue is to be sure that the water is at the correct temperature (between 85° and 100°). The sauce I used was a quick, no cook sauce. The sauce recipe came from thekitchn.com.
Here’s the whole wheat pizza recipe.
Ingredients
- 1⁄2 cup warm water
- 1 package active dry yeast (21⁄2
teaspoons) - 3⁄4 cups whole wheat flour
- 1 Tablespoons canola or olive oil
- 1⁄4 teaspoon salt
- 1⁄2 to 3⁄4 cups all-purpose flour
- pizza sauce
- 6 ounces mozzarella cheese
- 2 tablespoons parmesan cheese – optional
- Toppings of your choice
- Non-stick cooking spray
Equipment
- 2 large bowls
- Measuring cups
- Measuring spoons
- Plastic wrap
- Rubber spatula
- Pizza pan or baking sheet
Directions
1. In a large bowl, add water, yeast, and whole wheat flour. Mix well.
2. Add oil, salt, and 1⁄2 cup plus 2 tablespoons all-purpose flour. Mix well. If dough is very sticky, add remaining 2 tablespoons all-purpose flour. Blend until dough holds its shape.
3. Place dough on a lightly floured surface. Knead until smooth and elastic, about 5 minutes. Knead by pushing down and forward on the dough with the palms of your hands. Fold dough over onto itself. Push down and forward again.
4. Spray large bowl with non-stick cooking spray. Add dough. Cover with plastic wrap. Let sit at room temperature to rest and soften, about 30–60 minutes.
5. When dough is soft and supple, remove from bowl. Knead again for 1–2 minutes.
6. Shape into a 12 inch round on a pizza pan or baking sheet. Spread with enough pizza sauce to make a thin layer on top of the dough, leaving an edge for the crust.
7. Sprinkle parmesan and mozzarella cheese evenly across dough. Add toppings of your choice.
8. Bake in a preheated oven at 450° until cheese is melted and crust is browned on the sides and bottom, about 15 minutes. Remove from oven.
9. Let rest for 2 minutes. Using a sharp knife, cut into 8 pieces.
Chef’s Notes
Make The Works Pizza if you desire. Recipe link here. (http://cookingmatters.org/recipes/works-pizza).
You can store dough in a lightly oiled zip-top plastic bag for up to 2 days in the refrigerator or 1 month in the freezer. Defrost frozen dough in the refrigerator overnight. Let refrigerated dough come to room temperature on the counter before using.
If you like this recipe, try Cindy’s Pasta e Fagioli recipe, a hearty Italian soup with beans and pasta.
