Since I was asked for my whole wheat pizza dough recipe in the comments 
section of my How to Make a Healthy Pizza post, I thought I would just post the recipe I use. I found this whole wheat pizza crust recipe online a couple of years ago and it’s what I’ve been using ever since. It’s quick and it’s easy, so right up my alley!
Enjoy!
Ingredients:
- 1 package active dry yeast (.25 ounce)
- 1 c. warm water
- 2 c. whole wheat flour
- 1/4 c. wheat germ
- 1 tsp. salt
- 1 tbsp. honey
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Place warm water in small bowl. Add yeast. Allow the yeast to dissolve and set aside until mixture becomes creamy (appx. 10 minutes).
- In a large mixing bowl, combine wheat flour, wheat germ, and salt. Scoop a well in the middle of the mixture and add the honey and yeast mixture. Stir until ingredients are well combined. Cover mixture with a dishtowel or plastic wrap and sit in a warm place and allow to raise for approximately 5 minutes. *This is where I drizzle with a garlic-grapeseed oil mix I buy from Wildtree Culinary Club.*
- Roll dough on a floured pizza pan. Using a fork, poke a few holes in the dough.
- Bake for 5 to 10 minutes or until desired crispness.
*You can substitute the garlic-grapeseed oil with an oil of your choosing or use none at all. It’s just a little something extra I add because this particular garlic oil gives my pizza a little extra hint of garlic that I love.
I would like to make a bunch of this at once and freeze it for later use. Have you ever froze the dough? Thanks
Hi Michelle,
I wouldn’t see why not. I haven’t tried it yet, but maybe freeze enough for one pizza and see how it turns out before doing a whole bunch?
I think the key to freezing pizza dough is to coat the bag with olive oil so it domes out easier when you thaw it. I would say it should be fine but like Jennifer said, try one bath first just in case.
FYI….you have to pre bake the dough….I didn’t because the recipe didnt specify that u had to, but I found the exact same recipe that states to prebake–THEN cook with your toppings.
FYI…you do not HAVE to pre-bake the dough. The above is exactly how *I* have been making it for years and it turns out just the way we like it. You CAN pre-bake it if you so choose. You can also let it rise longer than 5 minutes. You can also put the dough under a damp towel and let it rest for hours. You can also wrap it in plastic wrap and let it sit in the fridge overnight. There’s a variety of things you CAN do, but you don’t HAVE to do anything.
Thanks!