This pizza dough is simple and easy to make. You just need a few ingredients and a little muscle power and you will have yourself some wholesome and delicious pizza.
Once the ingredients are combined and you have kneaded the dough, just roll it out and let it rest for about half an hour. The longer you leave it the deeper the base will be. Alternatively, for a thin and crispy pizza, you can top it and bake it straight away after you have rolled it out.
For pizza topping ideas see Clean Eating Wholemeal Pizza.
Clean Eating Wholemeal Pizza Dough
By
Published:- Yield: 4 Pizzas
This recipe is simple and easy to make. You just need a few ingredients and a little muscle power and you will have yourself some wholesome and delicious pizza dough!
Ingredients
- 2 teaspoons Easy Bake/Fast Action Yeast
- 500 grams Strong Wholemeal Bread Flour
- 5 Tablespoons Olive Oil
- 240 ml Warm Water
- 1/2 teaspoon Fine Sea Salt
Instructions
- Place the yeast into a large bowl and pour the flour over the top of it.
- Sprinkle the salt over the flour and then make a well in the center of the mixture.
- Pour in the olive oil and warm water and combine with a spoon.
- Once the mixture is mostly combined, get your hands in and bring everything together to form a ball.
- Take the ball out onto a lightly floured surface and knead for 10 minutes.
- Once kneaded, cut the dough into 4 equal pieces
- Roll out each of the 4 pieces of dough until they are approximately 0.5cm thick and place them onto a baking tray lined with grease proof paper.
- Cover the rolled out pizza bases with a tea towel and leave to rise for about 30 minutes.
- Preheat the oven to 200°C and prepare your pizza toppings whilst you wait.
- After 30 minutes, top your pizza with your desired toppings and then bake in the oven for 25 minutes, until cooked. (You can use a spatula to lift up the pizza so that you can check if the dough is cooked at the bottom).
14 Comments
Clean Eating Vegetarian Pizza – The Kitchen Shed
9th May 2014 at 6:01 am[…] For the Clean Eating Wholemeal Pizza Dough Recipe Click Here. […]
Missy Smith
27th June 2014 at 6:08 pmCan U use this to make a pizza in the slow cooker?
Missy Smith
29th June 2014 at 7:53 pmThank you x
Lisa Witts-Hunt
7th July 2014 at 7:54 pmCould you make this in a bread maker?
Jackie Hope
14th January 2015 at 9:23 pmHi I am on a extremely low fat diet due to gall bladder problems and finding it really hard to find things that I can eat. My appetite is also not as good as it could. Would you have any suggestions and do you know the fat percentage of your pizza bases. Thank you in advance.
Bethany Corbett
5th February 2015 at 10:38 pmMade pizzas for dinner tonight and they were delicious. The dough tasted really good and cooked well. My 4 year old son didn’t even notice the difference (he’s used to having white dough pizzas). There was plenty of dough so I have frozen half of it to use next time 🙂
Zoe Scowcroft
8th March 2015 at 9:09 amDo you have any freezing recommendations for this?
Jamie Owens
15th March 2015 at 4:23 amI am going to try this. I love making my own pizza crust.
Anon
3rd February 2017 at 6:54 amYum
Louise
24th April 2017 at 11:06 pmHow many calories per pizza?
Mark
12th May 2018 at 9:45 pmVery tasty and more substantial than a standard mix, scaled down using 300g flour to make two pizzas. Nearly opted for a 50:50 white / wholemeal recipe but thought I’d go the whole hog and pleased I did.
Bookmarked and will be making again.
Thanks
Alicia
11th October 2018 at 5:58 pmIt´d be great if you could add nutritional information to you recipes, it would help many of your readers. Thank you 🙂
Richard Wilson
23rd February 2019 at 7:32 pmFound this recipe really disappointing. The dough didn’t cook right through on two pizzas and stuck to the tray in the others.
Also found it very savoury and unappealing – the sugar in normal pizza dough is mostly used up in carbon dioxide production so I don’t see the need to omit it.
Charlie @ The Kitchen Shed
23rd February 2019 at 8:45 pmHi Richard, I’m sorry to hear you were dissapointed with your pizza dough! I’m particularly sorry that two of the pizzas didn’t cook through whilst the other two stuck to the pan. Did you roll out the dough to 0.5cm thick and line your baking tray with grease proof paper as suggested in the recipe method? Yes, this pizza dough is savoury, I’m sorry if that was disappointing, this is a clean eating recipe blog and so we do try to omit all refined sugar from our recipes. Hopefully you will find the perfect pizza dough recipe for you, I’m sure you will. Many thanks for your feedback, Charlie.