Homemade Whole Wheat Pizza Base and Tomato Sauce Recipe

There is something satisfying about making your own pizza as you can add your favourite toppings and have the comfort that there are no preservatives in the pizza base. I like salami, mushrooms and artichokes on mine. The homemade tomato sauce makes such a difference there are only 4 ingredients, in a jar there are at least 12! These recipes make 2 pizza bases and sauces and freeze really well.

Ingredients (makes 2 pizza’s, can freeze sauce and dough)

For the pizza base

  • 7g sachet of yeast
  • 1 tsp runny honey
  • 150ml warm water
  • 170g whole wheat
  • olive oil

For the tomato sauce

  • 1kg fresh tomatoes, skins removed (see tips)
  • 3 garlic cloves, peeled and finely chopped
  • 16 basil leaves, roughly chopped (or 1 tsp dried herbs)
  • salt to taste


  • Just add your favourite!
  • Bake in a 200 degrees oven for 10 minutes until crispy!


For the pizza base

  1. Add the yeast, honey and warm water to a mixing bowl and stir to combine. Leave to froth up for 8 minutes.
  2. Add in the flour and mix to form a ball. Knead for 5 minutes.
  3. Add a drizzle of olive oil to a bowl and rub all over. With any residue on your hands rub over the pizza dough.
  4. Place the dough in the bowl, cover with cling film and leave to rise for at least 30 minutes or until doubled in size.
  5. Cut the dough into 2 and roll out, turning the dough each time until very thin. Add the tomato sauce and your favourite toppings and bake in a 200 degrees (fan) for 10-12 minutes so the cheese has melted and the base is crispy.

For the tomato sauce

  1. Add the tomatoes to a food processor and blitz.
  2. Heat a glug of olive oil in a pan, add the garlic and fry for a couple of minutes over a medium heat, stirring until fragrant.
  3. Add in the blitzed tomatoes, bring to the boil and simmer for 10 minutes.
  4. Stir in the basil leaves and add a pinch of salt to taste. Enjoy.

Tip – To peel the tomatoes cut a cross in the bottom of each tomato. Place in a bowl and pour over boiling water. Leave until cool enough to handle. The skins shoul just peel off

If freezing, make sure you wrap the doughball well in clingfilm so it doesnt get freezer burn.



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