Whole wheat/Oatmeal Pizza

Friday night these days is pizza night in our family, and this recipe is one of our go-to recipes.  It only takes about an hour from start to finish, it’s nutritious (with whole wheat flour and oatmeal) yet delicious, and with it’s thick consistency, it lends itself to heavier ingredients so you can sneak in some interesting ingredients.  I will often do a “bar-b-que ” pizza using bar b que sauce and tomato paste as the base with roasted onions and/or peppers, and cilantro, spinach, and/or green onions.  I’ve found a bar-b-que pizza can handle most any cheese you’ve got on hand: cheddar, montery jack,  mozzarella, and/or Parmesan.  I will often double the recipe and cook it in a 13×17 inch rimmed baking sheet, making a rectangular pizza.


1 tablespoon yeast

1 teaspoon sugar

1 cup very warm water

1/2 cup rolled oats

1/2 cup whole wheat flour

1 teaspoon olive oil

1 teaspoon salt

1 1/2 to 2 cups bread flour


1. Combine the yeast with the sugar and warm water in a large mixing bowl and set aside until bubbles rise to the surface, about 5 minutes.

2. Whirl the oats in a blender or food processor until they are the consistency of coarse flour.  When the yeast is thoroughly dissolved and frothy, about 7-10 minutes, add the oat flour, wheat flour, oil, salt and enough of the white flour to make a stiff dough.  Turn out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic adding the remaining flour as needed.

3. Lightly oil or spray a large bowl.  Place the dough in it, turn it once to coat, cover it with a damp towel and allow to rise in a warm spot about 30 minutes or until doubled in size.  While the dough is rising, you can prepare your toppings.

whole wheat pizza dough 1

4. When the dough has doubled in size, preheat the oven to 450F and prepare a 12 inch pizza pan with cooking spray or oil.

5. Punch down the dough, turn it out onto a lightly floured work surface and kneed for about one minute.  Using your hands or a rolling pin, stretch the dough into a large circle.  Place the dough on the pizza pan and continue stretching until it covers pan.  Using your fingers, make a slightly thicker edge of crust around the perimeter of the pan.  Let rise for another 10 minutes.  Continue preparing your toppings.

whole wheat pizza dough 2

5.  Place toppings on pizza.  (As I mentioned, I tend to put heavier ingredients on the pizza because the dough can support it)

6.  Bake for about 15 minutes in 450F oven.

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