Whole Wheat Pizza Dough


  • 1+1/4 oz. package active dry yeast
  • 1/4 c. warm water
  • 1 Tbsp. honey
  • 3+3/4 c. whole wheat flour
  • 1 c. water
  • 2 Tbsp. olive oil
  • pinch of salt


  1. In a small bowl, mix yeast, 1/4 cup warm water, and honey. Set aside to foam for about 5 minutes.
  2. In a medium mixing bowl, combine one cup water, oil, and salt. Add yeast mixture and flour.
  3. Knead in bowl until dough holds together, adding more water as necessary to make a soft dough.
  4. Turn dough out onto floured board and knead, adding more flour as necessary, for about 5 minutes, or until smooth and springy.
  5. Oil dough with a little olive oil and let rest in a warm place for a couple of hours before using. Can be refrigerated and used the next day.
  6. Roll out dough, add desired toppings and bake at 400 – 425 degrees F for 20 – 25 minutes, or until crust is lightly browned on bottom. Makes 2 pizza crusts.

* Try adding a cup or two of cooked shredded cauliflower or other vegetables to your pizza dough.

Browse Cook(s): Mark Anthony

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.