Whole Wheat (from scratch) Pizza Crust

4.7 of 5 (10)
member ratings
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 98.6
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 146.3 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.3 g

View full nutritional breakdown of Whole Wheat (from scratch) Pizza Crust calories by ingredient

Number of Servings: 16



    teaspoon white sugar
    1 1/2 cups warm water (110 degrees F/45 degrees C)
    1 tablespoon active dry yeast
    1 tablespoon olive oil
    1 teaspoon salt
    2 cups whole wheat flour
    1 1/2 cups all-purpose flour

    Toppings - not included in nutrional breakdown


In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Number of Servings: 16

Recipe submitted by SparkPeople user MOMRITZ.

Member Ratings For This Recipe

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    3 of 4 people found this review helpful
    We made this with all whole-wheat flour (no all-purpose) and it was fab-u-lous. And super easy. I would divide the recipe into fourths for individual pizzas, they came out quite a bit larger than we expected. - 2/10/09

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    1 of 1 people found this review helpful
    I have 12 inch pans and think I could really have gotten 3 crusts out of this recipe. The other half is in the freezer. I will free form it on a cookie sheet next time. I didn't do a lot of WW stuff before SP. I was surprised at the nice flavor. Got to use my dough hook for the 1st time as well! - 9/28/10

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    1 of 1 people found this review helpful
    We made this with all whole wheat flour and it was the best!! great job - 2/28/10

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    I guess it's just me, but I really didn't care for this pizza crust. I followed the instructions to the letter, but it was a lot of time spent making a pizza crust that wasn't very flavorful and didn't seem to cook all the way through evenly. I liked that it was better for the family though :) - 12/19/10

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    Very easy to make and tastes great! I made it with all whole wheat flour and it worked well. I also prebaked the crust alone for 1/2 the time and then topped it and baked it for the remaining time. - 9/12/10