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Homemade wholewheat pizza

Easy Homemade Wholewheat Pizza

Super easy homemade wholewheat pizza base that is great for baby-led weaning, practicing pincer grasp and for toddlers. A healthier version of the traditional pizza that you can make for the whole family.
Course dinner, Lunch
Cuisine Italian-inspired
Fridge Life? 3 days
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 1 hour
Servings 2 pizzas
Calories 683kcal
Author Dora


  • Mixer
  • Stainless Steel Baking Trays
  • Silicone Brush


Pizza Crust

  • cup wholewheat flour 200g
  • ½ cup water 120ml
  • ½ tsp dry yeast
  • ½ tsp salt
  • ½ tsp sugar
  • 1 tbsp olive oil

Pizza Topping

  • ½ cup tomato sauce (canned tomatoes) 100ml
  • ½ lb mozarella 250g
  • 3 oz spinach leaves 100g
  • 2 tsp dried basil
  • 1 tsp dried oregano


Pizza Crust

  • Prepare the yeast. Dissolve the sugar in the cup of warm water. Sprinkle the dried active yeast and mix with a fork. Leave in a warm place for 5 minutes until the surface is foamy.
  • Prepare the crust. To the yeast mixture add the flour and salt and mix (either with your hands or in a mixer). You should mix for about 8 - 10 minutes so the gluten can form in the dough. The dough should be soft and elastic but not sticky.
  • Cover the dough with a clean cloth and leave to proof for at least an hour.
  • Roll out your crust. Sprinkle a bit of flour on a clean surface so you can roll out the dough. Gently mix the dough again with your hands and divide into 2 equal balls. Using a rolling pin, form the shape of your pizzas. If doing a round pizza it will be about 8 inch pizza. You can also leave it a bit thicker on the edges if you want.

Pizza Topping

  • Preheat the oven to 230°C / 450°F.
  • Line an oven tray with parchment paper and transfer the pizza dough on the oven tray.
  • Mix the tomato sauce with the dry basil and oregano and divide into 2 bowls.
  • Spread the tomato puree with basil from one bowl over one pizza.
  • Arrange half of the mozzarella over the tomato puree.
  • Add half of the washed fresh spinach. You can choose to chop it up. I prefer to use whole spinach leaves as I mostly use baby spinach so they are smaller in size.
  • Bake for about 10 minutes (until the edges are nice and crispy but not burnt).
  • Repeat everything with the second pizza.


Don't use too many toppings. If you use too many toppings it might be harder for the pizza to bake on top while it would possibly burn around the edges and the bottom at the same time. My recommendation is to do a layer of sauce, a layer of cheese and some fresh veggies on top.
Make your crust thin. When rolling out your crust, make it as thin as you can and leave a little bit thicker around the edges. This is great for holding the pizza later, especially for little ones. A thin pizza will be easily baked all around and crunchy.
How to freeze the dough? You can also freeze the dough by dividing the dough into your pizza sizes and wrapping the dough ball in foil. It can be stored for about 3 months. When thawing simply remove from the freezer and foil and leave on the counter to thaw for about 1 - 2 hours. 
How to serve to babies and toddlers? 
Note on sodium: Depending on the cheese and tomato sauce you choose 1 pizza may be considered very high in sodium (over 1333mg). Just the base contains about 600mg sodium. For babies up to 1 year of age the recommended amount is 400mg per day. Most babies would barely eat half of this pizza because it is very filling, but just in general monitor your baby's sodium intake on that day.
  • 6 months old
    • For baby-led weaning serve a a large piece the width and length of index finger for the baby to easily grab.
    • Avoid spinach as topping and even though it is soft, it may be "too leafy" for them and they may struggle
    • Not suitable for pureeing
  • 9 months old+ (or whenever ready for pincer grasp)
    • Cut up into bite size pieces or the same as for baby-led weaning


  • Serve the same way as for adults or...
  • Picky eaters – get them involved in making the pizza with you and let them pick their toppings as they are more likely to eat them that way (I would always leave a bit of plain dough with mozzarella on the side though just in case all else fails)


Serving: 1pizza | Calories: 683kcal | Carbohydrates: 61g | Protein: 38g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 90mg | Sodium: 1333mg | Potassium: 651mg | Fiber: 10g | Sugar: 3g | Vitamin A: 4768IU | Vitamin C: 12mg | Calcium: 666mg | Iron: 5mg