Recipes Bread Pizza Dough and Crust Recipes Whole Wheat and Honey Pizza Dough 4.3 (582) 445 Reviews 64 Photos Quick, easy, yummy homemade pizza dough, which you can top any way that you like. This makes a thin crust but it can be doubled for a thick crust. Recipe by brookes Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 64 64 64 64 Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins Servings: 12 Yield: 1 to 12 - inch pizza crust Jump to Nutrition Facts Ingredients 1 (.25 ounce) package active dry yeast 1 cup warm water 2 cups whole wheat flour ¼ cup wheat germ 1 teaspoon salt 1 tablespoon honey Directions Preheat oven to 350 degrees F (175 degrees C). In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes. Roll dough on a floured pizza pan and poke a few holes in it with a fork. Bake in preheated oven for 5 to 10 minutes, or until desired crispiness is achieved. I Made It Print Nutrition Facts (per serving) 84 Calories 1g Fat 17g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 84 % Daily Value * Total Fat 1g 1% Saturated Fat 0g 1% Sodium 196mg 9% Total Carbohydrate 17g 6% Dietary Fiber 3g 10% Total Sugars 2g Protein 4g Calcium 9mg 1% Iron 1mg 6% Potassium 115mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved