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Honey Whole Wheat Pizza Dough from Your Bread Machine

This Honey Whole Wheat Pizza Dough gets a fiber and flavor boost with some whole wheat flour and honey. Mix it up in a bread machine for the best texture ever. This pizza crust is a great way to get more whole grains into your diet.

Directions provided for a bread machine, but no worries if you don’t have one. You can still make it by hand or use a stand mixer.

CPK Honey Whole Wheat Pizza Dough from Your Bread Machine

Recipe Inspiration

What do you do when you get a less-than-glorious report about your cholesterol or some other important body chemistry?

I try to add more whole grains to my diet. For years, guilt about eating pizza drove my search for an irresistible whole wheat pizza dough.

Being a fan of California Pizza Kitchen, I just happen to have a couple of their cookbooks. I thought it might be worth trying their recipe for Honey Whole Wheat Pizza Dough since they seem to know a thing or two about pizza. Turns out, I loved it and think you will, too.

I realize this pizza dough recipe is not 100% whole wheat, but it’s better than none. Right? Of course, the original recipe wasn’t written for a bread machine, but I simply won’t do it any other way. So, I changed the directions and adjusted the amounts to fit the size of most bread machines.

Ingredients and Substitutions

  • Flour: I like bread flour in pizza dough because it seems a bit chewier. You can use either bleached or unbleached all-purpose flour if you don’t have bread flour.
  • Oil: Olive oil is my calling card when it comes to pizza dough. I use it in the dough and then, more in the pan. It just has so much flavor. You don’t want to miss out.
  • Yeast: Anytime you are using a bread machine, instant yeast or bread machine yeast makes it easy. But if you only have active dry yeast in the house, you can use it. 
    Here’s how:
    Dissolve the same amount of active dry yeast (as specified in the recipe) in about 1/4 cup of the liquid specified in the recipe. First, warm the liquid until it is lukewarm like bath water for a baby. Stir the yeast into the liquid (usually milk or water) until it dissolves. Let it sit on the counter for about 10 minutes. Add to the pan along with the remaining ingredients specified in the recipe and proceed as usual.

How to roll out whole-wheat pizza dough

two balls of honey wheat pizza dough and a jar of flour
Divide the dough in two if you like a thicker crust; divide into 3 portions if you want a thinner crust.
uncooked dough in pizza pan
A heavy, dark-colored pizza pan greased with olive oil will give you the nicest crust.
baked and sliced mushroom pizza made with honey whole wheat pizza dough

More recipes for pizza lovers


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Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula

CPK Honey Whole Wheat Pizza Dough from Your Bread Machine--raw dough

Honey Whole Wheat Pizza Dough from Your Bread Machine

Yield: 16 slices
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes

Honey Whole Wheat Pizza Dough gets a make-over with directions and amounts appropriate for a bread machine.

Ingredients

  • 1 cup warm water
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons salt
  • 1 cup whole wheat flour
  • 2 cups bread flour
  • 2 teaspoons bread machine or instant yeast

Instructions

  1. Put all ingredients into your bread machine in order listed. Set machine on the dough cycle and press start.
  2. When the dough cycle completes, remove dough to a large bowl (cover tightly) or pop dough into a gallon zippered bag and refrigerate overnight.
  3. Approximately 2 hours (less in my warm kitchen) before you plan to put together your pizza, remove the dough from the fridge.
  4. Divide in half and form each half into a smooth, rounded ball. At this point, I place each ball into a well-oiled pizza pan and cover with plastic wrap.
  5. When the dough has warmed and it looks puffy, preheat oven to 450˚ F.
  6. Use your hands and fingers to flatten the ball until it is the thickness you prefer. I use a 13" pizza pan and try to press it to the edge. If you tear it or make a hole, patch it with your fingers.
  7. Assemble pizza in this order: Sauce first, then cheese, then meat or other toppings. If I have enough, I usually sprinkle a little more cheese over the top.
  8. Pop into the oven and turn the temperature back to 425 degrees. How long you bake the pizza will depend on how liberal you were with the toppings, and your specific oven so I hesitate to be specific about the time. My pizzas usually take around 12 minutes, but yours might be different, so watch carefully after the first 10 minutes.

Notes

Directions for making bread with a stand mixer or by hand:

  • To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using a dough hook, turn speed to 2 or 3 and continue beating/kneading until dough becomes smooth and elastic about 5-10 minutes. Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out on a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape as indicated in the recipe


How to substitute active dry yeast for bread machine yeast:


If you substitute regular yeast for instant or bread machine yeast, you must dissolve it first before adding to the dry ingredients. Stir it into about 1/4 cup of the lukewarm liquid called for in the recipe. Let sit for about 10 minutes. Add to other wet ingredients and then add dry ingredients. Proceed as directed to knead and shape the dough.

Nutrition Information:
Serving Size: 16 slices
Amount Per Serving: Calories: 156Total Fat: 4.6gCarbohydrates: 8.5gFiber: 1.5gSugar: 4.4gProtein: 4g

Did you make this recipe?

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Jenny Forrest

Monday 22nd of April 2019

Hi Paula, I love a good bread and your recipes have been fab so far. I have still not managed to find a good pizza base recipe as I want them to be thin, crusty and chewy.... Would this recipe fit that description or o you have any other suggestions?

Paula

Monday 22nd of April 2019

That is a great question, Jenny. I would say "no." If you roll it out very thin, and then, make your pizza right away and bake it, you might come close. I think it is difficult to roll out the dough thin enough at home. Most restaurants use a machine. On the other hand, some people who can throw dough up in the air and catch/stretch it can come pretty close.

Look for a recipe with little yeast that proofs for a long time. It shouldn't have much fat and probably no sugar or sweetener like honey.

Christina H.

Sunday 5th of August 2018

Thank you so much for your generosity in sharing all of your recipes and ideas. I began vacuum sealing cut romaine lettuce as per your instructions over the last couple of months. I love everything about the process and having lettuce ready to go and in good condition. I tried the whole wheat pizza dough recipe today and we all loved it. Thanks again.

Paula

Thursday 16th of August 2018

Hi Christina, So nice to hear from you. It's always encouraging to know when someone is really benefitting from some of my crazy ideas and instructions. Have a good weekend! Paula

Paula

Monday 6th of August 2018

Fantastic to hear from you Christina. How kind of you to come back to the blog and take the time to write. Have a great week!

Kendra

Monday 3rd of August 2015

So happy to see you back Paula. I'm so sorry for your recent loss. I will try this pizza crust for sure. A favorite pizza chain in Wisconsin also makes a honey whole wheat crust, which we really enjoy.

sis

Friday 24th of July 2015

Okay, you and Bonnie have gotten me on Fiber One, Gnu Bars, Greek Yogurt, and flax seed. :-) Guess I can try whole wheat pizza dough too. Made the sweet white bread again today. So good, but don't think it qualifies for the "healthy list". Just too easy to make with the bread machine. I don't have a good pizza pan, so will be on the search for one.

Paula

Friday 24th of July 2015

Check ebay for pizza pans. Amanda and I have both gotten restaurant-quality pans for cheap.

Jocelyn

Thursday 23rd of July 2015

Paula, your Favorite Pizza Dough has been my go to recipe for awhile now, in fact I made it today! However, with this delicious looking post, maybe it's time for me to branch out. I notice in the directions that you start the oven at 450 degrees, then decrease the temperature to 425 degrees. Do you recommend this for all pizzas, or just this particular recipe? Thanks!

Paula

Thursday 23rd of July 2015

Jocelyn, I do it for all my pizzas.