Average: 1 (1 vote)
Active time
25 minutes
Total time
1 hour
two 12-inch pizzas or one 16-inch pizza; 6 slices

1 tbsp active dry yeast

1 tbsp honey

1 cup warm water

½ cup medium grind whole cornmeal

1 ½ cups whole wheat flour

1 cup white flour, unbleached

½ tsp. sea salt

1 tbsp olive oil


  1. Combine honey and warm water, sprinkle yeast on top. Let stand 5 minutes to proof. In a separate bowl, combine the dry ingredients.
  2. Add oil to yeast mixture and pour in dry ingredients. Stir to combine ingredients and scoop onto a flat surface. Knead until elastic, adding more white flour as needed, about 5-8 minutes. Place in an oiled bowl, cover and let stand until doubled, about 20 minutes.
  3. Split dough into two rounds to make two 12-inch pizzas, or make one 16-inch pizza crust. Spread dough out onto greased pizza pans and cover with desired topping.
  4. Bake at 400°F for 15-18 minutes.




Visit the Bob’s Red Mill website for even more fantastic whole grain recipes.


Calories: 250
Total Fat: 3.5g
Saturated Fat: 0g
Sodium: 200mg
Carbohydrate: 49g
Fiber: 6g
Total Sugars: 3g (Added Sugar: 3g)
Protein: 8g

Yield: two 12-inch pizzas or one 16-inch pizza; 6 slices

How'd it Taste?

When nearly half of your flour is refined, this is not a whole wheat recipe!
Hi Cammie – Thanks for your feedback. With ½ cup whole cornmeal and 1½ cups whole wheat flour, this recipe is 2/3 whole grain. While those of us accustomed to eating and baking with whole grains regularly are more inclined to use 100% whole grain, many of the visitors to our website are just beginning their whole grain journey. For some, beginning to swap out some of the refined grain for whole grain is a really good way to become familiar with the fuller, nuttier flavor of whole grains. That said, this recipe can absolutely be made with 100% whole grain flour! Simply use ½ cup of whole cornmeal and 2½ cups of whole wheat flour.

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