Friday, August 1, 2014

Garlic-Herb Pizza Crust (100% Whole Wheat and No-Knead!)

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Homemade pizza has to be one of the most-requested meals at our house. It's a crowd-pleaser, and making this treat at home is definitely more frugal than ordering from the local pizzeria.

For the longest time, I made pizza with the master recipe from Healthy Bread in Five Minutes a Day (my go-to dough for almost anything), but it had its drawbacks. Most specifically, the long rise time (2 hours) and the way the dough would shrink back when I tried to roll it out.

So when my mother-in-law made this pizza dough, I was inspired. It was 100% whole wheat, only needed to rise for about a half-hour, and it didn't have the spring-back problem. My only issue was that it was a bit bland, so I decided to punch it up. And this Garlic-Herb Pizza Crust was born!

This crust is delicious, and really easy. I've made it several times to make sure it was perfect before I shared it with you, and in the process, I discovered some tricks to help make a delicious pizza.

Tips for A Great Homemade Pizza:

  • Use A Pizza Stone. This will give you a crispy, pizzeria-style crust. I'll give you more details on how to use the pizza stone below.
  • Par-bake The Crust. By pre-baking the crust before adding sauce and toppings, you avoid a soggy pizza.
  • Use Whole Milk Mozzarella or a bagged Pizza Blend. In an effort to eat more real/whole food, I've been grating my own cheese. When I tried using low-fat mozzarella, the melted cheese had a really rubbery texture, especially as it cooled.
  • Sprinkle a little Parmesan Cheese on top. This definitely punched up the flavor, especially when I used plain ol' mozzarella instead of the pizza cheese blend.

Whole Wheat Garlic Herb Pizza Crust 
(Makes 2 Crusts)


  • 4 Cups whole wheat flour (I use White Whole Wheat)
  • 2 packages (4.5 teaspoons) yeast (Active Dry and Instant both work well)
  • 1.5 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 Tablespoon olive oil
  • 1 Tablespoon honey
  • 2 cups hot water


  1. Preheat the oven to 425 degrees Fahrenheit. If using pizza stones , place them on the oven racks before pre-heating.
  2. Whisk together all dry ingredients, and stir in wet ingredients until thoroughly combined. Cover the bowl and allow to rise 30 minutes while you prep your pizza toppings. 
  3. After 30 minutes, divide the dough in half and either roll the dough out on floured parchment (if using pizza stones) or press into greased pizza pans. Poke holes throughout the crust with a fork to prevent large bubbles.
  4. Bake for the crusts for 8-9 minutes. If using parchment and pizza stones, slide the crusts onto the stones using an overturned cookie sheet.
  5. Remove the crusts from the oven and top with sauce, cheese, and your favorite toppings. To kick it up a notch, brush the crust with a mixture of 1 Tablespoon melted butter, 1 clove minced garlic, and 1/2 teaspoon or so of Italian Herb Seasoning. Delish!
  6. Return to the oven and bake for an additional 10-12 minutes, until cheese is melted and bubbly. 
  7. Remove the pizza from the oven, cut into slices, and serve!

The Verdict:

This is definitely our new go-to for homemade pizza! We love the flavor, and Kiddo even likes it. The first time we tried the recipe, he turned to me and said, "I like it! This crust is good for me." For a kid who usually gives his crust to Hubby, this was a big accomplishment.

Do you ever make homemade pizza? What's your favorite topping?


  1. Oh this looks amazing! I especially love that I don't have to knead it! :)

    1. It is amazing, Jessi! (If I do say so myself - ha!)
      And no-knead is definitely a plus. Kneading isn't terribly difficult, but it can be intimidating. Plus, it takes some extra time.
      Let me know if you give it a try. Thanks for the comment love!

  2. Yum! This recipe looks fabulous! Ever since I received my first pizza stone (after reading Artisan Bread...), I've kept it in the oven. I've found it makes for a more even oven temperature, and it is HEAVY to move it in and out of the oven. I can't seem to manage a smooth slide from the peel to the stone, however, so the results are often hilarious. Thanks for posting! :)

    1. I know what you mean about making a smooth slide onto the stone. It definitely takes some finesse. I've only ever done it successfully with parchment paper. have you tried that?

    2. I never thought of parchment. Thanks for the suggestion!

    3. Let me know if it works for you! :)

  3. This pizza looks amazing! I love the crust being whole wheat with the garlic and herbs! Yummy! :-)
    Cathy @ three kids and a fish

    1. Thanks, Cathy! It's pretty tasty, if I do say so myself. :)
      Thanks for stopping by and leaving some comment love!


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