White Whole Wheat Pizza

  • Author:
  • Prep Time: 1 hour 30 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour 45 mins
  • Yield: 3 - 4 1x


Homemade pizza made with white whole wheat flour



  • 1 tsp active dry yeast
  • 1 1/2 cups warm water
  • 1 cup cake flour
  • 2 1/2 to 3 cups white whole wheat flour
  • 2 tsp salt
  • 3/4 cup chevre at room temperature
  • 1/4 cup pesto
  • 2 cups dehydrated tomatoes, rehydrated
  • 1 cup roasted eggplant
  • 8 oz fresh mozzarella
  • 4 oz parmesan, grated


  1. Add the warm water to the bowl of a stand mixer with the paddle attached.
  2. Sprinkle the yeast over the water and let sit for about 5 minutes.
  3. Add the cake flour and 2 1/2 cups of white whole wheat flour and the salt and mix until the dough just comes together. If the dough is too wet add the additional flour as needed.
  4. Replace the paddle with the dough hook and knead on speed 1 for 10 minutes.
  5. Oil a bowl.
  6. Add the kneaded dough to the oiled bowl and cover.
  7. Let rise for an hour or until doubled in size.
  8. After the first rise cut the dough in half. If you are only making one pizza you can freeze one half at this time.
  9. Let the dough sit for ten minutes
  10. While the dough is resting place a pizza stone if you are using one in the oven and preheat both to 450°
  11. After the dough has rested, carefully stretch the dough to a 12 -14″ round.
  12. Spinkle some corn meal on a pizza peal and place the dough round on the peel. If you don’t have a peel you can use a cookie sheet or whatever you have that can be used to slide the finished pizza on to the pizza stone.
  13. Mix the chevre and the pesto then spread evenly on the dough being careful not to tear the dough
  14. Top the chevre with the dehydrated tomatoes and then the roasted eggplant.
  15. Top with the mozzarella and grated parmesan.
  16. Carefully move the pizza on to the stone.
  17. Lower the temp to 400° and bake for 15 minutes or until the cheese is melted and just starting to brown.
  18. Remove the pizza with a peel or with two spatulas and let it cool on the peel or on a cookie sheet for 5 minutes before cutting15