Quick Skillet Whole Wheat Pizza

Quick, stove top, whole wheat pizza crust – probably a phrase you never thought you’d see. A few weeks ago, I came across a recipe from Cook’s Country for a stove top pizza and thought, “Why not adapt it with whole wheat flour?” I’ve been searching and testing quick whole wheat pizza crusts for years now and they’re all just too thick, gummy, or “wheaty” for me. But this crust. Wow. Thin – my favorite – no sitting around for hours waiting for it to rise. And it can be on the table in a mere 30 minutes.

This recipe is quicker than calling the pizza guy. I never thought it would be possible. Pizza night just got a whole lot easier in my household.

Quick Thin-Crust Whole Wheat Pizza

Serving Size: Makes 2 9-inch pizzas

Quick Thin-Crust Whole Wheat Pizza

The pizza is best served right after it comes off the skillet. If it's going to be a few minutes until you serve the pizza then place pizza on a cooling rack that's set on a baking sheet (this prevents the crust from getting soft). Place in a 200ºF oven until ready to serve. And if you're in the mood for a whole wheat crust with yeast, click here for my favorite recipe.

Adapted from Cook’s Country


    For the Dough:

  • 1 cup sprouted white whole wheat flour

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon light honey (I used clover)

  • 1/2 teaspoon sea salt

  • 1/3 cup plus 2 tablespoons brown ale (I used Newcastle)

  • 5 tablespoons extra virgin olive oil, divided
  • For the Toppings:

  • 4 medium plum tomatoes, cored, peeled, and chopped

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon dried italian seasoning

  • 1 cup shredded mozzarella cheese

  • 1/2 cup shredded Pecorino Romano cheese

  • 1/2 cup fresh basil, chopped


Place the flour, baking powder, honey, and salt in the bowl of a food processor. Pulse a few times to combine. With the processor running, slowly add the beer and 1 tablespoon oil until the dough forms into a ball, about 30 seconds. The dough should not be dry. If it is, add a teaspoon or two more of olive oil. Pour dough out of bowl and form into a ball. Wrap with parchment paper or plastic wrap and let sit at room temperature for 10 minutes.

Place the tomatoes in a bowl near the stove. Toss together the salt, italian seasoning, mozzarella, pecorino and basil together in a medium bowl.

Unwrap the dough and divide the dough in half. Place one piece of dough on a floured surface and using a rolling pin, roll dough into a 9-inch round. Heat a large skillet over medium heat for 2 minutes. Add 1 1/2 tablespoons olive oil to pan and swirl to coat. Place dough round on skillet and cook until bottom is golden brown, pricking the dough with a fork to prevent bubbles, about 3-4 minutes. Flip dough and sprinkle with half of tomatoes, and half of cheese mixture. Reduce heat to low, cover and cook for 3 minutes, until cheeses melt. Remove the lid and continue to cook until bottom is golden brown. Transfer pizza to cutting board. Wipe skillet clean and repeat with remaining dough. Serve immediately.

NOTE: This recipe was posted before I began posting only grain-free recipes. For a grain-free pizza recipe click HERE or HERE

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    • Deliciously Organic

      I haven’t tested it in the oven, but I don’t see why it wouldn’t work. Instead of cooking it on the stove, I’d bake it in a 500ºF oven for 5 minutes or so. Make sure and preheat the pan or stone you bake it on to ensure a crispy crust. If you try it, let me know how it turns out!

      • Liz

        I agree with some of the other posts in that it’s difficult to find a fast (and delicious) pizza dough recipe.

        However, this dough is genius! I was able to buy a single bottle of Newcastle at Trader Joe’s and instead of skillet pizza I doubled the recipe and made individual calzones. I ended up with 8 calzones and I baked them for 15 minutes at 400 – the dough worked great!

    • Deliciously Organic

      The recipe needs the beer to create that “yeasty” flavor. I actually bought a single larger bottle of Newcastle instead of buying a 6-pack. I don’t really have a good substitution for the beer. Sorry!

  1. christyna

    Hi! New to the blog, but absolutely love what I have seen so far. I had a couple questions regarding content in your book. I just got it today and am really looking forward to making many meals from it. First, what is “herbal coffee”? And, second, would organic sunflower, canola and safflower oils still be something to switch from?

    • Deliciously Organic

      Herbal coffee is a great coffee alternative. (My favorite is http://www.teeccino.com) And yes, I don’t agree with consuming sunflower, canola or safflower oils because of how highly processed they are. In case you didn’t see, Chapter 2 explains all of the ingredients in the book as well as my reasoning for them. If you’d like to see any of the studies relating to my content they can be found on the live addendum: http://ifpinc.com/deliciouslyorganic-update.html If you have any more questions, please feel free to ask!

  2. Alrighty, I made it! I did different toppings, though. (Leftover chicken, unmarinated tomatoes, cheddar and parmesan, and some onion and peppers.)

    The crust, which I made with Budweiser (on hand for beer-can-chicken), was quite tasty and cooked easily even though my skillet is a bit smaller — it took just another minute or two on both sides.

    I like the whole wheat crusts we normally make that are yeasted — Mark makes one in the bread machine and I make a ten or fifteen minute one or a focaccia — I like the chewy texture and the taste yeast brings. But this is a nice fast and not-heating-the-house option!

  3. Brooke @ Food Woolf

    Holy fast prep! I’m totally sold. Gotta try this. Thank you for working things out so that at least I can convince myself that I’m eating healthy with all the whole wheat flour I’ll be devouring! Thanks!

  4. Barbara

    New here . . . why beer? I’d love to make this, but we don’t drink and I don’t even feel comfortable buying a bottle to make the dough! Just wondering what the beer does to make this recipe possible and if there would be an alternative.

    • Deliciously Organic

      The dough is leavened with baking powder, so the beer gives it the yeasty flavor. You could always try it with a non-alcohlic beer, such as O’Doul’s Amber. They usually sell them in single bottles (that way you wouldn’t need to buy 6). This way you’d get the yeasty flavor without any alcohol.

  5. Karen

    Your timing is perfect! I came across pizza recipes in an old Sunset Mag. This is the perfect crust for them.

    Listen to these ideas: Enchilada with black beans, jalapeno chile, green onions, jack cheese and queso fresco. Manchego and Artichoke with manchego cheese, artichoke hearts, kalamata olives, red onion and sliced pepperoncinis. Greek with roma tomatoes, fresh oregano leaves, mint leaves, garlic, lemon zest and feta cheese. Yum! I will let you know how they turn out.

    Are you working on a gluten free option? :)

    • Deliciously Organic

      I haven’t tested it with regular ww flour, but it should work well. It might be a bit more tough than the white wheat flour, so make sure and cook it until it’s nice and crispy. If you try it, please let me know how it turns out!

    • Karen

      I used TJ’s for this recipe the other night, it’s what I had :). It doesn’t turn out thin and crispy because it’s a rising yeast dough, but it was still very good. I rolled it out as thin as possible, too. My son and hubby didn’t complain, they didn’t see the photo, that’s what I wanted, one that looked just like it. :o)

  6. Renee S.

    This looks so fast, easy, and something even the picky teen would eat! Scrolled through comments to see if anyone else was thinking like me….gluten free option? Saw it and will be waiting too!!

  7. Rebecca Laughery

    This pizza was wonderful! My husband is a pizza addict, so I was happy to have a healthy alternative. He also said how great the pizza was and wanted the leftovers for lunch! Also, thank you for the New Castle tip, I don’t drink beer and I am afraid without this tip I would have be scanning the beers for hours! I just love your site!

  8. Yes – something quik and easy leaning on the healthy side of dishes. What a great find by providing us a healthy alternative to the pizza guys rendishion of the same. Looking forward to giving this a go! Thanks for the quick whole wheat pizza crust tip.

  9. I’ve been making pizza professionally for over 20 years now and have never thought of a skillet pizza, brilliant! I’m going to have to give this a try. I have discovered a simple concept for people to come up with their own pizza recipes, any good pasta recipe can be converted to a pizza by replacing the pasta with a crust. Would adding a sauce to your recipe hinder the cooking process or make the dough cook incompletely

    • Deliciously Organic

      I love your idea of taking any good pasta recipe and converting it into a pizza! I think adding a thin sauce would work well in this recipe. If you give it a try, let me know how it turns out!

  10. Sarah

    I just made these today, they’re SO good! I can’t eat tomatos so I usually don’t get to enjoy pizza, but with this recipe I can fianlly enjoy GOOD tasting pizza! I just don’t add tomatos.
    Thank you for sharing. =)

  11. ariel

    Thank you, thank you, thank you this recipe! I watch a couple of small children along with my own and I’m always looking for healthy, kid friendly recipes that I will enjoy as well. This was it, I did ours without the tomatoes and everyone ate it, 9mo-3yrs.

  12. Renee Roush

    Hi! I’m fascinated by this recipe! I’d love to try it but I don’t typically buy white whole wheat flour. I only have regular whole wheat. In fact, I’ve noticed that a few of the blog I follow use white whole wheat pretty often. Can I usually just use regular whole wheat 1:1? I feel like regular whole wheat is less refined/processed…. Am I dreaming that up?

    • Deliciously Organic

      White whole wheat flour is simply flour from the white wheat berry. Whole wheat flour sold in stores, is typically ground from the red wheat berry. Red wheat berries typically have more gluten and protein in them, so they will yield a more dense bread. That’s why in this recipe I chose the white berries. If you use your ww flour in this recipe, just keep in mind the texture might be a bit more dense than originally intended.


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