Whole Wheat Pizza Dough

Prep Time
Cook Time
Ready In

Recipe: #5303

May 02, 2012

"I wanted to find a pizza crust to make that is a "slow carb" burner that helps keep my sugar levels at bay. This is the one I chose and it's good! It's healthy and I don't feel guilty indulging in pizza using this crust. If your on a weight loss plan, eating this crust will help you to lose weight or help you to maintain the weight you have already lost. Guilt free pizza here we come!!! PLEASE NOTE: You have to mix up the ingredients the night before and let them sit out, so keep this in mind when you plan to make it. "

Original is 2 servings


  • Serving Size: 1 (520.2 g)
  • Calories 1063.6
  • Total Fat - 13.3 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 0 mg
  • Sodium - 45.2 mg
  • Total Carbohydrate - 200.1 g
  • Dietary Fiber - 7.1 g
  • Sugars - 1.2 g
  • Protein - 31.5 g
  • Calcium - 92.5 mg
  • Iron - 11.4 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 1.8 mg

Step by Step Method

Step 1

Mix all ingredients (except the olive oil and cornmeal) the night before with a spoon until it’s combined, and leave covered in a large bowl, in a cool place, on the counter overnight.

Step 2

Before preparing the ingredients for the pizza, remove the dough from the bowl onto a well floured surface, and fold the dough over a few times, just until the flour covers all the sticky surfaces, as the dough will be really sticky.

Step 3

Prepare 2 large baking sheets by dividing the oil between them, and rubbing it all over the pan, then sprinkle with cornmeal.

Step 4

Divide the dough in two (or you can make 4 small pizzas) and shape into the desired shape and desired thickness, using a little flour to prevent sticking your hands.

Step 5

Preheat the oven to 425 degrees F.

Step 6

Leave the dough on the counter while the oven heats up. Once the oven is up to temperature, put the crusts in for 10 minutes (depending on the thickness). It should not be doughy anymore, but should not be browned at all yet.

Step 7

Take the crust out of the oven. Let the crust cool, then prepare your pizza and bake.


No special items needed.

8 Reviews


Interesting crust, using the Sullivan St. Bakery method (I make my bread this way often.) It makes a thin crust, which we like. I will pre-bake it next time for a shorter period of time, since mine started to bubble up like flat bread, and that is why my photos make it look “lumpy”, and it was a bit too crispy.


review by:
(6 Oct 2018)


this is great! We made as directed but just used pizza sauce and cheese on the pizza -- making two pizzas. A fun meal! Thanks for sharing!


review by:
(9 Jul 2018)


I was pleased with how this crust turned out, I made no changes what so ever, this is a recipe I will use again, thank LindasBusyKitchen


review by:
(9 Dec 2012)


We love whole wheat crust and this is a good one indeed!


review by:
(23 Sep 2012)


When I use whole wheat dough I don't feel as guilty eating pizza more often. This is a great crust that isn't real thick, which I like. It makes a very nice pizza!


review by:
(21 Sep 2012)


Delicious pizza dough!


review by:
(19 Aug 2012)

You'll Also Love