Back to Basics: Whole Wheat Pizza Dough

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When I comes to making pizza dough, I have some strict criteria. First, the dough has to be able to hold up to the ingredients. Second, I don’t want to feel like I’ve been run over by a truck after consuming 2 slices. I want my pizza to be somewhat healthy. Third, I don’t want it to taste like a loaf of wheat bread. I know this sounds somewhat odd, but I’ve had far too many pizzas where it tastes way too much like bread and feels overly dense, where the crust lacks unity from the rest of the pizza. That doesn’t make sense to me, and well, a food like pizza should just make sense.

This recipe is one that meets all of my criteria and then some. Given to me by my college roommate, Emily Pierson, it has been my go to for years. I use it with all of my homemade pizzas and flatbreads and it works like a dream. Sometimes I get impatient, rush the proofing process, and it’s still delicious! For those of you who struggle with various allergies, it is egg- and dairy-free, due to the use of honey as a binder. I hope you enjoy loading it up with toppings as much as I do!


  • 1 pkg dry yeast
  • 1 C Warm Water
  • 2 C Whole Wheat Flour (I use King Arthur’s Organic. It’s the best)
  • 1/4 C Ground Flaxseed
  • 1 t salt
  • 1 T local honey

recipes, back to basics, i'm hungryPreheat oven to 350 degrees F. In a small bowl, dissolve yeast in warm water. Let stand until creamy, approximately 10 minutes. In a large bowl combine flour, flaxseed, and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and let set in a warm place to rise for 30 minutes. Roll dough on a floured pizza pan and poke a few holes in int with a fork. Bake in preheated oven for 5 to 10 minutes. Once you’ve added your toppings bake for an additional 15-20 minutes or until cheese is browned and items are warmed through.

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