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Whole Wheat Flour Pizza Base (Ready to use Whole Wheat Pizza Base)
✏️ By Neetu | Bake With Neetu
๐ฅ Prep: 15 min
๐ฅ Cook: 10 min
๐ฝ Serves: 2 servings
A crispy, chewy, wholesome pizza base made with whole wheat flour that proves healthy and delicious can absolutely go hand in hand.
Why You'll Love This Recipe
If you have been looking for a guilt-free pizza base that does not compromise on taste or texture, this Whole Wheat Pizza Base from Bake With Neetu is exactly what you need. Made with simple, wholesome ingredients and no eggs, it is perfect for anyone who wants to enjoy homemade pizza the healthy way.
Whole wheat flour, or atta, is packed with fiber, essential minerals, and complex carbohydrates that keep you fuller for longer and support better digestion. Paired with honey as a natural sweetener and active dry yeast for a beautiful rise, this base gives you all the goodness of real food without any refined sugar or unnecessary additives.
- ✅ Made with 100 percent whole wheat atta, this base is rich in dietary fiber and nutrients that refined flour simply cannot offer.
- ✅ It is completely eggless, making it suitable for vegetarians and those with egg allergies without sacrificing any texture or flavor.
- ✅ Honey replaces refined sugar to activate the yeast naturally, keeping this recipe free from processed sweeteners and closer to real food.
- ✅ With no protein powder and no artificial additives, this base follows Neetu Sirigiri signature philosophy of high-protein, wholesome baking using only ingredients you can trust.
Ingredients You'll Need
(Full measurements in the recipe card below)
Dough
- • 325g whole wheat flour (atta) — base structure
- • 1 tsp salt — flavour balance
- • 2 tbsp oil — soft texture
Yeast Activation
- • 2 tsp active dry yeast — rise agent
- • 1 tbsp honey — feeds yeast
- • 1 cup warm water — activates yeast
Substitutions
| Ingredient | Swap |
|---|---|
| honey | jaggery syrup or maple syrup |
| active dry yeast | instant yeast, use 1.5 tsp |
| oil | melted butter or olive oil |
⚠️ Water must be warm, not hot. Hot water kills the yeast and the dough will not rise.
How to Make It — Step by Step
1
Activate Yeast
Mix warm water, honey and yeast. Rest for 10 minutes until frothy.
2
Make Dough
Combine atta and salt. Add yeast mixture and oil. Knead into a smooth, soft dough for 8 to 10 minutes.
3
First Rise
Place dough in an oiled bowl, cover with a damp cloth and rest for 1 hour until doubled in size.
4
Shape Base
Punch down the dough. Divide and roll into your desired pizza base thickness on a floured surface.
5
Pre-Bake or Store
Pre-bake at 200 degrees C for 5 minutes for a ready-to-use base, or wrap and freeze for later use.
Tips for the Best Result
Activate Your Yeast First
Mix the yeast with warm water and honey and let it sit for 8 to 10 minutes until it turns frothy and bubbly. If it does not foam, your yeast is dead and the base will not rise, so do not skip this step.
Do Not Rush the Kneading
Knead the dough for at least 8 to 10 minutes until it is smooth and slightly tacky. Whole wheat flour needs more kneading than refined flour to develop the gluten that gives your base a good chewy texture.
Rest the Dough Well
Allow the dough to rise in a warm spot for at least 1 hour or until it doubles in size. Covering it with a damp cloth prevents a dry crust from forming on top.
How to Store
๐งบ
Room Temp
Use the rolled-out base immediately or within 2 hours at room temperature before it over-proofs.
❄️
Refrigerator
Wrap the uncooked dough ball tightly in cling wrap and refrigerate for up to 2 days; bring it to room temperature before rolling.
๐ง
Freezer
Freeze par-baked bases (baked 5 minutes without toppings) wrapped in foil for up to 1 month; top and bake directly from frozen.
Frequently Asked Questions
QCan I use instant yeast instead of active dry yeast?
Yes, use the same quantity but you can skip the activation step and mix it directly into the flour.
QCan I replace honey with another sweetener?
Yes, jaggery syrup or maple syrup work well in the same quantity to activate the yeast.
QWhy is my whole wheat pizza base dense and heavy?
It is likely under-kneaded or under-proofed. Make sure the dough doubles in size before rolling it out.
QCan I make this base without oil?
Oil adds softness and helps the base stay pliable, so it is recommended not to skip it.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
๐ Whole Wheat Flour Pizza Base (Ready to use Whole Wheat Pizza Base)
Prep: 15 min | Cook: 10 min | Serves: 2 servings
Ingredients
- → 325 grams of Atta/whole wheat flour
- → 1 tbsp of honey
- → 1 cup warm water
- → 1 tsp of salt
- → 2 tsp of active dry yeast
- → 2 tbsp of oil
Instructions
- 1. Mix warm water, honey and yeast. Rest for 10 minutes until frothy.
- 2. Combine atta and salt. Add yeast mixture and oil. Knead into a smooth, soft dough for 8 to 10 minutes.
- 3. Place dough in an oiled bowl, cover with a damp cloth and rest for 1 hour until doubled in size.
- 4. Punch down the dough. Divide and roll into your desired pizza base thickness on a floured surface.
- 5. Pre-bake at 200 degrees C for 5 minutes for a ready-to-use base, or wrap and freeze for later use.
▶ Watch Me Make It
See every step in action.
N
Neetu — Bake With Neetu
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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