DIY Pizza Dough - thrive360
What I like about this pizza dough recipe is that it uses a mix of all-purpose and whole wheat flours. I like the addition of wheat germ in the recipe.
pizza dough, all-purpose flour, whole wheat flour, wheat germ, recipe, cummin, turmeric, barley flour, fibre, chickpea flour
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DIY Pizza Dough

October is Pizza Month, but really, who needs an excuse to eat pizza? We love pizza all year round.

I’ve got to confess that I don’t usually make my own pizza dough, but recently tried a recipe posted on the Canola Eat Well site. (Disclosure: they are a client) What I like about the recipe is that it uses a mix of all-purpose and whole wheat flours. And because there’s no guarantee that whole wheat flour in Canada contains the whole grain, I like the addition of wheat germ in the recipe (note: manufacturers are allowed to strip out part of the germ and still call it whole wheat). While traditional dough recipes call for olive oil, canola is a Canadian oil containing heart healthy omega-3 fats.

Making your own dough is yet another opportunity to get kids into the kitchen to build their confidence. This was a fun Friday night activity. My nine year-old loved kneading and shaping his dough. Instead of using a rolling pin, we shaped the pizza by hand, which gave it a lovely rustic look. Both kids commented on how flavourful the crust was. We kept the toppings simple: tomato sauce, mushrooms and cheese.

DIY Pizza Dough


  • 1 cup whole wheat flour
  • 1 1/2 to 2 cups all-purpose flour
  • 2 Tbsp wheat germ
  • 1 package (7g) quick rising instant yeast
  • 1 cup warm water
  • 1 Tbsp canola oil
  • 1/4 tsp salt


  1. Preheat oven to 450F.
  2. In a large bowl, mix whole wheat flour, 1 cup (250 mL) all purpose flour, salt and yeast. Stir in warm water and canola oil.
  3. Gradually add in enough of remaining all purpose flour to make a soft dough. Knead on lightly-floured surface until smooth and elastic.
  4. Shape dough into ball. Cover and let rest for 10 minutes before rolling out.
  5. Prep your topping while the dough is resting.
  6. Roll out dough or shape by hand to approx. 1/4" thick.
  7. Pre-bake dough for 5 minutes before adding toppings.
  8. Remove from oven and add toppings (but not too much otherwise it will lead to a soggy pizza).
  9. Bake for approx.10 minutes until crust is golden and cheese is toasty.


Because I was feeling adventurous, I experimented with a couple of flavour variations:


I swapped out the whole wheat flour and wheat germ for barley flour and added 2 tsp of za’atar. Because canola has a neutral flavour profile, the subtle nuttiness of the barley flour was able to shine through. Reasons why barley flour rocks: it is a whole grain, we grow tons of barley in Canada, and the fibre in barley helps keep your cholesterol in check.

To give your dough a South Asian vibe, swap in fibre-rich chickpea flour for the whole wheat flour and wheat germ. Add 2 tsp cumin and 1/4 tsp turmeric (note: your dough will be yellow and very sticky; you may need extra all-purpose to make it into a pliable dough).


  • Zannat


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