This healthier homemade pizza dough comes together so easily that you may never go back to store-bought again. This may sound suspect, but hear me out: the dough comes together in a food processor, requires only a few kneads, and needs no rise time. Healthy, quick, no-rise? I’m in. You could have a homemade pizza ready in less time than it would take for delivery. Plus, the recipe makes enough for two pizzas. You can make them both at once, or freeze one ball for a different night. What are you waiting for?!
This recipe isn’t just quick and healthy, either. It boasts a pleasant yeasty flavor, slight chew in the middle, and a thin crispy crust. There’s nothing not to love!
How to make this healthier homemade pizza dough
I’m not exaggerating when I say this dough comes together in minutes. Here’s what you have to do:
- Whisk water, rapid rise yeast, extra virgin olive oil, and honey together in a small measuring cup. Wait about 5 minutes for it to proof.
- Combine flour, salt, and grated parmesan cheese in a food processor. (This is one of the few times I’ll call for plain ol’ parmesan instead of Parmigiano-Reggiano.)
- Add your yeast mixture to the food processor and process until you have a shaggy ball of dough.
- Knead the dough a couple times until it comes together.
- Divide into two balls and roll each out into a round of about 12 inches in diameter. An even surface-level is more important than a perfectly round shape.
- Top, bake, and serve! If you’d like to make the pizza pictured below, see my pesto pizza with zucchini and spinach.
What makes this dough healthier?
Unlike most pizza doughs, this one uses a combination of whole wheat and all-purpose flour. I love the addition of whole wheat flour here not only for its health benefits, but also because it adds a more interesting texture and chew to the dough. The recipe also calls for honey, rather than the usual granulated sugar, to proof the yeast. A tablespoon of granulated sugar wouldn’t do us any harm, but I’m all for using unrefined sugars whenever possible. Plus, the honey helps the crust brown in a way that granulated sugar does not.
After searching high and low for a whole wheat pizza crust recipe, I adapted a recipe from Kate of Cookie & Kate, who never fails me. Her recipe is very similar, though it uses exclusively whole wheat, and sugar rather than honey. I swapped some of the whole wheat flour for all purpose because I wanted to achieve a slightly chewier pizza. Sometimes I find that whole wheat adaptations of foods stray too far from the original, but this healthier homemade pizza dough does not disappoint.Print
Healthier Homemade Pizza Dough
A healthy and quick pizza dough that comes together in a food processor and requires no rise time. What’s not to love?!
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20 minutes
- Yield: 2 12-in pizzas, 8 slices each 1x
- Category: Dinner
- Method: Oven
- Cuisine: Italian
- 1 cup very warm water, almost too hot to the touch
- 1 tbsp extra virgin olive oil
- 1 tbsp honey
- 1 envelope (2 1/4 tsp) instant or rapid rise yeast
- 1 3/4 cups all purpose flour
- 1 cup whole wheat flour
- 1/4 cup grated parmesan cheese
- 1 tsp kosher salt
- Preheat oven to 500 degrees with a rack in the center of the oven.
- Whisk together water, olive oil, honey, and yeast in a measuring cup or small bowl. Allow to proof for about 5 minutes, after which point the mixture should be frothy and puffy.
- Pulse flours, salt, and parmesan cheese in a large food processor until combined.
- Slowly add yeast mixture and process until a shaggy ball of dough forms, about 30 seconds to a minute.
- Move dough onto a floured work surface and knead a couple times until it comes together.
- Divide dough into two balls and roll each out into a thin round of about 12 inches.
- Transfer each round to a pizza pan or sheet pan and top as desired.
- Bake one at a time until edges are browned, 10-12 minutes depending on your toppings.
- Slice and serve immediately.
- Every oven is different, so keep an eye on your pizza. If your crust is browning too much, transfer the pizza to a lower rack. If it’s not browning enough, move it up higher.
- This recipes yields 2 12-inch pizzas. If you plan to make only 1, you can save the leftover dough in the fridge for a couple days or the freezer for much longer. (If you save in the fridge, the dough will probably expand a little bit over time. This is okay!)
- Serving Size: 1 slice
- Calories: 94
- Sugar: 1.2 g
- Sodium: 100.1 mg
- Fat: 1.6 g
- Saturated Fat: 0.4 g
- Carbohydrates: 17.2 g
- Fiber: 1.3 g
- Protein: 3.1 g
- Cholesterol: 0.9 mg