whole grain pizza crust

Whole-Wheat Pizza Dough

  • Author: Anita Ojeda
  • Prep Time: 60
  • Cook Time: 30
  • Total Time: 1 hour 30 minutes


Whole grain pizza crust will give your pizza a gourmet, nutty flavor. Try it! I guarantee you’ll love it!



2 cups very warm water
2 Tablespoons dry yeast
1 Tablespoon brown sugar
1/3 cup vital wheat gluten
1 tsp. salt
1/3 cup olive oil
5 cups whole-wheat flour (I use Prairie Gold by Wheat Montana because it’s non-GMO)


Pour the hot water into a large mixing bowl and add the yeast, brown sugar, oil, and yeast. Dump the vital wheat gluten flour on the other side of the bowl and pour the salt on top. Let this mixture proof for 10 minutes.

Add four cups of flour and mix well (either with a large wooden spoon or in a stand mixer with a dough hook). Once a stiff dough forms, dump the dough onto a floured surface and knead for 8-10 minutes. You’ll probably need to add between 1-2 more cups of flour. You want the dough to ‘clean itself’ from any surfaces, but not become overly stiff.

Place dough back in the bowl and cover with a clean tea towel. Allow it to rise for about an hour (until it doubles in size).

Punch it back down and divide it into three equal sections.

Roll each section out, place on a cookie sheet, and fold the edge over and pinch it to make a crust that will hold the ingredients in.

Top with your favorite ingredients (see below for suggestions), and bake in a pre-heated oven at 400˚ for 20-30 minutes (depending on which toppings you choose).


I used 1/2 cup of green enchilada sauce, 2 cups of my black beans, 1/2 cup of frozen corn, 1 1/2 cups of grated jack cheese, and a small can of sliced olives.

For the pesto pizza I used 3 Tbs. of pesto sauce, 5 oz of fresh spinach, 1/2 cup of crumbled feta cheese, 1 cup of grated mozzarella cheese, and 1/2 cup of sliced almonds.

The fiesta pizza takes a little more time to assemble. I chopped and sautéed three jalapeños in a teaspoon of olive oil, and then mixed them with a 1/4 cup of boiling water, 3/4 tsp. salt, and 1 8 oz package of Neufchetal cheese. Once this formed a creamy sauce, I rolled out the pizza dough and used a small spoon to make a circle of cheese before folding the crust over it to make a stuffed crust. I spread the remaining sauce on the pizza, then added roasted red peppers, 1/2 cup sun-dried tomatoes, 1/2 cup marinated artichoke hearts, 1/2 jar of capers, and 1 cup of grated mozzarella.

  • Category: Pizza
  • Cuisine: Italian
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