Homemade wholemeal pizza dough
This homemade pizza dough is made with wholemeal flour, water, a tablespoon of olive oil and baking soda instead of slow-rising yeast. Blend the ingredients and spread the dough thinly on a baking tray; it bakes in just eight minutes, creating a crisp, satisfying base thanks to the fibre in whole grains, ready for your favourite toppings.
At a glance
- Prep10 min
- Cooking8 min
- Total18 min
- DifficultyEasy
Allergens
- Gluten
Who this recipe is for
Homemade pizza dough with wholemeal flour and olive oil: a fibre-rich alternative to refined commercial dough that can fit into a weight-loss plan.
Ingredients
Step by step
- Preheat the oven to 200 ºC and line a baking tray with baking paper.
- Put the wholemeal flour, water, olive oil, baking soda and a pinch of salt in a blender jug.
- Blend all the ingredients until you have a smooth, runny batter without lumps.
- Pour the batter into the centre of the lined baking tray.
- Use the back of a spoon to spread it into a round shape, as thinly and evenly as possible.
- Bake at 200 ºC for 8 minutes.
- Carefully remove the tray from the oven and turn the dough over. It is now ready for your favourite toppings and a final bake.
Adaptations
How to change it depending on the day. Each change keeps the dish, it does not replace it.
For an oat-based version (with more protein)
Replace the wholemeal flour and water with 1 cup of rolled oats, 3 egg whites, 1/4 cup of almond drink (or milk), 1/4 teaspoon of salt and 1/4 teaspoon of baking powder, blending everything together.
For people with coeliac disease or gluten intolerance
Use the same amount of buckwheat flour, wholegrain rice flour or certified gluten-free rolled oats.
For a crispier, more aromatic base
Add half a teaspoon of dried oregano, basil or garlic powder to the dough before blending.
How to store it
The part-baked base keeps for 2 days in the fridge, wrapped or in a closed container. You can also freeze it part-baked, separated with baking paper. Finish baking it with the toppings on, straight from frozen.
Common mistakes and how to avoid them
- The base sticks to the paper or breaks when turned if it is moved before it sets. Leave it alone for the 8 minutes and use a wide spatula.
- If the centre stays raw and pale, the batter was spread too thick. It should be thin and even, which is why it is spread with the back of a spoon.
- A bicarbonate aftertaste appears with a heaped or poorly mixed measure. Level it off and whisk until no white lumps remain.
Variations
- Half wholemeal flour and half plain wheat flour, for a less dense base. It still contains gluten.
- Wholemeal spelt flour instead of wholemeal wheat flour. It also contains gluten.
- As small bases for one person. Shorten the baking time and keep watch, as they cook sooner.
Frequently asked questions
Can you make pizza dough without yeast?
Yes. This recipe rises with bicarbonate of soda, not fermentation, so there is no waiting. You get a thin, crisp base, different from the fluffy base of fermented dough.
How long do you bake a wholemeal pizza base?
First 8 minutes at 200 ºC with just the dough. Then turn it over, add the toppings and bake again for 5 to 10 minutes, until the toppings are cooked.
Why is the batter for this pizza runny?
Because it is not kneaded. It is whisked with a hand blender and spread with the back of a spoon. It sets in the oven at 200 ºC and gives a thin base. That is why you need to leave it alone for the 8 minutes.
What it provides
Wholemeal flour retains the bran and germ of the grain, providing more fibre and B vitamins than refined flours. This fibre promotes slower carbohydrate absorption and prolongs the feeling of fullness after a meal. Extra-virgin olive oil adds beneficial monounsaturated fatty acids, avoiding the saturated fats or refined vegetable oils often found in industrial pre-baked doughs.
The dietitian's tip
Once the base has pre-baked for 8 minutes and you have turned it over, add a thin layer of homemade tomato sauce or plain crushed tomatoes, assorted vegetables (mushrooms, onion, courgette or pepper) and a lean protein source such as shredded chicken, tuna in spring water or low-fat cheese. Bake it for a further 5 or 10 minutes until the cheese melts or the vegetables are tender.
Discover more ideas in our weight-loss plan and children’s nutrition guide. More easy, satisfying recipes: sweet potato toast with guacamole and salmon and healthy oat biscuits.
What a recipe is not
This recipe fits into a plan; it does not replace one. It cures nothing and it is not calculated for one particular person: the quantities are indicative and will need adjusting to your case.
If you have a medical condition, take medication or follow a prescribed diet, check with your doctor or your dietitian before changing anything.
Where this recipe comes from
The main guide
Weight-loss diet: how to lose fat and keep it off
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