Whole Wheat Veg Pizza

If someone had asked me if I could bake a Pizza from scratch some months back, I would have laughed it off saying it is too hard and time consuming. But one sudden desire to try homemade Pizza on a day when I was craving for them badly changed my life forever. Now if you give me a couple of hours, I can bake fresh, aromatic, healthy and finger licking delicious Pizza for you. I am not exaggerating when I say this. This recipe is so easy that you will be able to do it as well.  Trust me on that.

My 2 year old also loves Pizza but I used to avoid it as the Pizza hut ones are made from refined flour. But since this is made from wheat flour, I can finally enjoy seeing her eat her favorite “Peezzaa” without any guilt in my mind. Not to mention the guilt free indulgence of her parents who love Pizza no lesser. Here is my husband off with his slice of yumminess.

The day I make Pizza, I have to be ready to hear his praises. He says I make it so good that I can even start a Pizza joint! Talk about being a super encouraging husband. Renuka (my friend) was no less of praises. When I baked one for her and her boys, she said no words could describe how amazing the Pizza had come out and that no one could say it was made from wheat flour.

So after baking this for many months now and perfecting the recipe, I thought it was high time I add it here. I am sure it will be helpful to many who wished to bake homemade Pizza with wheat flour base but were doubtful about the outcome. Your doubt ends here. I guarantee you that it will come out excellent and your family will love it. Do try! Happy and Healthy cooking!


Base recipe adapted fromVeg recipes of India

Ingredients: {Makes 2 large sized thin crust Pizzas}

For the base:

  • 3 Cups Whole Wheat flour/ Atta (I use either Pillsbury or Al Baker or Shakti bhog brand)
  • 1 1/4 Cup Water (plus more if required)
  • 1 1/2 tsp Instant Yeast or 2 tsp Active Dry Yeast
  • 1/2 tsp Salt
  • 1/4 tsp Sugar
  • 1 Tbsp Olive Oil

For toppings:

  • 2 Tbsp Tomato Ketchup or Pizza sauce
  • 1 Cup shredded Mozzarella cheese
  • 1 Cup chopped Veggies (I used 1/2  a medium Onion, small piece of Capsicum, 3 Tbsp Sweetcorn, 2 button Mushrooms, 1 Babycorn)
  • 3 Tbsp sliced black Olives
  • A pinch of Salt
  • 1/4 tsp Pepper powder

Around a Tbsp of Olive oil for greasing and little semolina (rava) or wheat flour for dusting.


  1. Take warm water in a bowl or cup. Make sure the water is neither too hot nor too cold. Add sugar and yeast. Mix well and set aside for 10 mins. 
  2. Meanwhile take wheat flour and salt in a mixing bowl. 
  3. Add the frothed yeast solution in the center and mix well. 
  4. If the quality of wheat flour is good, it absorbs all the water and you would require to add more water. Add 1 Tbsp water at a time and keep kneading until it forms a dough. Now add olive oil and knead for a minute. 
  5. Keep in a warm place to rest for 1 hour to 1 1/2 hours. 
  6. Preheat the oven at 200 C for 20 minutes (yes it needs at least 20 mins of preheat).
  7. Now chop all veggies into bite size pieces. Add salt and pepper powder and mix well. 
  8. Take a oven proof plate or pizza stone. Grease well with olive oil and sprinkle little semolina (or wheat flour). 
  9. Now divide the dough into two equal parts. Place one part in the middle of the plate. 
  10. With finger spread it over the plate. See that the dough spreads as evenly as possible. 
  11. Now drizzle olive oil over it and spread all over the dough using fingers or spoon. 
  12. Spread a layer of ketchup or pizza sauce over it. 
  13. Now add a little of mozzarella cheese over it. 
  14. Layer with the veggies as evenly as possible. Press slightly as you add veggies. 
  15. Now layer with the rest of the mozzarella cheese. 
  16. Top it with sliced olives. 
  17. Bake in the center rack of your oven for 15 to 18 mins at 200 C till the cheese melts and browns.
  18. Check if the cheese towards the center of the pizza has browned slightly. This shows that the pizza is evenly cooked. Don’t over bake as this can cause the crust to harden. Keep an eye after 15 mins but don’t open the oven door before that. 
  19. Slice and serve hot.


  • I have been making this Pizza for many months now and it comes out perfect each time. Just follow the recipe properly and you cannot go wrong.
  • This recipe (3 Cups wheat flour) gives two large Pizzas. I keep the other half of the dough in an airtight container in the fridge and it lasts well for two to three days. You can then make Pizza whenever you want.

    The other half of the dough stored in an airtight container to make Pizza the next day.
  • I have used tomato ketchup here but you can use pizza sauce.
  • I have not used red chilli flakes or dried oregano as my little one does not like it. You can add if you wish along with the veggies.
  • I have seen that the spreading of the dough over the plate matters. If you spread it thick, you get a thick crust pizza and it takes longer than 15 mins to bake. If you spread it really thin (like how I bake) you get thin crust pizza and it bakes in 15 mins.
  • Do not be tempted to add loads of veggies as the Pizza crowds up and does not taste good. The amount of veggies I have mentioned is perfect for 1 Pizza.
  • Look at how beautifully it bakes underside. Could not help clicking this too. 
  • Don’t over bake as this can cause the crust to harden. Keep an eye after 15 mins but don’t open the oven door before that. 
Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!

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