Vegan Whole Wheat Thin Crust Pizza Dough
A wholesome pizza base made with whole wheat pastry flour and active dry yeast that creates a crispy, golden thin crust. The combination of coconut sugar and olive oil adds subtle sweetness and richness while keeping the dough tender. Perfect for family pizza nights or meal prep, this recipe yields two pizza portions and can be partially prepared ahead. The use of a stand mixer makes the process efficient, though hand kneading works equally well for a more traditional approach.
Ingredients
- 3 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 teaspoons active dry yeast
- ¼ cup extra virgin olive oil
- 1 ¼ cup warm water
- 2 tablespoons coconut sugar
Instructions
- 1
Combine flour, salt and baking powder in stand mixer bowl, making a well in center
- 2
Mix oil, honey, and warm water in separate bowl, add yeast without stirring and let sit for 10 minutes until foamy
- 3
Pour wet mixture into dry ingredients and mix on setting 2 for 2-3 minutes until well combined
- 4
Switch to dough hook and continue mixing on setting 2 for 10 minutes or knead by hand for 10 minutes
- 5
Place dough in greased bowl, cover with towel and let rise for 30 minutes to 1 hour
- 6
Knead by hand for 1 minute then divide into two balls
- 7
Wrap one ball in plastic wrap and refrigerate or freeze
- 8
Roll or stretch remaining dough onto greased baking sheet
- 9
Add toppings and bake in preheated oven for 15-20 minutes until golden brown
Tips
Test yeast viability by ensuring it foams within 10 minutes - if no foam appears, the yeast may be expired.
For crispier crust, pre-bake the rolled dough for 5 minutes before adding toppings.
Dough can be refrigerated up to 3 days or frozen up to 3 months for future use.
Good to Know
Wrapped dough keeps 3 days refrigerated or 3 months frozen
Dough can be made 1-3 days ahead and refrigerated
Best served immediately while crust is crispy
Common Mistakes
Use warm not hot water to avoid killing yeast
Don't skip yeast proofing step to ensure active fermentation
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without a stand mixer?
Yes, mix ingredients by hand and knead manually for 10 minutes instead of using the dough hook attachment.
How long does the dough keep frozen?
Properly wrapped pizza dough stays good frozen for up to 3 months. Thaw overnight in refrigerator before using.
What if my yeast doesn't foam?
The yeast is likely expired or the water was too hot. Start over with fresh yeast and lukewarm water.