Homemade wholemeal pizza

Here’s a healthier version of pizza. It is higher in fibre than regular pizza with a homemade sauce which you can adjust to your own taste. It has less salt than shop bought ones and you can make it dairy free by using a soya cheese or dairy and soya free cheese such as Violife. For us it’s a Saturday morning activity as it’s fun to do!

Tip: if you’re using a dairy free cheese, make the base really thin and cook in a very hot oven. A pizza oven is the best for this if you have one handy!

It’s great if you have a picky eater in your house as they might just accept this healthy version. It’s brilliant if you can get them involved in the preparation as rising dough is fascinating and will hopefully make them more keen to try it.

I looked for a decent recipe for wholemeal dough for ages and a friend gave me this one. It’s nice and light. I use my bread machine to make the dough as I find it so much easier but if you don’t have one you can make it using the traditional method. I like to put the sauce on in the morning so that it is nice and rich for tea-time, and properly cooled. I tend to put it on when the dough is prooving for the first time.

Prep: 2-3 hours including proving              Cook: 20 minutes             Serves: 4

Ingredients – Dough

  • 1 tsp white sugar
  • 1 ½ cups warm water
  • 1 tbsp active dry yeast
  • 1 tbsp olive oil
  • 1 tsp salt
  • 2 cups wholewheat bread flour
  • 1 ½ cups plain bread flour


  • 500ml passata
  • 1 onion chopped
  • 1 tsp balsamic vinegar
  • Mozzarella cheese, cheddar or dairy free cheese
  • Any other topping you like


  1. If you have a bread maker, put all the dough ingredients in and switch onto the dough setting. If not, combine all the ingredients and knead until smooth, place in an oiled bowl, leave in a warm place for an hour or until doubled in size. Knead again and divide into 2 balls. Allow to rise for another 45 minutes.
    When I use the breadmaker, I put it in an oiled bowl in the fridge until I have time to roll it out.

    Ready to be rolled.
  2. Meanwhile fry the onion until soft, add the passata and balsamic vinegar, bring to the boil and simmer without a lid for 30 minutes at least to thicken. You could also add 1 tsp of oregano or basil if your children can cope with bits!
  3. Preheat oven to 220oC (200oC fan). Roll out the 2 bases, top with the tomato sauce, mozzarella and any other toppings you like. You will probably have too much tomato sauce – this can be used as a base for pasta sauce or frozen for next time you have pizza.

    My little helper – he usually avoids tomato sauce like the plague but loves it if he’s made it!
  4. Bake for 15-20 minutes or until the crust is golden at the edge and the cheese is completely melted. Enjoy!
An adult portion
Here’s an idea of the thickness

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