No-Knead Whole Wheat Pizza


For the no-knead pizza base:


  • 1 cup + 1/2 cup whole wheat flour (atta)
  • 1 cup water, room temperature
  • 1 and 1/2 tsp active dry yeast
  • 1/4 tsp salt


  • In a large bowl mix 1 cup flour with the rest of the ingredients till everything is a sticky mess. Cover the bowl. Let it rest for 6-12 hours or overnight, which is what I did.
  • Once the resting period is over, add the remaining 1/2 cup of flour and fold the dough over itself till the dry flour is well incorporated. Cover the bowl and let it rest for 30 mins while you prepare the pizza sauce.

For the pizza sauce:


  • 1 and half cup chopped tomatoes
  • 1/4 cup chopped onion
  • 2 tbsp chopped garlic
  • 1/2 tsp oil
  • pepper as per personal preference
  • salt to taste


  • Bring everything to a boil, keep cooking and stirring on low-medium heat.
  • Once most of the water has died down, turn it off and set aside.

For the topping:


  • 1 cup mashed/grated paneer (cottage cheese) or mozzarella
  • 1/4 tsp garlic bread seasoning (or any herbs and seasoning of choice)


Assembling (how I did it):

  • Oil and flour a baking tray. Divide the dough into 4 balls.
  • Place one, stretch it out from the edges. Poke holes in the center with a fork. Add 1 and half tbsp of pizza sauce.
  • Add paneer/cheese. Seasoning. Repeat with the rest of the dough.
  • Bake at 220ÂșC for 20-25 mins.


My Instagram.

My Facebook page.

(Visited 19 times, 1 visits today)

No Comments

Leave a Comment