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Lightroom editing + behind the scenes
 
 

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 🙂 

 whole wheat Spelt pizza recipe | Healthy Goodies by Lucia Marecak

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!

 whole wheat Spelt pizza recipe | Healthy Goodies by Lucia Marecak

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)
  • soy-free
  • nut-free
  • 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)
 whole wheat Spelt pizza | Healthy Goodies by Lucia Marecak

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.

VIP e-library | Healthy Goodies by Lucia

And here it is, the Whole Wheat Pizza Recipe:

Recipe for whole wheat pizza

This whole wheat pizza recipe has finally made it to my blog and I am so happy to share it […] All Recipes The best Whole Wheat Pizza Recipe European Print This
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 300 g whole wheat rye flour
  • 15 g honey
  • 8 g dry yeast
  • 360 g (400ml) warm water
  • 300 g whole spelt flour
  • 45 g extra virgin olive oil
  • 15 g salt
  • 50 g warm water
  • .
  • Tomato sauce:
  • 340 g classic tomato purée
  • 160 g cherry tomato purée
  • 1 full tbsp of dry oregano (4 g)
  • 25 g extra virgin olive oil

Instructions

  1. In a bowl, combine whole wheat spelt flour and dry yeast. In a warm 400ml water, melt honey and add it into the rye flour. Use a large spatula to knead well all ingredients. From the beginning, it wont have any shape. Start moving large spatula from the corner of the bowl into the middle. As you see the images:
  2. Continue this movement until the dough starts having round shape and being somehow elastic. See the image below. Then, cover it with a foil.
  3. Let it rise for 1 hour. I place it in the oven, and I switch on the light only! Do NOT turn on the oven. 
  4. In the meantime, prepare the tomato sauce - combine together tomatoes, oil, salt and dry oregano. Put aside. Read in the article for my hints&tips for preparing the sauce. Also, it's good if you crumble mozzarella and leave it a little bit on a strainer to dry.
  5. The first part of the dough is ready when doubled its size. Image:
  6. Pizza healthy Goodies by Lucia
  7. Add the whole spelt flour, oil, 50 g warm water and salt. Use the same way of kneading dough as before, from the corner od the bowl to the middle, use large spatula or hands. I used hands to do it, as it was easier. The dough is ready when it is somehow sticky and holds together. If it's too liquid, add flour, if it's too hard, add a little bit of water. It should look like: 
  8. Cover it again by a foil and let it rise for other 2 hours, or until doubled / tripped the size. (Find a warm place or use the oven with ONLY the light on. DO NOT turn on the heat. (see the image). Then remove the dough from the oven.
  9. Pre-heat the oven to 220 degrees. 
  10. When the dough is ready, powder the working surface with some whole wheat flour and move the dough from the bowl onto the working surface. Divide the dough in half. (Image 1) You can make  6 smaller pizza of diameter 25 cm, or 4 bigger pizza.  Use hands to roll the the dough into round shape (image 2) and move it onto the greased tray. (image 3). The dough in the middle should be high only about 0,5 cm, but leave it higher on the corners.
  11. Top the pizza with tomato sauce and mozzarella, eventually any other ingredients of your choice (read my ideas in the blog post)
  12. Bake in oven at 220 degrees for 7 minutes ONLY, or until you see the corners turn golden and the cheese starts looking golden too. Pay attention because, as the pizza is very thin, it's easy to burn it. I tried many ways how to bake this pizza in the oven, and the best way is to bake it at the lowest level/place possible. This will make pizza crunchy on the bottom but not burned on the top. 
  13. Another tip: I always make only 2 pizza together, using a big baking tray, and I first serve this. When all is eaten, I prepare the dough again, top with different ingredients and bake it. This way we always have the pizza fresh and with different toppings. 

Let me know if you tried this Whole wheat pizza recipe here in a comment or on instagram! Tag  #healthygoodiesbylucia on instagram and I will be very happy to see and share your photo in my stories! 

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!

Author: Lucia Marecak
Author: Lucia Marecak

Hi there! My name is Lucia, a recipe developer and food photographer behind this blog. I love eating healthy and nutrient eats, it helps me to stay fit, have a lot of energy and feel great. And for this reason I share with you all my favourite recipes. My goal is to inspire you to eat in a better and healthier way and show you how amazing legumes are!

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Tags

Diary-free, Dry Yeast, Lactose-free, Whole Wheat Classic Flour, Whole wheat spelt flour


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