Quick-Rise Whole Wheat Garlic Pizza Dough

For lunch today we had the girls’ all time favorite meal, PIZZA!

After my workout this morning I was getting pretty hungry and I knew I wanted to make my girls a lunch that they would eat without complaining and actually enjoy. Since we had tofu dogs yesterday, I thought that I would make them pizza. Problem was, my pizza dough recipe would take an hour and I knew I couldn’t wait an hour and it was already getting late for lunch. So I got busy creating a yummy quick rise pizza crust and lunch was on the table and in our bellies in no time.

Quick Rise-Whole Wheat Garlic Pizza Crust

Makes one large pizza crust or two smaller pizza crusts

  • 2 1/4 teaspoons quick rise yeast
  • 1/2 teaspoon sea salt
  • 1 cup warm water
  • 1 tablespoon sunflower oil
  • 1 tablespoon maple syrup
  • 2 teaspoons garlic powder
  • 2 1/4 cups whole wheat flour


Whisk together the yeast, sea salt, water, oil, syrup and garlic powder in a medium sized mixing bowl. Add the flour 1 cup at a time and mix until dough forms. Add the remaining 1/4 cup of flour in with your hands and knead the dough, until smooth and soft. Place the dough in an oiled bowl to rest for 10-20 minutes. Grease your pizza pan or pans (for the girls pizzas I used two 8″ cake pans) and spread the dough in the pan.

Add a few tablespoons of pizza sauce and desired toppings.

Bake at 425°F for 15-18 minutes or until crust is golden brown. Broil an additional minute or so to melt the cheese.

Some topping we enjoy are:

  • pineapple tidbits
  • diced red or green pepper
  • diced red onion
  • sliced zucchini
  • diced tomatoes
  • vegan pepperoni
  • soy mozzarella cheese (I use Earth Island)

Pizza is always so much fun for the girls and so yummy for everyone. I am glad I have this recipe now in my collection for the days we want pizza, but do not want to wait.

11 thoughts on “Quick-Rise Whole Wheat Garlic Pizza Dough

  1. I’m glad you posted this recipe because I am a pizza lover but I always buy store bought pizza and I’m definately going to try this recipe.


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    • Hi! You can use sugar in place of syrup in the recipe, but you do need some form of sweetener to react with the yeast. Here is some info I found on that: As the yeast grows and multiplies, it uses the sugar, forming by-products of carbon dioxide and alcohol, which give yeast bread its characteristic flavor. Sugar tenderizes bread by preventing the gluten from forming. Sugar also holds moisture in the finished product. 🙂


      • Marvellous! I only asked as all other bread recipes I have come across don’t have sugar unless they are a sweet bread. Also my father is Type 1 Diabetic, so I worry about fast realising sugars. Have you tried this as just a garlic bread pinwheel? Or with just cheddar cheese e.g. if I were to serve it with tomato soup (I don’t want tomato overload!) or would it do something to the moisture?


        • sorry! I realised I confused this with the pinwheels/roll ups you did (can’t remember what you called them!).

          One more question that I have been dying to ask someone in the know:

          What happens if I want to make the dough ahead of time? Do I make it and instead of leaving it to rise, do I put it straight it straight into the fridge and leave it to slow rises in there? Or do I make it, leave it to rise then put it in the fridge until I want to use it? Also, if I do this, do I have to take it out 1hr before baking? Thanks!


          • If you make it, oil it, and wrap it tightly in cling wrap (or place it in a zipper freezer bag or in a bowl covered with cling wrap) it should be OK until you need to use it and it can even keep for up to 3 days. Just make sure that it is covered so that it doesn’t dry out and get crusty. When you want to use it, take it out of the fridge and let it sit for 15 minutes before shaping the dough. You can also freeze it in a zipper freezer bag too for up to a month. Take the dough out of the freezer and put it into the fridge 10-12 hours before you want to use it or let it defrost on the counter, which can take 1 1/ to 2 hours before shaping it. Hope that helps! 🙂


        • The garlic bread pinwheel sounds like a great idea! I am sure the dough recipe would work lovely for that. I think if you are omitting the tomato sauce, you might want to spread a bit of margarine on it before you put on the cheese, then it wouldn’t be too dry.


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