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All that stands between you and the best, easiest homemade Whole Wheat Pizza Dough of your life is 40 minutes and a few ingredients you probably have in your pantry right now.

Slice of pepperoni pizza made with homemade whole wheat pizza dough

Whenever someone asks me my desert island food, the answer is pizza (close second is ice cream, especially Banana Ice Cream).

While the frozen stuff can hit the spot every now and then, absolutely nothing compares to pizza dough you make yourself from scratch.

This healthy pizza dough recipe is made with whole wheat flour, is crisp at the edges and tender within, and will wow you, both with its ease and its more complex, fresh-baked flavor.

Taking a bite of a warm, hot-from-the-oven slice of pizza (like Ricotta Pizza) when you’ve made the dough from scratch is one of the most pleasurable, scrumptious, and satisfying of mealtime moments.

Pepperoni pizza made with Easy Homemade Whole Wheat Pizza Crust on a parchment-lined sheet pan

Here’s a little secret: homemade pizza dough is E-A-S-Y.

Don’t let baking with yeast intimidate you.

  • Yeast is just an ingredient, like flour, honey, or anything else.
  • As long as the yeast is not expired and you take the temperature of your water to make sure it’s not too hot or too cold, you’ll succeed, I promise!

Plus I have a quick, foolproof yeast check at the beginning of the recipe to make sure your dough rises perfectly.

whole wheat crust topped with cheese and pepperoni on parchment paper

Healthy Pizza Dough Any Night of the Week

Homemade pizza (especially this Balsamic Brussels Sprouts Pizza) is one of our most prized dinners on both weeknights and weekends alike.

This is my go-to pizza dough recipe for a few reasons:

  • It’s ideal for busy weeknights. This simple recipe requires only 10 minutes to knead, 30 minutes to rise, and 10 seconds to devour (5 seconds if you’re Ben).
  • It yields enough dough for two large pizzas. Make the dough tonight for Buffalo Chicken Pizza, then use the second half for Burrata Pizza tomorrow! (Or make them both tonight; no one will be mad.)
  • The unbaked dough stores beautifully in the fridge or freezer. Pizza now and later? Yes, please! Try Carbonara Pizza or Mushroom Pizza with leftover dough.
  • Uses a healthy blend of all purpose and whole wheat flour. Whole wheat pizza dough is healthy compared to pizza dough made with only all-purpose flour, as whole wheat flour is higher in nutrients and fiber. If you use cheese in moderate amounts and load up your pizza with vegetables (I love this Beet Cheddar Apple Pizza), then it is certainly a healthy option to enjoy in moderation.

5 Star Review

“Thank you for this recipe! My result gets better each time I make it. The ingredients are so simple and clean!”

— Maria —
homemade whole wheat pizza crust topped with cheese, pepperoni and herbs

How to Make Whole Wheat Pizza Dough

Ditch that tube of store-bought pizza dough and never stray down the frozen pizza aisle again with this easy weeknight whole wheat pizza dough recipe.

You can use it for pizzas (hello Flatbread Pizza!), calzones, breadsticks, and more.

The Ingredients

  • Active Dry Yeast. You’ll need 2 standard-sized (1/4-ounce) packets, which is the equivalent of a scant 4 1/2 teaspoons.


Whenever activating yeast, make sure to warm the water to the temperature specified on the package of your yeast. Too cold, and it will not activate fully. Too hot, and you risk killing the yeast.

Most yeast manufacturers call for a temperature ranging from 105 degrees F and 120 degrees F. Check your packet for specifics.

  • Honey. Naturally sweetens the dough and provides “food” for the yeast.
  • Olive Oil. Contributes subtle flavor, moisture, and richness.
  • White Whole Wheat Flour. Gives pizza made with this crust a healthy dose of whole-grain goodness without being too dense or heavy.

Substitution Tip!

In this recipe, regular whole wheat flour can be used in place of white whole wheat flour. Just note that the crust will be a little firmer and the nutty flavor of the whole wheat will be more pronounced. 

  • All Purpose Flour. Keeps the final dough tasting mild and light.
  • Vital Wheat Gluten. Optional, as a dough enhancer.

Ingredient Note

In recipes with whole wheat flour, vital wheat gluten adds protein which improves the softness and elasticity of whole wheat dough and helps it achieve a better rise in the oven.

I especially love this vital wheat gluten and have seen it available in many grocery stores and the internet.

Don’t have it or don’t want to purchase it? No biggie! You can omit it and still have excellent results.

  • Salt. Vital for making the dough flavorful rather than bland.

The Directions

water, yeast, olive oil and honey in a glass bowl
  1. Combine water, yeast, olive oil, and honey in a bowl.
adding flour to yeast, olive oil, honey, and water
  1. Add part of the flour, the vital wheat gluten (if using), and salt. Mix on medium-low and gradually add the remaining flour until a soft dough forms.


Do yourself a favor, and use a stand mixer to prepare this dough. You can move onto other tasks while the dough mixes in the background hands free.

whole wheat pizza dough ready to rise
  1. Knead until a smooth, elastic dough forms. Cover, let rise for 30 minutes.
whole wheat pizza dough after rising for 30 minutes
  1. Divide dough into two balls. Then use, refrigerate, or freeze, as desired.
whole wheat pizza dough rolled out on a slip mat and ready for toppings
  1. To bake, roll out the dough, top with sauce, cheese, and toppings of your choice, then bake in a 450 degree F oven until golden. ENJOY!

Dietary Note

This recipe, as it is written, is not gluten free. If you would like to experiment, you may try swapping the whole wheat flour and all purpose flour for a gluten free 1-to-1 baking flour of your choice to make a gluten free pizza dough.

If you try this out, I’d love to hear about your results in the comments below!

Or, for a gluten free, low-carb, and keto-friendly pizza dough, check out this Broccoli Pizza Crust.

Storage Tips

  • To Store. Unbaked pizza dough can be rolled into a ball and stored well wrapped in plastic in the refrigerator for two days. If refrigerated, let rest at room temperature for 15 minutes, then proceed to roll the dough as directed.
  • To Freeze. Keep unbaked whole wheat pizza dough in the freezer, wrapped tightly in plastic, for up to one month. Thaw frozen dough in the refrigerator overnight.
a pepperoni pizza made with whole wheat pizza crust sliced on parchment paper

What to Serve with Whole Wheat Pizza

  • Pizza Stone. For those who want to take their homemade pizza to the next level.
  • Sheet Pan. A versatile kitchen staple for sheet pan pizza, cookies, and roasted vegetables.

Frequently Asked Questions

Why is My Whole Wheat Pizza Dough Not Rising?

When baking with yeast, always check its expiration date prior to using. Also, make sure to measure properly and activate using water heated to the manufacturer’s recommended temperature. Your yeast should “bloom” (meaning look foamy and active). If it doesn’t, your yeast may be bad or your temperature is off.

Is Whole Wheat Pizza Crust Vegan?

Some whole wheat pizza doughs recipes are vegan. This one as it is written is not because it contains honey. To make this recipe vegan, you may try swapping the honey for an equal amount of granulated sugar.

Can I Grill Whole Wheat Pizza Dough?

Absolutely this a great pizza dough for grilling. My preferred method is to use a pizza stone on the grill to prevent the pizza from sticking. Preheat the stone directly on the grill over high heat, then use a pizza peel to slide the assembled pizza onto it. Cover and cook.

Can I Substitute Wheat Flour for White Flour in Pizza Dough?

Since whole wheat flour absorbs more moisture than all-purpose flour, you will need to add additional water to the recipe to keep the dough from being dry. Note that your dough will be more dense (but if this is OK with you, it’s OK with me!). This whole wheat pizza crust uses a blend of half whole wheat flour and half all-purpose flour for the best of both worlds.

Whole Wheat Pizza Dough

5 from 8 votes
An easy whole wheat pizza dough recipe with honey and active dry yeast for homemade pizzas, calzones, and more. No more store-bought dough!

Prep: 10 minutes
Total: 40 minutes

Servings: 2 pizza crusts (enough for 2 10×15-inch pizzas)



  • Place the water, yeast, olive oil, and honey in the bowl of an electric mixer fitted with the dough hook. (If the bowl is cold, start with warmer water so it remains at least 100 degrees F when you add the yeast.)
  • Add the 2 cups white whole wheat flour, 1 cup of the all-purpose flour, the vital wheat gluten (if using), and the salt. Mix on medium-low speed. (If you do not have a stand mixer, complete this step in a regular mixing bowl and use a wooden spoon to combine the ingredients.)
  • As you mix, slowly add the remaining 1 cup all purpose flour, adding just enough to make a soft dough. Mix the dough on medium-low speed (or knead by hand on a well-floured board) for 8-10 minutes, until smooth and elastic, sprinkling it with flour as needed to keep it from sticking to the bowl.
  • Spray a large, clean mixing bowl with cooking spray, then place the dough in the bowl and turn it once to coat. Cover the bowl with plastic wrap and allow it to rest at room temperature for 30 minutes.
  • Divide the dough into 2 equal parts, rolling each 1 into a smooth ball. If you are only making 1 pizza, wrap the second dough tightly in plastic and refrigerate for up to three days or freeze for up to one month.
  • To bake the dough into a pizza: Place a rack in the upper third of your oven and preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper or dust the baking sheet with cornmeal. Place the dough on a lightly floured surface, then roll it gently into a 11×14-inch rectangle, working from the center. If the dough springs back, allow it to rest a few minutes, then continue. Transfer the dough to the prepared baking sheet, then top with desired pizza toppings, being careful not to add too many, or the crust will not crisp in the center. Bake for 12-15 minutes, until the crust is golden and lightly crisp.


  • TO STORE: Unbaked pizza dough can be rolled into a ball and stored well wrapped in plastic in the refrigerator for two days. If refrigerated, let rest at room temperature for 15 minutes, then proceed to roll the dough as directed. 
  • TO FREEZE: Keep unbaked whole wheat pizza dough in the freezer, wrapped tightly in plastic, for up to one month. Thaw frozen dough in the refrigerator overnight.


Serving: 1(of 2) pizza crusts without toppingsCalories: 1145kcalCarbohydrates: 193gProtein: 42gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gPotassium: 352mgFiber: 17gSugar: 9gVitamin C: 1mgCalcium: 126mgIron: 10mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. YES! I love this recipe! I always want to make my own pizza dough but they usually take too much time. Love that this dough is ready so quickly!5 stars

  2. Hi Erin, thanks so much for this recipe! I have a tried and trust pizza crust that I use, and from time to time I’ll make it with half whole wheat or half spelt flour and I used to be able to find this 12 grain bread mix that was amazing blended in. But this post had a total light bulb moment for me – the vital wheat gluten! I’m from Canada but live in Sweden now, and ever since we moved here I’ve noticed that my pizza crusts (and bready things in general) don’t turn out very well. I did a bit of research and found out that the gluten content of Swedish flour is significantly lower than what I’m used to. Canadian flour has a gluten content of about 13% and I believe American is around 11% but Swedish (and most European flours) is a measly 8%. Since gluten is so thirsty, I’ve found my recipes all need to be adjusted and many just don’t turn out as well. But I bet a few tablespoons of vital wheat gluten would be a total game changer! I’m going to track some down and get to the bottom of this! Thanks so much for the inspiration!

    1. Hi Katie! That is so interesting about the four in Sweden. I had no idea! I really hope the vital wheat gluten does the trick for you. Enjoy!

  3. Would it be possible to do a gluten free version of this? I do a lot with all purpose gluten free flour, but am wondering if I could just sub it in for your wheat flour?? Thoughts??

    1. Hi Emma! That is a great question, and I wish that I could give you a clear answer. Unfortunately, I am not experienced in baking gluten free. If you have had success subbing GF flour for wheat all purpose in other yeast bread recipes, I think it’s definitely worth trying. I wish I could give you a direct answer from experience, but unfortunately I just haven’t tried myself.

  4. Thank you for the encouragement I needed to make my own pizza crust! The first time I followed the recipe as written (without the optional ingredient). Last night, I used half whole wheat and half white whole wheat flour. I increased the olive oil and vital wheat gluten by one tablespoon each and omitted the honey. Fabulous!5 stars

    1. Amy, WAY TO GO! I’m so so happy to hear that this recipe turned out for you. Thanks for tying it and for taking time to share your review too.

  5. Hi Erin – I am a recent follower and have LOVED every recipe I have made from this blog. I am going to attempt the beet/apple/cheddar pizza this weekend. Curious – can I use brown whole wheat flour for this recipe? Thanks!!

    1. Sara, so nice to virtually meet you, and I’m so glad you’re here! You can definitely use regular brown wheat flour, but just be aware that the flavor of the wheat will be more pronounced, and the crust will be more dense too. It all depends on your taste preferences. The white whole wheat has a more mellow, “white flour” flavor and lighter texture, but I make this crust both ways, and I’m not disappointed because I love whole-wheat. Really, it’s completely up to you. Thanks for your question, and I hope you love the recipe!

  6. Hi Erin!
    This sounds wondetful. But what kind of dried yeast did you use, for I know that there ate different kinds in the US. In Germany we just have the fresh bakers yeast or regular dried…
    Have a great weekend! 

    1. Great question Claudia! The kind I use is specifically called “Active Dry Yeast,” which sounds most similar to the “regular dried” you mentioned. Just make sure you follow the yeast manufacturer’s directions to activate it properly and you should be good to go.

  7. I notoriously suck at working with yeast, and I got this dough to turn out marvelously! I am no longer scared of making homemade dough, and am excited to wow our home with homemade pizza regularly. Bye bye Pilsbury. Thank you Erin!5 stars

    1. Elizabeth, I’m so happy that this dough worked out for you! Now that you have the hang of it, you’ll never need the canned stuff again. Way to go and thanks for sharing your review!

  8. Thank you for this recipe! My result gets better each time I make it. The ingredients are so simple and clean! I now can eat pizza again and feel good about what I’ve eaten . My husband and kids love when I make “homemade” pizza thanks to you!5 stars

  9. This is the best pizza dough recipe! Yeast has always intimidated me, but this recipe was a cinch. Thanks Erin!!5 stars

  10. Thanks for all your great recipes. I don’t have white whole wheat flour. Could i substitute whole wheat or is it better to use all all purpose flour?

    1. Hi Lisa! You can definitely use whole wheat flour, but just be aware that the flavor of the wheat will be more pronounced, and the crust will be denser too. It all depends on your taste preferences. The white whole wheat has a more mellow, “white flour” flavor and lighter texture, but I make this crust both ways, and I’m not disappointed because I love whole-wheat. All-purpose flour would also work here. Really, it’s completely up to you. I hope you love the recipe if you try it!

  11. Yum! We got from a neighbor some fresh tomatoes and decided to make pizza. Your recipe was perfect. We used whole wheat pastry flour and all purpose flour and it turned out to be fantastic. Thank you for sharing such a great recipe.5 stars

  12. So easy and delicious! I used all white whole wheat flour and it still had great texture and flavor. I made eight single serve pizzas from this recipe.5 stars

  13. This is THE BEST whole wheat recipe I’ve ever made. I subbed the white flour for brown rice flour just because I wanted to and it still came out perfect. Well done. Thank you for my new go to dough recipe.5 stars