An Easy Wholewheat Pizza Crust Recipe You Can Make In a Bread Machine and Bake Without a Second Rise Needed!
Hi! If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
There are some weeks in our home where pizza basically becomes its own food group. My husband could eat it every single day and genuinely be thrilled about it.
Garlic bread. Dough balls. Breadsticks. Anything carby that comes out of the oven with a little sauce on the side and he is in heaven.
Being a military family on baby step 2 of our debt free journey means takeout is very much a once in a blue moon treat.
So making our own pizza nights at home has become the norm. And honestly it has turned into one of our favourite money saving traditions.
Every homemade meal saves a few extra pennies and those small wins really add up across a month.
And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!
living frugally and fully
free tips and resources to make the most of what you have
This wholewheat version of pizza dough came from a total accident. One night I went to make our usual homemade pizza and realised we were completely out of white flour.
I almost changed dinner entirely but my husband loves wholewheat bread and prefers it over white anyway, so I figured I might as well try it.
I wasn’t convinced it would work. In fact I assumed the dough would be dense or tough. Turns out it was incredible. Light. Flavorful. Hearty in a way that feels satisfying but not heavy.
Another great thing about this recipe is that it doesn’t need the second rise or pre-bake that most pizza dough calls for.
You can literally tip it out of the bread machine when the dough cycle is done, top with your favorite pizza sauce and toppings and bake for 15 to 20 minutes at 400°F! How’s that for ultimate convenience?!!
And now this is the version my family asks for more often than any other. Plus it feels a touch healthier without changing the comfort factor at all.
And of course this is a bread machine version because that little compact Cuisinart machine my parents gifted us when I moved here from the UK is still my most-used kitchen item.
It keeps things simple. I use it nearly every day and it has become the biggest help during long weeks with tight budgets and busy schedules.
As always, these photos are from my real kitchen here in our sweet military base home. No staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
So roll up your sleeves and hop into the kitchen with me to make the easiest wholewheat pizza dough that bakes beautifully, freezes perfectly, and saves you so much money over time!
Why You’ll Love Using a Bread Machine In Your Kitchen!
If you’re new here, you’ll quickly learn that I am such a fan of using a bread machine for dough. It has been one of the biggest helps in my kitchen, especially during busy or overwhelming seasons.
My parents gifted me this little Compact Cuisinart Bread Machine recently when I moved from the UK to the States after getting married, and it has worked like a little powerhouse ever since!
It kneads beautifully. It rises dough evenly. It keeps everything contained in one pan so I am not dealing with flour across every surface of the kitchen.
And on days where the house feels chaotic or I am juggling too much, I can add the ingredients, press the dough button, and let it get on with the work while I focus on everything else.
It takes away so much of the guesswork and makes homemade bread, pizza dough, cinnamon rolls, soft rolls, and sweet bakes feel much simpler.
It has also been a real blessing for our budget. Homemade dough costs pennies compared to store prepared versions and certainly compared to eating out. As a military family on baby step 2 of our debt free journey, little savings like that matter across an entire month.
If you have ever felt intimidated by bread making, this is your gentle nudge to give it a try. A dough cycle handles all the kneading for you.
You get soft, reliable, fluffy dough without standing over a counter for ages or worrying if things rose the way they should. It makes homemade cooking feel doable, even on days that are far from calm.
There are so many beginner friendly ideas to help you feel confident and excited about homemade dough!
Equipment
- Bread machine – one that has a dough cycle
- Measuring jug
- Measuring cups and spoons
- Plastic wrap
- Dough scraper or bench scraper
- Rolling pin
- Baking sheet
- Parchment paper
- Pizza cutter
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Ingredients
makes enough for 1 large pizza
- 1 & 1/4 cup warm water
- 1 tbsp honey
- 2 & 1/4 tsp active dry yeast (I’ll link the kind I used here below)
- 2 tbsp olive oil
- 2 to 3 tsp Italian seasoning
- 3 cups wholewheat flour
- 1 tsp salt
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Step-By-Step Instructions
Step 1. Prep the yeast mixture
Remove the insert pan from your bread machine.
Add the warm water, honey, and yeast.
Stir gently.
Cover the top with plastic wrap and leave it for 5 to 10 minutes.
You want bubbles and foam across the surface. That means your yeast is active.
If it is flat, discard the mixture and begin again with fresh yeast.
Step 2. Add the dry ingredients
Once the yeast is ready, add the olive oil, Italian seasoning, and wholewheat flour.
Make a small dent or well in the top of the flour and place the salt inside.
Cover with surrounding flour so the salt does not touch the yeast mixture too early.
Step 3. Run the dough cycle
Insert the pan back into the bread machine.
Select the Dough cycle.
Most bread machine dough cycles take about an hour and a half.
Step 4. Shape and bake
Once finished, the dough does not need a long second rise, nor do you need to pre-bake.
Tip the dough out of the bread machine.
Roll into a pizza shape on parchment paper (or roll into a ball and save for later in fridge or freezer).
Top however you like and bake at 400°F for 15 to 20 minutes until cooked and golden.
Instructions for Freezing Dough
This dough freezes beautifully and has saved my sanity so many times on busy nights. Here’s a step-by-step guide on how to freeze the dough, thaw and use it so you can save some time too
- Cool the dough for about 15 to 20 minutes after the bread machine cycle finishes.
- Shape dough into a ball or disc.
- Wrap tightly in a double layer of plastic wrap or parchment paper.
- Place into a freezer safe bag and label with baking instructions.
- Freeze for up to two months.
- When ready to use, thaw overnight in the fridge or on the counter for a few hours.
- Roll out and bake as normal!
Notes and Troubleshooting
Notes:
- Add a sprinkle of garlic powder to the dough for extra flavor.
- Use half white flour and half wholewheat for a softer crust.
- Brush the edges with olive oil before baking for a golden finish.
Troubleshooting:
Want a stuffed crust? Add small cubes or strips of cheese around the edge of the rolled dough. Fold the edge over and pinch gently to seal it. It bakes up gooey and amazing.
Dough too dry? Add a splash more water next time.
Dough too sticky? Dust with a little flour during shaping.
Storage
- Store leftover baked pizza in the fridge for up to three days.
- Reheat in the oven at 300°F or in the air fryer.
- Freeze raw dough for up to two months.
Serving Ideas
- Make two smaller pizzas and freeze one cooked for grab-and-go lunches
- Top with roasted veggies for a hearty winter meal
- Use half the dough for flatbreads or breadsticks
- Serve with homemade marinara on the side
Why You’ll Love This Recipe?!
- Healthier than white flour dough
- Filling and hearty without being heavy
- Beginner friendly
- Freezer friendly
- Money saving during busy weeks
FAQ
Can I freeze this dough?
Yes. This dough freezes beautifully. Shape it into two discs, wrap tightly in plastic wrap or parchment, then place inside a freezer safe bag. Freeze for up to two months. Thaw in the fridge or on the counter before rolling and baking.
Do I need a second rise after the bread machine cycle?
No. This dough goes straight into shaping and baking which makes pizza night much quicker.
Can I make this dough ahead of time for the next day?
Yes. Keep it wrapped in the fridge for up to 24 hours, then roll and bake.
Can I use half white flour and half wholewheat?
Yes. It makes a slightly softer crust but still gives that wholewheat flavor.
Can I turn this into breadsticks or flatbreads?
Absolutely. Shape however you like and bake until golden.
Make This Dough and a Pizza Along With Me!
Unsure of the steps? Check out the video below and make the dough and then the pizza with me!
The Best Wholewheat Bread Machine No-Rise Pizza Dough You Can Freeze For Later!
November 17, 2025Ingredients
Equipment
Method
- Remove the insert pan from your bread machine. Add the warm water, honey, and yeast. Stir gently.Cover the top with plastic wrap and leave it for 5 to 10 minutes.
- After 5 to 10 minutes you should see bubbles and foam across the surface. That means your yeast is active.If it is flat, discard the mixture and begin again with fresh yeast.
- Once the yeast is ready, add the olive oil, Italian seasoning, and wholewheat flour.Make a small dent or well in the top of the flour and place the salt inside.Cover with surrounding flour so the salt does not touch the yeast mixture too early (see video).
- Insert the pan back into the bread machine. Select the Dough cycle.Most bread machine dough cycles take about an hour and a half.
- Once the dough cycle is finished, the dough does not need a long second rise, nor do you need to pre-bake.Tip the dough out of the bread machine.
- Roll into a pizza shape on parchment paper (or roll into a ball and save for later in fridge or freezer).
- Top however you like and bake at 400°F for 15 to 20 minutes until cooked and golden.
Video
Notes
- Add a sprinkle of garlic powder to the dough for extra flavor.
- Use half white flour and half wholewheat for a softer crust.
- Brush the edges with olive oil before baking for a golden finish.
Storage
- Store leftover baked pizza in the fridge for up to three days.
- Reheat in the oven at 300°F or in the air fryer.
- Freeze raw dough for up to two months.
Nutrition information is automatically calculated, so should only be used as an approximation.
The Takeaway
Wholewheat pizza dough that is comforting, simple, freezer friendly, and perfect for busy nights. It saves money, tastes incredible, and makes homemade pizza feel easy even on long days!
What to Try Next?!
Share and Rate This Recipe!
Tried it this week? Share it with someone who loves pizza night at home and leave a rating so others can find it too.
Last update on 2026-02-17 / Affiliate links / Images from Amazon Product Advertising API
