Honey Wheat Pizza Dough

October is national pizza month! I don’t remember where I read that or if it is even legit but who cares, it’s a good enough excuse to make some pizza! And since I’m always trying work a little more fiber into my diet, I thought I’d try making some wheat pizza dough.

Instead of making normal pizza dough I decided to inject a little (well, a lot actually) of fiber by making a honey wheat dough. The grocery store was out of regular whole wheat flour so I had to buy an itty bitty bag of fancy, expensive stone ground whole wheat flour. In the end, I was really happy with the purchase. The stone ground flour has a lot more texture and flavor than regular whole wheat flour. Feel free to use either one in the recipe.

Some people shrug off making 50/50 wheat/white bread and dough thinking it won’t make enough of a difference. Well, according to the nutrition label on my stone ground flour, 1/4 cup contains 4g of fiber. I used a whole cup in the recipe which means that I injected 16 grams of fiber into the pizza or 2 grams per slice (if cut into 8)… and that’s just the dough, not the vegetable toppings. I think that is significant.

Regardless of the fiber content, I like this dough WAY better than my original pizza dough recipe. It is fluffier with a crisper crust. It was just perfect.

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Honey Wheat Pizza Dough

5 from 2 votes This honey wheat pizza dough has extra flavor, nutrients, and texture. It’s soft on the inside and crispy on the outside! Author: Beth – Budget Bytes Servings 1 16″ pizza Prep 1 hour Cook 45 minutes Total 1 hour 45 minutes Save RecipeSaved! Print Recipe


  • 1 cup whole wheat flour ($0.25)
  • 1 1/2-2 cups all purpose flour, divided ($0.14)
  • 1 cup water ($0.00)
  • 2 Tbsp honey ($0.21)
  • 2 tsp yeast ($0.19)
  • 3 Tbsp olive oil ($0.30)
  • 1 1/2 tsp salt ($0.05)


  • In a small bowl, stir together the water (warm), honey and yeast. Let it sit 3-5 minutes or until very frothy on top.
  • Stir the olive oil and salt into the yeast mixture. Next, stir one cup of whole wheat flour into the wet ingredients until evenly mixed. Stir in the all purpose flour, 1/2 cup at a time, until you can no longer stir it with a spoon.
  • Turn the ball of dough out onto a floured surface and continue to add in and knead the all purpose flour until the ball of dough is stretchy and soft but not sticky (about 3-5 minutes). The total amount of flour needed will depend on how much moisture is already in your flour but it should be between 1-2 cups of all purpose flour.
  • Spray a large bowl with nonstick spray and place the ball of dough inside. Loosely cover with plastic wrap and let sit for about 45 minutes or until doubled in size.
  • To shape the dough, remove it from the bowl it was rising in and place it on a floured surface. Press the dough down into a large circle. This should be fairly easy since it was pretty circular in shape as it rose. Next, pick the dough up with your hands and transfer it to a pizza pan (coated in non-stick spray or sprinkled with corn meal). Press the dough out even further until it reaches the edges of the pan. Alternatively, you can pick the dough up and stretch it with your fists (this can take practice).
  • Top the pizza then bake in a fully preheated, 450 degree oven for about 15 minutes or until the edges are golden brown.

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Serving: 1PizzaCalories: 1828.6kcalCarbohydrates: 315.1gProtein: 45gFat: 46.1gSodium: 3554mgFiber: 21.9g Read our full nutrition disclaimer here. Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

Step By Step Photos

Combine the warm water, yeast and honey in a bowl. Stir it up and let it sit until frothy.

Add the olive oil and salt and stir in.

Start by stirring in one cup of whole wheat flour.

Then, working with 1/2 cup at a time, add the all purpose flour until you can no longer stir it with a spoon.

This is what it looked like when I could no longer stir in flour with a spoon. A loose ball of dough.

Turn the ball of dough out onto a floured surface and knead in the rest of the flour. Keep adding/kneading in flour until the dough is no longer sticky but still soft and stretchy (about 3 minutes and 1.5-2 cups total flour).

Form the dough into a ball. Oil a bowl and place the dough inside to rise. Let rise until double (about 45 min).

Here is the risen dough. Exciting, I know.

To shape the dough, turn it out onto a floured surface and press it down into a large circle with your hands. Either pick it up and stretch it with your fists or transfer it to your pizza pan and press it out further until it fits the pan.

Coat your pan with either corn meal or non-stick spray so that it doesn’t stick. Preheat the oven to 450.

Top the pizza and bake it for about 15 minutes at 450 degrees or until nicely browned around the edges.

Then dig in!!

I’m not going to let this high cholesterol get me down! A super fiber-ific pizza (with reduced fat cheese) and a glass of wine with dinner every night is a rather enjoyable way to take control of the stituation… if I do say so myself 😀

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