Carla Christian, RD, LD
Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.see more from this author
hi I glad to have found your recipe! I am having difficulty…I measured everything to the gram and the dough is so wet that it is impossible to knead it and it’s sticking to my hands, etc. I even added the extra 1/4c that was supposed to be kneaded in- to the actual bowl and it is so wet. what am I doing wrong? thanks
Wow great results made a really good pizza definitely recommend
1 cup water is way too much, misprint maybe. Easy fix but just notng.
If I’m SOS free, how would the recipe be modified?
You could leave out the salt but the yeast needs a sugar to feed on and to activate it. You could try maple syrup, honey, or rice bran syrup.
Easy to make and came out delicious! I doubled the recipe and divided it into 4 “mini” pizzas (each roughly half the size of a standard size cookie sheet), which made the crusts thick and hearty. It very filling, too—just two slices from a mini pizza were *plenty* to eat. Thanks for a recipe I’ll be coming back to again! 🙂
Is it possible to triple the recipe to produce enough for three doughs at the same time.
I thought you had to let the dough rise first until it is doubled. Is this correct, just let it rest for 10 minutes and then use it for pizza?
This recipe is correct, you just need to let it rest for 10 minutes before it’s ready to use! Let us know how it turns out.
I would like to use this recipe to make vegan calzones. The recipe calls for 1 pound 8 oz of whole-wheat pizza dough.
How much, weight wise, does this recipe make?
I’d appreciate a response if possible.
Thank you very much
This turned out really good. I made it with spinach and mushrooms as toppings. I am wondering if using almond or oat flour would turn out nearly as well.
This recipe is simple and never fail the many times I have made it. However I would like to try rolling out the dough and then freezing it before baking, has anybody tried this?
Making this pizza dough is so easy and it’s delicious. I use the bread hook on my Kitchen Aid to work the dough for a couple minutes. I’ve used this dough with many different toppings and it always turns out perfect.
Do you think there’s any way I can get away with not using a rolling pin
to roll it out?
This recipe doesn’t say how long you have to cook the dough for? Do I cook it for 10 or 30 minutes at 350F or 400F and then put my toppings on and then cook it again? Can you please add in the additional needed information Thank you!
This recipe is intended to provide the dough base that you can use in other FOK pizza recipes, and bake times will vary depending on the recipe. Each recipe will specify the bake time that’s appropriate for the type of sauce/toppings it calls for. But if you want to create your own pizza and not use a prewritten recipe, we recommend taking a look at our article about how to make the best homemade pizzas. It will give you suggestions on whether to parbake the crust before topping it or pop everything in the oven at once: https://www.forksoverknives.com/how-tos/how-to-make-the-best-homemade-vegan-pizza/
I did not have white whole wheat but it turned out great with regular whole wheat. Made the sauce with tomato paste, herbs and water and topped with zucchini, spinach and mushrooms. My non vegan partner said it was wonderful. Thanks!
This worked with a Bob’s Red Mill gluten free flour and coconut sugar. Rolling it out was challenging though, just make sure you use tons of flour to keep it from sticking. Great recipe!
Helpful, thank you!
Because it says to pre-cook the dough before adding toppings, I wanted to ask if anyone had tried using this to make calzone type pizza? Obviously doing that I couldn’t precook the dough.
I am a walker/hiker, and want something that is portable, easy to hold in one hand and eat but still relatively healthy. It used to be I would have sausage rolls or pasties (UK) but they are obviously loaded with oils and fats, so I thought no oil pizza dough, might be a good alternative. I can stuff them with veggies, and tomato sauce, etc.
Any thoughts or suggestions appreciated.
Silicone baking mats! Life changing when comes to rolling out dough
Nice no butter nor oil recipe! Thank you. I wonder if this will work in a bread machine on the dough setting.
I was wondering the same thing? Did you try it in the bread machine?
What is the total calorie for the base please?
What if yeast isn’t fast rising? How can I adjust the recipe?
If you use sorghum flour instead of whwh
ole wheat..it is gluten free amd plant based. Add a teaspoon of apple cider vinedar it also belps bind the crust together…
Can I make several of these and form into a ball to freeze for later?
I would say yes..but stay to the lighghter side of flour..as it freezes it will create more moisure, esp when thawing..then when you thaw amd roll it out you will not create a drier crust when using a little flour to keep from sticking to surface…you also might try using cornmeal instead when rolling out ….
Can you use the whole wheat flour (from red wheat) if you prefer? Will it still be good?
I don’t see where it states the calories in the crust. Also what size is it stretched out to please.
It says at the top…Makes one 12” pizza
how many grams of each ingredient?
I’m interested in trying this recipe. What I’m wondering, do I pre-bake it before adding my toppings or do I layer my toppings on the dough before I bake it.
In the balsamic pizza recipe, it says to bake the crust alone for 8-10 min at 400, then take it out, add the toppings, and continue baking for another 8-10 minutes
I was really pleased with how this recipe turned out. It was fast, easy, delicious. I will have to try using baking powder and omitting the sugar to see how it compares. Instead of a traditional round crust, we rolled it out into a basic rectangle then fit it into a half-sheet steel pan with a silicone liner. My daughter said it was better than delivery (which is good because I’m trying to teach her how much better plant-based eating is).
I’m trying to teach my granddaughter (19), and her diabetic bf
Awesome to hear it worked with silicon liner. I have my epicure pan which is half a pound with that silicone liner and I wasn’t sure if it would work. 🙂
please tell me what white whole wheat flour is? Thank
White whole wheat is whole grain – just from a white wheat berry instead of the harder red wheat berry. Both include bran germ and endosperm.
Compared to the red wheat berry, the white berry’s bran produces a lighter color and sweeter taste. As opposed to whole-wheat flour, which tastes nutty, white whole-wheat flour is more mild-tasting. It’s a good choice for people who want the nutritional benefits of whole-wheat, but don’t like the earthy whole-wheat taste.
White whole wheat flour is wonderful. It’s whole wheat flour made from a variety of whole wheat that is milder in flavor and lighter in color than red wheat, which is the variety used to make “whole wheat flour.” You get the fiber goodness, but it tastes closer to all-purpose flour.
Has anyone got a suggestion for a yeast free option?
How would I sub sourdough for the yeast?
Sourdough starter works great if you have any
Thank you, Carla.
I tried with baking powder or baking soda, I can’t remember, so shall have to have another go to be sure 🙂 Whatever, it worked and was easy to make…and delicious.
Can one freeze this dough?
As baking soda would have needed an acid to help activate it, my assumption would be you used baking powder as it already has the acid mixed in with it.
Can’t wait to hear which it was!
Can I use date sugar. Please answer
Sure can. The sugar is used to feed the yeast so any sugar will work. Even honey can be used as it is a sugar.
The best pizza dough recipe I’ve found. I was even able to replace the flour with a one to one gluten free flour. I’ve made it several times now and love it.
I’m diabetic and can’t use sugar cane. Can I use a sugar substitute instead?
Just made this pizza dough for the 6th time. Easy and delicious. Well-liked by my whole family.
I’ve just made this pizza dough for the 6th time. Easy and delicious! Well-liked by my whole family. Thank you!
I was really confused by “White wholewheat flour” until I did a bit of digging. Here in the UK our wholewheat flour is milled from ‘white’ wheat, whereas in the USA wholewheat flour is usually milled from red wheat. So, for any other UK visitors to this recipe just use the wholewheat flour you can buy in any store! Off to make pizza now 🙂
Thanks for this info. I was wondering about the type of flour to use. I’m going to try this now ☺️
I didn’t read the directions…put the toppings on, then baked!! I hope it turns out!
This crust is easy to make and delicious. It’s a keeper in my book.
Can you substitute Gluten Free flour ?
The yeast needs something to work on… perhaps you could try date paste or maple syrup. I think it would work with gluten free flour.
Is it possible to make without sugar?
I was so surprised how easy this pizza dough is to make. I’ve made very complicated breads over the years, but this recipe is fast and delicious. There is no reason to buy prepared dough again! I use Red Mill dry yeast (yes, it must be refrigerated) and Red Mill white whole wheat flour. Yummy.
Can I makes this work Maple syrup or coconut sugar instead of white sugar? Also, is while wheat flour ok to use? Thanks!
I’m assuming the only reason for the sugar is to proof and feed the yeast?