EASY WHOLE WHEAT PIZZA DOUGH RECIPE (Vegan & Oil-Free)
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.
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.