I’ve had a love affair with pizza for a very long time.  In fact my mouth is watering right now just thinking of that thin crust, delicious sauce and fresh toppings.  I think my favorite thing about pizza is the infinite ways you can top your pizza for a one of a kind meal every time.  Of course I have my favorite, Thai Peanut, Roasted Vegetable and BBQ with Caramelized Onions.  Luckily this recipe makes a large batch of dough and I usually have enough to make all my favorites!



  • 1 tbsp raw honey or coconut nectar
  • 1 cup lukewarm water
  • 1 pkg active dry yeast
  • 2 1/2 cups whole wheat flour, divided
  • 4 tsp vital wheat gluten (optional)
  • 3 tbsp olive oil, divided
  • 1 tsp sea salt


  1. In a large bowl, mix together honey and 1/2 cup water.
  2. Sprinkle in yeast and allow to proof, undisturbed (do not stir or move bowl), for 10 minutes or until yeast is foamy.
  3. While yeast is proofing, mix together 2 cups flour, wheat gluten (if using) and salt in another large bowl.
  4. Once  yeast is foamy, add remaining water and 2 tbsp oil to yeast mixture.  Pour in flour mixture and gently fold in bowl with a spatula until combined.  The mixture will form a wet ball.
  5. Coat the bottom of another large bowl with remaining oil.  Make sure the bowl is large enough so that when doubled in size the dough will not reach the top.

    Dough in bowl before rising

  6. Transfer the dough to the oiled bowl, rolling the dough a bit to coat with oil.  Cover bowl tightly with plastic wrap and set aside at room temperature to rise for 1 hour.  Dough will be very soft and sticky.
  7. Lightly dust counter with about 1/4 cup flour.  Transfer dough to floured surface and roll lightly in flour, knead for 1 minute, dusting your hands with additional remaining flour as needed.
  8. Form dough into a ball and place back into bowl. Cover bowl again tightly with plastic wrap and set aside at room temperature to rise for 30 minutes.
  9. Transfer dough back to floured surface, adding more flour to prevent dough from sticking, if needed, and cut dough in half to form 2 balls.  Lightly knead each for about 30 seconds and reform into balls.
  10. Dough is now ready to be formed into pizza crust or wrapped for future use.
  11. To store, wrap each dough ball individually in plastic wrap. Dough can be kept refrigerated for 24 hours or frozen for up to 1 month.

To Use:

  • If using immediately after making follow the directions below.
  • If using from the refrigerator, remove dough from fridge and allow to warm a little at room temperature, about 10 minutes, then follow the directions below.
  • If using from the freezer, transfer dough from freezer to fridge and allow to defrost overnight before removing from fridge and allowing to warm at room temperature for about 10 minutes.

Directions for Pizza Dough:

  1. Lightly dust work surface with whole wheat flour.
  2. Place dough ball onto floured surface. Using fingertips, flatten into a 6- to 8-inch circle, about 1/2-inch thick.
  3. Using a floured rolling pin, flatten dough in 1 direction, moving the rolling pin back and forth, to give you an oval shape.
  4. Flip dough and rotate it clockwise a quarter turn, so the dough lies horizontally. Add flour to surface and dough, as needed, to prevent sticking and tearing. Roll again, back and forth, to even dough into a circle.
  5. Repeat steps three and four until desired thickness and diameter are achieved – about 1/4-inch thickness for a regular crust or about ’1/8-inch for a thin crust.
  6. Transfer dough to pizza pan or baking sheet. To keep air bubbles out, repeatedly pierce dough with a fork in 1 inch sections over entire surface. (Note: You may want to leave a 1/2- to 1-inch border for a puffy crust.) Garnish with toppings and bake at 450 degrees for about 10-15 minutes.

Directions for Breadsticks:

  1. Roll out pizza dough to desired thickness.
  2. Use a pizza cutter to slice out the desired number of breadsticks.
  3. Brush the slices with olive oil and sprinkle with garlic and oregano.
  4. Bake at 475 degrees for about 8 to 10 minutes.

Nutritional Info:

Makes 2 pizza dough balls.

Serving size 1/8 of each dough ball, no toppings.

Nutrients per serving:  Calories: 96, Total Fat: 3g, Sat. Fat: 0.5g, Carbs: 15g, Fiber: 2g, Sugars: 1g, Protein: 3g, Sodium: 121mg, Cholesterol: 0mg


The possibilities are endless with pizza.  You really can’t go wrong.  In case the old standby, pepperoni, just won’t cut it for you here are 3 of my favorite pizzas.

Thai Peanut

BBQ with Caramelized Onions

Roasted Veggie 


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  1. Krissy Jake says:

    OMG! I love the Thai One On recipe for pizza but I can’t find it! Sure, there is the recipe for the dough… but where the heck in the Thai One on recipe?>!?!?!?!?!?!?!?!?!

    • Sarah says:

      Hi Krissy,

      The recipe for the Thai pizza is at the bottom in the notes. You use the basic dough recipe and the Clean Eating Savory Peanut sauce recipe as your sauce. Bake the dough plain by itself in the shape of your pizza pie. Then top with some peanut sauce and add some baked chicken. I prefer my Thai pizza cold but you could always warm up the chicken if you want it hot. Then top with bean sprouts, carrots, cilantro, onions and raw peanuts. This is one of my favorite ways to eat pizza!


  2. Vicki Newman says:

    How necessary is the vital wheat gluten and where do you find it at in Whole Foods? Thanks

    • Sarah says:

      Hi Vicki,

      The vital wheat gluten is not necessary at all. I’ve actually updated the recipe to show it as an optional ingredient. It does not change the recipe at all. Some people choose to add it simply for nutritional purposes.

      I usually find it either in the bulk section or over by the prepackaged flours. I believe Bob’s Red Mill Brand has a package of vital wheat gluten that Whole Food’s carries.



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