Whole Wheat Pizza Crust

This is our go-to family pizza crust recipe. I have been making my own pizza about once a week since I was in high school!

It takes about 2 hours from start to finish, so it might be a fun weekend activity for you.

Feel free to top it with any pizza garnishes you like, as long as they’re not too watery. I always cook the mushrooms and greens down in a pan first (with lots of garlic and some olive oil) before putting them on top of the tomato sauce, vegan mozzarella, and plant-based pepperoni.

The crust comes out very soft and fluffy, and you can dip the crust in soy milk or olive oil mixed with balsamic vinegar.


  • 1 Tbsp active dry yeast
  • 1 tsp coconut sugar
  • 1 1/2 cups hot water (105-115 F)
  • 3 1/4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup olive oil
  • 1 tsp salt
  • Pizza toppings! Plant-based cheese and pepperoni, mushrooms, peppers, tomato sauce, garlic, oregano, basil, spinach, etc.


In a small plastic (non-metal) bowl, mix the yeast and coconut sugar, then add the water. Let it sit for 5-10 minutes to form a foam over the surface.

With a wooden spoon, stir in 1 1/4 cups of the flour until smooth. Rapidly mix for 5 minutes to develop the gluten, then cover and rest for 5 minutes more.

Next, thoroughly stir in the olive oil and salt, followed by the whole wheat flour. Once that’s smooth, knead in the remaining 2 cups of white flour with your hands.

When the flour is all incorporated, knead for an additional 5 minutes. Return the dough to the bowl, cover, and let it rise in a warm spot for about an hour or until it has doubled.

With a bit of flour on your hands, stretch the dough out to the size of your pan and lay it down on the parchment-lined pan, ready for toppings.

Decorate your pizza with your favorite toppings.

Bake at 475F for 10 minutes until the edges start to turn brown. Cut your pizza into pieces and enjoy warm from the oven!

If you have leftovers, you can store them in the fridge or freezer and reheat in the oven at 350F for about 10 minutes.


Here’s a quick reminder today to take care of ourselves first.

Just because someone is suffering, that doesn’t give them an excuse to treat you badly.

You can always treat yourself kindly, as a place to start.

What’s one small thing you can do today to make yourself happy?

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

6 responses to “Whole Wheat Pizza Crust”

  1. […] #8. Leek and Olive Pizza with Whole Wheat Crust […]

  2. maitridojo Avatar

    Becky says on her blog Baking with Becky (link below): “I was a little skeptical about a pizza without a sauce, but this was wonderful! Give it a try!”

    1. maitridojo Avatar

      Thanks Becky! I’m so glad you and your family liked the pizza! 🙂

  3. […] Pizza with pineapple, garlic, enoki mushrooms, kale […]

  4. maitricookswithlove Avatar

    The best homemade pizza!

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