Whole Wheat Pizza Dough, BREAD MACHINE

4.5 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 181.5
  • Total Fat: 5.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 291.7 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 4.7 g

View full nutritional breakdown of Whole Wheat Pizza Dough, BREAD MACHINE calories by ingredient
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makes one 12-inch pizza makes one 12-inch pizza
Number of Servings: 8


    1 TB Active Dry yeast
    1 Cup warm water
    1 cup unbleached white bread flour
    1.5 cups whole wheat flour
    2 TB olive oil (extra virgin-EVOO)
    1 TB sugar
    1 tsp sea salt (lower sodium)
    1 tsp dried oregano
    1 tsp dried basil
    1/2 tsp garlic powder or granules


In a 2 lb loaf size bread machine, add water, sugar, salt and oil first. Then add flour, yeast and herbs. Set on dough setting or similar for your machine. (DO NOT SET TO BAKE. The kneading and rising process should take about 50 minutes or so).

Meanwhile, oil pizza pan or cookie sheet with EVOO and sprinkle with a little cornmeal.

Once dough is ready, remove from pan directly onto pizza pan and gently press from center out in to shape to the pan. Add sauce and toppings. Bake at 450 F for 12 to 18 minutes or until bubbling in the center and crust is golden.

Number of Servings: 8

Recipe submitted by SparkPeople user BMXWHEELIE.

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Member Ratings For This Recipe

  • Very Good
    3 of 3 people found this review helpful
    Yummy! I've made this a lot. I add the yeast, water, and sugar to the bread maker first, let sit for 10 minutes, and then add the rest. After rolling out the dough, I let it rest for 15-20 minutes before topping. I bake it at 425 (450 caused the crust to burn before it was baked all the way through) - 11/3/08

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  • Very Good
    2 of 2 people found this review helpful
    It was quite good. The spices right into the crust took a little getting used to! I loaded it up with 2 cups mozz, 1 cup spinach, 1 tomato and about 8 oz of ricotta. - 3/12/08

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  • Incredible!
    1 of 1 people found this review helpful
    Tried this recipe yesterday early a.m. for a "make ahead" dough. When machine finished, I lightly sprayed the dough with EVOO, wrapped it in Saran W. and put in fridge. 12 hrs. later, I rolled it out, and made my pizza. PERFECT! WONDERFUL RECIPE! As son is diabetic, this wheat recipe is a keeper@! - 5/27/12

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  • The dough came out very moist so I had to use liberal amounts of white flour to handle and shape it. It was pliable, and *very* easy to shape into the pan. Great flavor and texture; delicious - 3/3/12

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  • This dough was perfect. Adding the herbs to the mix was a great idea. It smelled really good and tasted good too. The texture was nice. We made it a day ahead of time and it was a bit difficult to roll out. Next time we'll use it the same day we make it. It was delish! - 2/5/11

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