Whole Wheat “No-Work” Pizza


My thoughts this past week:

I can’t wait to make homemade pizza for the first time
Good thing I have a stand mixer now
I’m so happy Niki chose this for this week’s Food Matter’s Project recipe
Ohhh it must be super thin and crunchy so Peter loves it
Crap, pizza is definitely not on this 6 day diet, oh well, it’s whole wheat right?
Hmm, I don’t need a stand mixer for this recipe. Weird. 
How am I going to make a flat circle with this gooey mess?
I’m guessing my “perforated pizza baking sheet” won’t work with this dough
oh…. I’m supposed to use HALF the dough per pizza! Oops.

This was an experiment to say the least! And it ended up a fun and delicious one…even though we’re not fans of fluffy thick crust pizza. I am still not sure how much of the thickness was my fault or the recipe’s. The result:

  • It tasted great with whole wheat
  • Adding fresh rosemary and cornmeal is the way to go, great flavor and “crunchier texture”
  • Don’t use a perforated pizza baking sheet, this dough is too wet
  • Read ALL the directions (half the dough for a smaller pizza) … or you will have very thick pizza

::: Before baking :::


::: a healthier, yet delicious pizza. yum! :::

Whole Wheat Pizza     makes 1 large pizza or 2 small

pizza dough recipe from The Food Matter’s Cook Book

  • 1 1/2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup fine ground cornmeal
  • 1/2 teaspoon instant yeast
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons olive oil, plus more for greasing

You literally just combine the dry ingredients then add the water, mix, and let it sit to rise for 8-12 hours.

For the full recipe head over to, Niki’s fabulous blog Salt & Pepper, she is this week’s FMP host.

And for some creative recipes using whole wheat pizza dough head here.

Pizza Sauce

  • 1 28 ounce can strained tomatoes
  • 1/4 cup water
  • 1 tablespoon minced garlic
  • handful of fresh basil, chopped
  • 2 teaspoons dried oregano
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • black pepper to taste
  • 1 tablespoon olive oil
  • pinch of cayenne

Combine all ingredients in a saucepan. Bring to a boil, then turn the heat to low. Let simmer for at least 10 minutes on low. 

Topping used:

  • fresh mozzarella (bocconcini)
  • shredded Italian cheeses
  • artichokes
  • hearts of palm
  • mushrooms
  • salami



So thinks they have BEST recipe for thin crust pizza out there?

I could a stab at what I think is THE best regular flour thin crust pizza right here



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::: keelymarie :::

20 Replies to “Whole Wheat “No-Work” Pizza”

    1. It added such a nice flavor. Now if only I had a green thumb and could keep an herb garden…
      I bet YOU have the world’s best pizza dough recipe missy?!

  1. Artichokes!!! How delicious! Looking at the picture I thought it was roasted garlic (another possibility?). Looks great- and don’t worry, my fiance didn’t realize that the dough had to be divided into two either! =)

  2. Yummy! This looks great. I used all the dough for one big pizza, but I agree that it was a little too thick in some areas. We still loved it, but I can’t wait to experiment some more!

  3. I am totally adding cornmeal next time. I made two pizzas, and I tried to squish the dough as thin as possible on the second try but it still wouldn’t qualify as thin crust! I’m looking forward to experimenting more with Bittman’s recipe, I’m not giving up on it yet!

    1. We did one plain and one with rosemary and cornmeal. The rosemary cornmeal pizza had more texture and of course flavor. Do you have any non Bittman thin crust dough recipes?

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