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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

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