Thin-Crust Whole-Wheat Pizza Dough

Thin-Crust Whole-Wheat Pizza Dough

This easy homemade pizza dough for thin-crust pizza, made with 50 percent whole-grain flour, provides 4 grams of fiber per serving without tasting too wheaty. If you have a food processor or stand-mixer with a dough hook, let your machine do the kneading for you. The pizza dough freezes beautifully, so make a few batches at a time and keep your freezer stocked.

From EatingWell: September/October 2011, The Simple Art of EatingWell
Yield: 1 pound, for 5 servings
Active Time: 20 minutes
Total Time: 1 hour 20 minutes


  1. 3/4 cup plus 1 tablespoon lukewarm water (105-115°F)
  2. 1 package active dry yeast (2 1/4 teaspoons)
  3. 1 teaspoon sugar
  4. 1 cup whole-wheat pastry flour (see Tips)
  5. 1 cup bread flour or all-purpose flour
  6. 1/2 teaspoon salt


  1. Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour, bread flour (or all-purpose flour) and salt until the dough begins to come together.
  2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor or in a stand mixer with a dough hook. Process or mix until it forms a ball. Continue to process until the dough is smooth and elastic, about 1 minute more in a food processor or 4 to 5 minutes more on low speed in a stand mixer.) Place the dough in an oiled bowl and turn to coat.
  3. Cover with a clean kitchen towel; set aside in a warm, draft-free place until doubled in size, about 1 hour.

Tips & Notes


Nutrition Per Serving: 196 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 39 g carbohydrates; 6 g protein; 4 g fiber; 235 mg sodium; 45 mg potassium.

Nutrition Bonus: Folate (30% daily value)

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch