Here’s an easy, healthy pizza dough that doesn’t involve any strange ingredients (like cauliflower).

Just pantry staples to make a recipe that always works so that you can feel like a pro and easily whip up an easy pizza (or pizza scrolls) when you fancy it. Even if you don’t normally stock yeast, a few sachets will last for ages, and it’s really easy to use. So add it to your shopping list, with some wholemeal flour and see how easy it is to make delicious pizza at home. 

Easy Wholemeal pizza dough

Ingredients

Makes 2 pizzas

2/3 cup of warm water

1 teaspoon instant dried yeast

1 teaspoon sugar

1/2 teaspoon salt

2 teaspoons olive oil

1 1/2 cups wholemeal flour*

*If you can get it, a wholemeal ‘bread and pizza’ flour does make a difference with its lower protein content. The Lighthouse brand is readily available. Otherwise, you can use regular wholemeal flour or even a combination of white and wholemeal flour.

How to

1. Dissolve yeast in a little lukewarm water then stir in remaining water. 

2. Add the flour and salt to a large bowl. Then pour in the oil and yeast mixture. Gently mix the flour into the wet mix.

3. Remove dough from the bowl and knead by hand until smooth and elastic. If you have a mixer with a dough hook or thermomix, you can use it instead of kneading by hand. It should take 5-10 minutes. If dough is too sticky, add a tablespoon or two of extra flour.

4. Cover the bowl with a damp cloth and leave to rise in a warm place until doubled in size (about 30 minutes). 

5. Divide ball in half and roll out each onto a lightly floured surface to your desired thickness. Place on a baking tray lined with baking paper.

6. Add toppings of your chose. I love a tomato sugo sauce, sliced baby bocconcini cheese and all of the vegetables. Pre-cook anything you wouldn’t normally eat raw (like meat, sweet potato and broccoli).

7. Bake at 200˚C for 15-20 minutes or until golden brown. 

This recipe easily doubles to make more pizzas. We love to make a few big ones for dinner and then some mini pizzas for lunchboxes the following day. 

For Pizza scrolls, roll the dough out quite then. Then spread with sugo or tomato salsa, top with toppings and then roll up along the long edge. Slice into 5cm scrolls then place on a baking tray lined with baking paper. Bake at 200˚C (fan forced) for 15 minutes or until golden and cooked through. 

Sarah Moore is a mum, and university qualified Registered Nutritionist with a decade of experience working with families to improve their health and wellbeing. Sarah has a simplistic and practical approach to family nutrition and can help the overwhelm of eating and living well with private consultations, email Q&A and her school lunchbox ebook. You can also find her on Facebook and Instagram for more healthy tips and tricks.