Pizza with Wheat Crust Recipe

Read Reviews
5 2 4
Publisher Photo
If you're looking for a change from traditional pizza crust, try this whole wheat version from Kathryn Maxson of Mountlake Terrace, Washington. Covered with your choice of pizza toppings, the homemade crust is thick, tender and tasty.
TOTAL TIME: Prep: 15 min. + standing Bake: 20 min.
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + standing Bake: 20 min.
MAKES: 16 servings


  • 1 cup water (70° to 80°)
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2-1/4 teaspoons active dry yeast
  • 1 can (15 ounces) pizza sauce
  • 3 cups (12 ounces) shredded mozzarella cheese
  • Pizza toppings of your choice, optional

Nutritional Facts

1 slice: 170 calories, 7g fat (3g saturated fat), 16mg cholesterol, 375mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.


  1. In a bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  2. When cycle is completed, turn dough onto a lightly floured surface. Cover and let stand for 10 minutes. Divide dough in half; press each portion into a greased 12-in. pizza pan. Spread with pizza sauce and sprinkle with cheese. Add toppings if desired. Bake at 400° for 18-20 minutes or until the crust and cheese are lightly browned. Yield: 2 pizzas (8 slices each).
Originally published as Pizza with Wheat Crust in Quick Cooking May/June 2000, p33

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Pizza with Wheat Crust

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
scrapo User ID: 2908723 39091
Reviewed Jun. 13, 2011

"Great Crust!"

jmkasprak User ID: 2880256 26980
Reviewed Nov. 29, 2010

"This crust really stood up well to the many toppings we like on our pizza."

Loading Image