Easy Whole Wheat Margherita Pizza

easy margerita pizza

Some of you asked me recently on how I manage blogging amidst working full time, and minding a hyper toddler ( and fussy husband). I don’t know the recipe for happiness, as some days can be challenging than others. What keeps me going in the kitchen is the love of homemade food, and the knowledge that my family is fed properly with wholesome meals. Which, can take just minutes to prepare.

Take this easy margherita pizza. The pizza dough can be made ahead of time, up to a week in the fridge and frozen for 3 months! Having some ‘ready’made’ dough in the fridge is especially handy for after-work supper. Simplicity is the key here, but do not underestimate the simple taste of tomato, basil and mozarella as the only topping. Sometimes it’s this kind of simple meals that keep our lives happier!

easy margerita pizza

With the emphasis on healthy meals, I have modified my usual go-to pizza dough recipe so this one uses whole wheat strong bread flour. I love some chewiness to the baked dough, hence why gluten from  strong flour would make a huge difference to the quality of the dough. If you do not have access to whole wheat strong bread flour, feel free to use a combination of whole wheat and strong white bread flour in 1:1 ratio, it will yield excellent dough, healthier and tasty too.

margherita pizza

I will let your inspiration runs wild when it comes to the toppings. It’s your call, but try this dough once and you will love it. And whilst you are at it, trust me that a good margherita can win over other fancy toppings.

Easy Whole Wheat Margherita Pizza

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes

Yield: 1 large 14 inch pizza, or 2 medium sized thin crust pizza

Serving Size: 4-6 hungry adults

An easy margherita pizza made using whole wheat flour dough, homemade tomato sauce and good sprinkling of grated mozarella.


  • 2 1/2 cups whole wheat strong bread flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 1/4 tsp yeast
  • 3 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 1 tbsp fine semolina
  • lukewarm water as needed ( between 1 to 1 1/2 cups)
  • 3-4 large heirloom tomatoes, chopped
  • 1 cup grated mozarella cheese
  • a few fresh basil leaves
  • 1 tsp dried oregano
  • salt and pepper to season
  • 1 tbsp olive oil
  • 2 clove garlic


  1. Make the pizza dough.
  2. Mix the flour, salt, sugar, yeast, 3 tbsp olive oil and enough water to form a soft elastic dough.
  3. Leave to rise in the bowl covered with cloth or cling firm, usually take around 45mins to an hour.
  4. Prepare the sauce.
  5. Heat 1 tbsp of olive oil and saute the tomatoes and garlic until thickened, add in the basil leaves and oregano.
  6. Season with salt and pepper.
  7. Once the dough is ready, sprinkle the pizza stone with semolina.
  8. If you do not have pizza stone, alternatively you can use non stick baking pan or lined pan with baking paper.
  9. Using olive oil greased hands, press down the dough to form 12 to 14 inch circle.
  10. Spoon the tomato sauce and sprinkle the grated mozarella.
  11. Bake in preheated oven of 200 C for 18 to 20 mins.
  12. Serve warm.


* Use strong bread flour and whole wheat flour in 1:1 ratio if you do not have whole wheat strong flour


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