No-Knead Whole Wheat Pizza Dough is a healthy alternative to traditional pizza dough. There are two types of yeast. One is instant yeast and the other is traditional yeast. This recipe recommends the instant yeast which is a different strain of yeast than the traditional version. If you can’t find the instant yeast you still can use the traditional yeast with some conversion that is mentioned. The ratio of wheat flour and white flour is 30 percent. This is because wheat flour tends to hold too much water. So a blend is important to the overall end result.

Key Takeaways:

  • For convenience sake, the dough can be made in advance.
  • This recipe is so easy a child could pull it off.
  • If dough is stored in an air tight container, it will last for up to three days in the fridge


“I’ve added whole wheat flour to up the nutritional value and modified the amounts to make a dough that’s perfectly proportioned for making sheet pan pizza.”

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