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With just four simple ingredients and no need for any special equipment, you can whip up your own batch of nutritious vegan 100% whole wheat pizza dough using this recipe.
If you’re craving pizza but want to make a healthier choice, you’ve found the perfect recipe. This isn’t just a recipe—it’s a celebration of wholesome, nutritious ingredients that come together in the most delightful way, satisfying your cravings without compromising on health.
Like many of you, I was a bit apprehensive about making my own pizza dough. But then, I remembered a simple recipe my mom used to make. I tweaked it to be plant-based, and my family loved it. Now, it’s our go-to recipe for pizza nights. You can customize the recipe to make one slightly soft yet firm pizza with a crisp bottom and edges or divide the dough into two for a crispier crust, just the way we like it.
This pizza crust you get is a delicious and allergen-free choice. It’s free from common allergens like dairy, eggs, soy, and nuts and is also 100% oil-free and whole-food plant-based, ensuring you can enjoy your pizza guilt-free.
Whether you top it with classic favorites or explore new toppings, this versatile recipe guarantees a delightful pizza experience as good for you as it tastes.
WHY USE WHOLE WHEAT FLOUR?
Whole wheat flour is the heart of this pizza dough recipe, and for good reasons. Rich in fiber, it aids digestion and provides a slower release of energy compared to its white flour counterpart.
It’s packed with nutrients like iron, magnesium, and B vitamins, making your pizza base not just a carrier for tasty toppings but a nutritious part of your meal.
HOW TO PREPARE THIS WHOLE WHEAT PIZZA DOUGH
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
This recipe is so easy that everyone can achieve perfect results. The dough is forgiving and flexible, making it easy to handle and shape. It requires just four easy ingredients, which you can find at every grocery store.
Begin by activating the yeast in warm water with maple syrup, then mix in whole wheat flour and salt to form a dough. Knead until smooth, let it rise until doubled, roll it out, pre-bake for a crisp base, then top with your favorite vegan toppings and bake until golden and delicious.
That’s a high-level summary; now, let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
Here’s what you’ll need to make your whole-wheat pizza dough:
- Mixing Bowls: For combining your ingredients.
- Measuring spoons and cups: Use them to measure the ingredients.
- Silicone Spatula: For easier mixing.
- Rolling Pin (optional): To roll your dough to the desired thickness. You can also do it by hand.
- Pizza Stone or Baking Sheet: A pizza stone will give a crisper crust, but a baking sheet works great, too.
- Parchment Paper: It helps roll out the dough without sticking if you need to and bake the pizza crust.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this easy pizza crust:
- Whole wheat pastry flour gives structure and a slightly nutty flavor; substitute with regular whole wheat flour. I haven’t tried other flours yet, but I will update the post if I do.
- Active Dry Yeast – Leavens the dough, making it rise; instant yeast can be used without the activation step.
- Maple Syrup – Activates yeast and adds slight sweetness; date syrup is a suitable substitute.
- Salt – Enhances the overall flavor of the dough; If you can’t have salt, skip it.
DIRECTIONS WITH PICTURES
To prepare this pizza dough, follow these steps:
Yeast Activation: Mix warm water and maple syrup in a bowl, add yeast, stir, and let sit until frothy, about 5 minutes.
Making the Dough: Add 1 cup of whole wheat pastry flour and salt to the yeast mixture, then gradually incorporate more flour until the dough is soft but not too sticky.
Kneading: Knead the dough on a floured surface for 5-8 minutes until smooth. Add a little flour if it’s sticky.
Rise: Let the dough rise in a covered bowl in a warm spot until it doubles in size, about 1 hour.
Shaping: Punch down the risen dough, shape it on a floured surface, and place it on a pizza stone or tray lined with parchment. Poke holes across the inside of the crust or crusts several times using a fork.
Pre-Bake: Preheat oven to 425°F (220°C). Optionally, pre-bake the crust for 5-7 minutes for crispiness.
Adding Toppings and Baking: Top with tomato sauce, spices, and veggies like peppers, onions, mushrooms, broccoli, and olives. Bake for 15-20 minutes until golden.
Enjoy your healthy pizza night!
WHAT WILL YOU LOVE ABOUT THIS RECIPE?
Well, you will find that it is:
- A Healthier Option: Made with whole wheat flour, this pizza dough is richer in fiber and nutrients than its white flour counterparts.
- Allergen-Friendly: It is free from common allergens like dairy, eggs, soy, and nuts, making it suitable for a wide range of dietary needs.
- Versatile: The dough can be topped with an array of ingredients, allowing for endless customization whether you’re craving a classic or something uniquely yours.
- Easy to Make: With straightforward steps and simple ingredients, this recipe is accessible to bakers of all skill levels.
- Perfect Texture: The dough yields a crust that is crispy on the outside and soft on the inside, giving you the best of both worlds.
- Satisfying and Filling: Thanks to the fiber content in whole wheat flour, this pizza is tasty and keeps you satisfied longer.
Let’s prepare this Whole Wheat Pizza Dough!
WATCH THE STEP-BY-STEP VIDEO!
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PRINTABLE RECIPE CARD
EASY WHOLE WHEAT PIZZA DOUGH RECIPE (Vegan & Oil-Free)
Ingredients
- 1 cup warm water (250 ml warm water; about 110°F – 115°F or 43°C to 46°C)
- 1 packet active dry yeast (2 ¼ tsp or 8.1 g)
- 1 tsp maple syrup (or date syrup)
- 2 ¼ to 2 ½ cups whole wheat pastry flour (270 to 300g)
- 1 ½ tsp salt
Instructions
- Yeast Activation: Combine the warm water and maple syrup in a large mixing bowl. Sprinkle the active dry yeast over the water, mix, and let it sit for about 5 minutes until the mixture is frothy*.
- Making the Dough: Once the yeast mixture is ready, stir in 1 cup of whole wheat pastry flour and the salt until well combined. Gradually add more flour, about 2 Tbsp at a time, until a soft dough forms. The exact amount of flour needed can vary, so it's essential to go by feel; the dough should be tacky but not overly sticky.
- Kneading: Turn the dough out onto a floured surface and knead for about 5-8 minutes until smooth and elastic. Add more flour if the dough is too sticky to handle, but keep it minimal for the best texture.
- Rise: Place the dough in a clean bowl, cover it with a damp cloth, and let it rise in a warm, draft-free spot for about 45 to 60 min or until doubled in size.
- Shaping: Once the dough has risen, punch it down gently to release any air bubbles. Turn it onto a lightly floured surface, roll it, or shape it with your hands into your desired pizza base. You can make one large pizza or divide the dough to make two smaller pizzas. Then place the shaped dough into a pizza stone or baking tray with parchment paper and poke holes across the inside of the crust or crusts several times using a fork.
- Pre-Bake (Optional but Recommended): Preheat your oven to 425°F (220°C). If you like a crispier crust, you can pre-bake it for about 5-7 minutes before adding your toppings (using the middle rack). This step helps prevent the crust from becoming soggy.
- Adding Toppings and Baking: For a delicious veggie pizza, add tomato sauce (with some garlic powder, salt, and dried oregano) and chopped veggies like green pepper, red onions, mushrooms, broccoli, and olives! Bake in the preheated oven for about 15-20 minutes or until the crust is golden and the toppings are cooked to your liking.
Notes
- * If the mixture doesn’t froth, your yeast may not be active, and you might need to try again with a new packet. Ensure your water is at the right temperature (110°F – 115°F, or 43°C to 46°C) to activate the yeast without killing it. Water that’s too hot can prevent the dough from rising properly.
- Unbaked pizza dough can be stored in the refrigerator for 2-3 days or frozen for up to 3 months; baked crusts can be refrigerated for up to 5 days or frozen for 2 months, ensuring they are tightly wrapped or in an airtight container.
- Instead of the suggested toppings, you can use my vegan mozzarella cheese!
- Flour Alternatives: While this recipe uses whole wheat pastry flour for its lighter texture, feel free to experiment with other whole grain flours or a mix to find your preferred taste and texture. Remember that different flours absorb water differently, so you may need to adjust the amount of water slightly. I have yet to try it with other flours, but I plan to update the post when I do.
- Crust Thickness Tip: Remember, the thinner you roll out your dough, the crispier your crust will be. Thicker crusts bake more like bread, offering a softer, chewier texture. Choose the thickness based on your preference for the final crust’s texture.
WAYS TO ENJOY THIS PIZZA DOUGH RECIPE
This versatile vegan pie crust is perfect for a wide array of sweet and savory dishes, offering a healthy and delicious base for countless creations. Here are some delightful ways to enjoy it:
- Loaded Veggie: This is my favorite! Pile on the veggies, like bell peppers, mushrooms, broccoli, and red onions. Add olives, nutritional yeast, or vegan parmesan for a cheesy flavor without the dairy.
- Classic Margherita: Top with a simple tomato sauce, fresh basil leaves, and vegan mozzarella. Drizzle with a bit of balsamic reduction after baking for an extra touch of flavor.
- Mini Pizzas: Divide the dough into smaller balls and roll each one out to create personal-sized pizzas. This is perfect for parties or family dinners where everyone can customize their own toppings.
- Pizza cupcakes: Press small portions of dough into the muffin tin cups, forming little baskets. Fill each with a spoonful of sauce, your desired toppings, and a sprinkle of vegan cheese. Bake until the crust is golden and the toppings are bubbly. These make great appetizers or snacks for kids.
- Vegan Calzones: Divide the dough into equal portions, roll each out into a circle, and fill one half with your vegan cheese, vegetables, olives, and perhaps some vegan meats like Vegan “Chicken” strips. Fold the dough over the filling to form a half-moon shape, press the edges to seal, and bake until golden. Serve with a side of marinara sauce for dipping.
DID YOU MAKE THIS WHOLE-WHEAT PIZZA DOUGH RECIPE?
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