A soft, chewy whole wheat, oil-free vegan pizza dough that takes about 30 minutes from start to finish. This straightforward recipe produces two thin-crust pizzas with a tender interior and slightly crisp edges—perfect for a healthy, satisfying pizza night.
Easiest Whole Wheat Oil-Free Pizza
Servings: 2 pizzas
Rating: 5 stars (10 ratings)
Overview
I developed this dough because many recipes use oil, white flour, or dairy. This version uses white whole wheat flour, instant yeast, and a hint of nutritional yeast for depth of flavor. The process is simple: proof the yeast, combine the dry ingredients, knead briefly (by hand or with a mixer), divide and roll, top, and bake. It’s a reliable dough that turns out soft, slightly chewy in the middle, and with a pleasant crisp on the bottom when baked a few extra minutes.
Ingredients
- 1 cup warm water (about 110°F / almost too hot to touch)
- 1 envelope instant or rapid-rise yeast (2 1/4 teaspoons)
- 1 tablespoon sugar
- 2 3/4 cups white whole wheat flour
- 1/4 cup nutritional yeast
- 1 teaspoon salt
- Pizza sauce or tomato sauce (amount as desired)
- Non-dairy cheese, optional (for example, a plant-based shredded cheese)
- Vegetables for topping: green peppers, red onion, tomatoes, mushrooms, spinach, zucchini, broccoli, artichoke, sun-dried tomatoes, etc.
- Optional: tempeh sausage crumbles or another plant-based protein
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl (or the bowl of a stand mixer), whisk the warm water, yeast, and sugar briefly. Let the mixture sit for about 5 minutes until it becomes slightly foamy. This confirms the yeast is active.
- Add the white whole wheat flour, nutritional yeast, and salt to the bowl. If using a stand mixer, attach the dough hook and mix on medium-low (about setting 2) for 5 minutes until a smooth dough forms. If mixing by hand, stir with a wooden spoon until combined, then turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
- Divide the dough in half. On a lightly floured surface, roll each half out to about 11 inches in diameter (or to fit your pizza pans). This recipe yields two medium-sized pizzas.
- If your pans are not non-stick, you may wish to very lightly spray or dust them to prevent sticking—use as little oil as possible if needed. Transfer the rolled dough to the baking pans.
- Spread pizza sauce evenly over each crust, then add vegetables, tempeh sausage crumbles if using, and non-dairy cheese if desired.
- Bake for 8 minutes for a soft, chewy crust. If you prefer a crisper crust, bake for 10 minutes or until edges and bottom reach your preferred level of crispness.
Notes
- Nutrition values reported are for the entire crust and do not include toppings.
- For a softer crust, avoid overbaking. For a crisper base, place the pizza on a preheated pizza stone or a dark baking sheet for a few extra minutes.
- If you frequently make doughs or breads, a stand mixer with a dough hook saves effort and time and makes kneading effortless.
- White whole wheat flour provides whole grain nutrition with a milder flavor and lighter texture than regular whole wheat flour; substitute carefully if using a different flour type.
Topping Ideas
Some favorite vegetable combinations: green peppers and red onion; tomato, spinach and mushrooms; zucchini and artichokes; broccoli and sun-dried tomatoes. Add a little non-dairy cheese sparingly—plants and vegetables bring most of the flavor, so you don’t need a lot of cheese to make a delicious pizza.
Final Thoughts
This whole wheat, oil-free dough is an easy way to enjoy homemade pizza without the heaviness often associated with typical fast-food or takeout pizzas. It’s fast enough for a weeknight and flexible enough to please kids and adults. Let the oven do the work—top however you like and enjoy a lighter, plant-based pizza night.