whole wheat deep dish skillet pizza

This probably isn’t unusual, but everyone in my house is obsessed with pizza. Seriously, obsessed. My toddler, who calls it “seepa,” even has a pizza shirt that he refuses to take off. They would probably eat it every night for dinner if I let them, but I don’t. Last week, I treated them to this lightened-up version of a deep dish skillet pizza. I used whole wheat crust and skipped the meat and topped it with fresh mushrooms and onions. It was a HUGE hit. The crust is very easy to throw together with a very small rise time (I prepped all my toppings while I was waiting). And it was perfectly crusty on the outside and doughy on the inside.

This deep dish skillet pizza is a made with a whole wheat crust and topped with fresh veggies.

whole wheat deep dish skillet pizza

whole wheat deep dish skillet pizza
Prep time
Cook time
Total time
This deep dish skillet pizza is a made with a whole wheat crust and topped with fresh veggies.
Recipe type: Main
Cuisine: Italian
Serves: 4 servings
  • 1 cup all purpose flour
  • 2¼ teaspoon active yeast
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoons + 1 tablespoon extra virgin olive oil
  • 1 cup warm water (not boiling hot)
  • 1¾ cup whole wheat flour (I used white whole wheat)
  • 1 jar of your favorite pizza or marinara sauce (I like Newman's Tomato Basil)
  • ½ cup of mushrooms diced
  • 1 small onion, sliced
  • 1½-2 cups of mozzarella cheese
  • Italian Seasoning (I like Penzey's Pasta Sprinkle)
  • Parmesan Cheese
  1. Preheat the oven to 400 degrees. Combine the flours, yeast, garlic powder and salt in the bowl of an electric stand mixer (use the dough hook). Add the oil and warm water to the mixture and mix on high speed for several minutes until a soft, elastic dough forms. Dough should no longer stick to the sides of the bowl.
  2. Remove dough from mixing bowl and spray bowl with spray oil. Replace ball of dough and cover bowl with plastic wrap or a towel. Let the dough rise for about 10-15 minutes.
  3. Once dough has expanded slightly, remove from bowl and place on a lightly floured surface. Roll out dough into a 12-inch circle (it will be thick).
  4. In a large cast iron skillet, coat evenly with remaining tablespoon of oil using your fingers. Lay round of dough over and press into pan, making sure sides and bottom are evenly distributed. It should come up about 1-1.5 inches on the sides.
  5. Coat bottom of dough evenly with sauce, then toppings and cheese (or whichever order your prefer). Top with Italian seasoning and parmesan cheese. Bake for 20 minutes or until top of crust begins to brown and cheese is melted and bubbly.

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