Wholemeal pizza

Any dough recipe is going to take time (not time cooking as such- more time waiting!) So this is the kind of recipe that’s best started in the morning so it’s ready for dinner later on! This recipe makes 2 medium-large pizzas so feel free to half the ingredients if you only want one pizza!

If you’re making this for a baby (under 1) use sugar or maple syrup instead of the honey.

You can top this with whatever you like and you don’t need to add cheese if you want to keep it dairy free either!


350ml warm water

1 tablespoon dried yeast

1 tablespoon of clear honey or maple syrup

1 tablespoon of olive oil 

1 teaspoon of salt

450g strong wholemeal flour

2-3 cloves of garlic

1-2 teaspoons of dried basil

1-2 teaspoons of dried oregano

500g passata

Toppings of your choice!

Put the warm water into a large mixing bowl and sprinkle the yeast over the top. Leave for 10mins.

Once it’s gone bubbly you can add the honey, oil and salt

Mix together

Add the flour

Stir to combine everything 

Bring the dough together (add more flour if it’s a bit sticky) and kneed with your hands for 10mins or more.

Cover the dough and leave in a warm place for an hour to prove. If you’re using cling film like me spread a little oil on the underside and that will stop the dough sticking to it if it grows that high.

Meanwhile- begin to make the tomato sauce! Peel the garlic cloves

Heat a tablespoon of olive oil in a pan to a medium heat 

Crush the garlic into the pan and gently cook for a minute

Add the basil and oregano to the pan and stir 

Pour in the passata and add a little salt and plenty of black pepper

Bring to the boil then simmer gently for 20mins or more to reduce it down 

It will thicken and deepen in colour like this

Once your dough has roughly doubled in size bring it back to the workspace

On a floured surface work it back into a ball (kneeling it slightly as you do)

Separate into two pieces (or more- if you’d like to make several individual sized pizzas) and roll into balls. Pop these back into a warm place to prove again (they will spread so space them far apart) Leave to prove for around an hour.

Meanwhile prepare your toppings! We used slices courgette, diced red and yellow peppers, sweetcorn, slices red onion, halves olives and sliced tomatoes as well as soft goats cheese and grated cheddar (because I forgot to buy some mozzarella which would have been much better!!)

Once your dough has grown turn it out into a floured surface (one ball at a time)

Roll out into a pizza shape (little hands helped me with this part!)

Pop onto a baking tray that you’ve sprinkled with flour then add a generous layer of your tomato sauce

Layer up your toppings- as much as you can fit! (They tend to shrink down during cooking!)

Add the cheese (if using) then repeat with each of the other dough balls

Pop into a preheated oven at 180 degrees for 15-20mins


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