This whole wheat pizza recipe has finally made it to my blog and I am so happy to share it with you. I have talked about it for a few times already on instagram, and many of you asked me for the recipe. It is made with really simple ingredients and it’s so easy to prepare. It’s so crunchy on the outside but soft on the inside. Today, I will also share with you some hints&tips how to make the real italian pizza at your home.
This pizza is made from the whole wheat spelt and rye flour. It’s easy to digest, and the dough itself is vegan/plant-based.
I do this pizza often when we have friends over, they just love it! So, you can be sure this recipe was tested many times, also by my italian friends 🙂 Before they arrive, I prepare the dough and let it rise. After, when we are all and ready, I start baking pizza. It needs only 7 minutes in oven 🙂
How to use the Whole wheat and rye spelt flour for making a dough
As I mentioned, in my previous blogpost, spelt contains much less gluten, so it’s more difficult to make a dough. For this reason, I added a rye whole wheat flour.
If you prepare this pizza, you will notice that the dough will be different (from a classic one), very soft and you need to pay more attention not to stretch it a lot, otherwise it will break. Maybe the first time it will be difficult but then you get used.
If by mistake you make some holes while creating the round shape of pizza, do not worry. Just bring the dough back together, covering the hole. The taste will not change, it will be the deliciuos anyway!
When shaping the round pizza, the dough must be very thin. Try to keep it about 0,5 mm low, so it can bake through and be crunchy enough.Leave always more dough at the corners, it will grow tall in the oven, so it will be crunchy on the outside, but soft on the inside.
How to create dough if you do not have any kitchen robot
I do not have kitchen robot, so I do by hands everything. This dough is quite easy to make but it requires some work. If you have never done a dough before, I explain below, in the recipe summary, the exact steps of how to make it.
Ingredients for pizza
I recommend using good quality ingredients. My most favourite basics for pizza are: tomato sauce (from classic tomatoes and cherry tomatoes), mozzarella di buffala (or simple good quality mozzarella), fresh basil, prosciutto crudo, rukola and high quality extra virgin olive oil.
Tomato sauce for the base
Tomato sauce is as important as a good dough. Tomato sauce is what makes pizza from good to WAW. I prepare this tomato sauce immediately when I start preparing the dough. Important is to combine 2 different kinds of tomatoes, the classic and daterini (cherry) ones. In summer it’s easier, because I just buy cherry tomatoes and cook them slightly. But in winter, cherry tomatoes are not really yummy, so I prefer to buy the cherry tomato purée.
Winter alternative of the sauce: Combine in a sauce pan, (but do not cook!) classic tomato purée with the cherry tomato purée. You can make it about 2:1. Then, add extra virgine olive oil and dry oregano. Set aside for a couple of hours, eventually also the whole morning or afternoon. The longer the better.
Summer alternative: heat a little bit of extra virgin olive oil in a sauce pan and sautè cherry tomatoes (cut in half), until they get soft and leave a little bit of sauce. Then, switch off the heat, add classic tomato purée, extra virgin olive oil and oregano. Combine well all together. Set aside for a couple of hours, eventually also the whole morning or afternoon. The longer the better.
Do you want a useful tip? Such prepared sauce is amazing with pasta too! If you add some grated parmesan, you will melt by delicious it is!
Other ideas how to prepare the pizza
I love classic pizza with tomato base and mozzarella. Then, put some fresh basil on top. Or, when pizza base with tomato sauce and mozzarella is baked, take it out, add fresh prosciutto crudo and rukola. You do not bake it anymore. Just top it with some drops of extra virgin olive oil.
And here are some other my favourite combinations:
- Tomato base, mozzarella (baked), then prociutto crudo and rukola (not baked) – my most favourite one
- tomato base, mozzarella, mushrooms, gorgonzola, red onions (bake all)
- tomato base, spicy sausage, mushrooms, gorgonzola and red onions (bake all)
- tomato base, mozzarella, mushrooms, red onions (cut in circles), (bake all)
- tomato base, mozzarella, speck and brie or other cheese, (bake all)
- tomato base, mozzarella, gorgonzola, and other 2 kinds of cheese, (bake all)
How to store the dough
You can store the dough up to the next day in a fridge. When I make pizza at home, I usually make more, so we can make pizza also the next day. In this case, I powder a bowl with the flour, and place the dough on it. Then, I cover it with a transprarent foil, and leave in a fridge. The next day, take it out also 1 hour before you prepare the pizza and set aside to reach a room temperature.
If you made a lot of dough but you do not want to do pizza the other day, you can bake it as a bread. It will not rise high, you remember, the spelt flour doesn’t contain enough gluten for that, but it will be super yummy anyway!
This whole wheat pizza recipe is
- dairy-free / lactose-free (skip mozzarella if following this diet, or buy lactose-free mozzarella)
- made from the whole wheat flour, so you digest it better
- incredibly delicious
- Dangerous, because, once you try it you will never go to pizzeria again 🙂
- made from simple ingredients
- easy to do by hands too (if you do not have a machine – in the recipe summary I give you exact steps)
Looking for more inspiration?
You can check some of my other recipes too. If you haven’t seen my last recipes, click here to see the Millet & Basil Vegetarian Meatballs with Tomato Sauce, or these Naturally sweetened & gluten-free Carrot & Apple Muffins. Oh, and I also recommend this Poppyseed & Lemon Cake. Or, just head to my Recipe Index to see all my recipes.
Also, If you love my images and portfolio and you would like me to make photos also for you on your blog or other marketing purposes, please, do not hesitate to ask! I’ll be happy to hear your ideas and thoughts about our collaboration. You can contact me through my contact page.
And here it is, the Whole Wheat Pizza Recipe:
All images & content are copyright. Please do not use my images without prior permission. If you want to re-publish this recipe, please link this post for the recipe. Thank you for your support!