Whole Wheat Thin Crust Pizza Dough

by Erin

Make pizza night your way with this homemade whole wheat thin crust pizza dough and all of your favorite toppings, from traditional to unique.

Whole Wheat Thin Crust Pizza Dough

Jump to recipe

Yes I am posting a recipe for yet another pizza dough. Don’t judge, sometimes I eat a lot of pizza and need to change up the crusts a bit (in case you hadn’t caught on).

This was my first time ever making homemade thin crust however. Even though a nice fluffy edge is lovely to bite into, sometimes I really just want a lot of crispiness and a greater topping to crust ratio.

Whole Wheat Thin Crust Pizza Dough Recipe

Since I had never made thin crust before, I was curious how it became thin instead of puffy like in regular pizza dough. It seems to me that the only difference is the amount of flour and water you add, therefore resulting in less dough which gets rolled out to the same size. Who knew it would be that simple? I even threw in some whole wheat flour for some health-ification.

Whole Wheat Thin Crust Pizza

Are you a thin, regular or thick crust person? Just so you know if you say thick, don’t ever expect a recipe for that on there. Ratio is much too skewed to the dough side on that one for me. (Don’t come to the dough side.)

…but you know what they say about never. Nine years later I posted a recipe for a focaccia pizza crust!

Post updated 10/3/21, photo above is the original.

Whole Wheat Thin Crust Pizza Dough


Yield: 3-4 Servings
Nutrition facts: 200 calories 20 grams fat


  • 1 package active dry yeast (2-1/4 tsp)
  • 1 tsp sugar
  • 1/2 cup warm water (100 to 110 degrees)
  • 1-1/2 cup white whole wheat flour*
  • 1/4 tsp salt
  • 2 tsp yellow cornmeal
  • Desired pizza toppings


  1. Dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Mix both flours in a small bowl. Stir 1-1/4 cups flour and 1/4 teaspoon salt into yeast mixture to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
  2. Place dough in a large bowl coated with coil, turning dough to coat. Cover; let rise in a warm place, free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
  3. Preheat oven to 450 degrees, with pizza stone on the lowest rack.
  4. Punch dough down; cover and let rest 5 minutes. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a pizza peel sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
  5. Top with desired toppings and bake an 15-20 minutes or until crust and cheese is lightly browned. Let stand 5 minutes before slicing and serving.


*Or use a combo of all-purpose and 100% whole wheat

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted slightly from Brown Eyed Baker.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

You may also like


Feta & Broccoli Pizza January 7, 2021 - 3:37 pm

[…] first time I made it I used my traditional pizza crust but I love it even more with my whole wheat thin crust! Feel free to use whichever you prefer or even a sourdough crust if you have a starter. Heck it […]

Erin @ Dinners, Dishes, and Desserts April 24, 2012 - 9:30 pm

I am a thin crust girl all the way!! Nothing wrong with trying out different crusts.

Diane {Created by Diane} April 24, 2012 - 3:53 pm

I love crispy crust and will have to give this a try. Looks YUMMY!

amy @ fearless homemaker April 24, 2012 - 2:40 pm

i am definitely a thin crust gal. no deep dish pizza for me, thanks! i’ve been very into whole wheat stuff lately, so this looks awesome to me. will definitely be trying this – thanks for sharing!

DessertForTwo April 24, 2012 - 1:32 pm

I love the crunch of cornmeal in my pizza dough! This looks like a winner!

Tara @ Chip Chip Hooray April 24, 2012 - 10:54 am

Yummm–you are making me crave pizza lately.

spiffycookie April 24, 2012 - 1:10 pm

Mission accomplished.

amanda @ fake ginger April 24, 2012 - 8:01 am

Mmm, thin crust is my favorite! I’ve only made white versions – I’ll have to try this next time I’m in a pizza mood!

Miriam @ Overtime Cook April 24, 2012 - 8:00 am

This loOks delicious Erin! Do you think it would work with a higher concentration of whole wheat flour?

spiffycookie April 24, 2012 - 8:02 am

Probably. The only reason I only used half is because I used the 100% whole wheat flour which tends to be a bit grainy-er. If you used white whole wheat for example I think it could be great with only that and no all-purpose.


Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. Accept Read More