" We're here to facilitate your plant-based journey "

PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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The information on this website is designed for educational purposes only. It is not intended to substitute for informed medical advice or care. You should not use this information to diagnose or treat health problems or illnesses without first consulting your doctor.

Whole Wheat Pizza Dough

What could be better than a delicious slice of plant-based pizza? An entire homemade pizza, of course! This dough recipe uses whole wheat flour, and contains no added oil, making it the perfect healthy base for your favourite plant-based pizza toppings.

Prep Time: 110 Minutes
Cook Time: 20 Minutes
Yield: Makes 3 Bases


Pizza has always been a favourite in our household, and as many of you know, it's easy to make delicious plant-based pizzas using an assortment of vegetables, garlic, herbs, olives, and tomatoes. What can be difficult, however, is finding a pizza base that's100% whole wheat, and made without added oil. That's why we like to make our own whenever we can. Yes, it is a little labour intensive- but in the end, you'll have a delicious and memorable meal to reward yourself with!

This recipe uses chickpea brine (also known as 'aqua faba') which helps to keep it from becoming dry. But don't worry- this ingredient won't impart any 'chickpea' flavour to your pizza base! One 400g (14.5 oz.) can of chickpeas will give you approximately 2/3 of a cup of liquid. If you use canned chickpeas with salt added, reduce the amount of salt in the recipe to 1/2 a teaspoon.

I find it's best to cook these pizzas one at a time, so that the top and bottom of the base gets an even amount of heat. If you want more pizzas sooner (I get that!) you can cook two at a time- just be sure to switch their positions in the oven after 7-8 minutes, so that they cook evenly on the top and the bottom.

For healthy plant-based topping ideas, and a super simple sauce recipe, refer to our Loaded Vegan Pizza recipe page.


  • 1 + 2/3 cup warm water (approximately 35°C / 100°F)
  • 3 + 3/4 tsp. instant or rapid-rise yeast
  • 3 tsp. rapadura sugar
  • 5 cups whole wheat flour
  • 3/4 tsp. salt
  • 1/3 cup chickpea brine (see note above)


  1. In a small bowl, whisk together the water, yeast and sugar. Set the mixture aside until it starts to foam. (If the water is too cold or too hot, the yeast won't get activated and you'll end up with a dense, chewy dough. So, if this mixture doesn't start to froth at all, you may want to start again.)
  2. In a large mixing bowl, stir together the flour and the salt. Add the water & yeast mixture, and the chickpea brine. Using your hands, bring all the ingredients together to form a dough. If it's too sticky, add a little more flour; if it's too dry, add an extra 1-2 tablespoons of water. 
  3. Once the dough is formed, turn it out onto a lightly floured surface, and knead for a minute or two. Return the dough to a large, clean bowl; one with enough room to allow it to double in size. Cover the bowl with a piece of cling film, and leave it to rise in warm place for 1-1.5 hours (or until doubled in size).
  4. Once the dough has risen, preheat the oven to 230°C / 445°F, and line 3 baking trays or pizza trays with baking paper. 
  5. Turn the dough out onto a lightly floured surface, and divide it into 3 balls. Roll each ball out into a base that's approximately 1.5cm (1/2 an inch) thick. Place the bases on separate lined baking trays, and prick the surface of each one 6-7 times with a fork. Once the oven has reached temperature, pre-bake each base for 4-5 minutes, on a middle rack. (This will help to ensure that are cooked properly in the centre.)
  6. Remove bases from the oven. Spread a layer of pizza sauce over each one, then add your favourite toppings. Bake the pizzas, one at a time, for 12-15 minutes until the bottom is crisp and the edges are golden.

Any unbaked pizza dough can be wrapped in cling film and refrigerated for 2 days, or frozen for up to 2 months. Allow the dough to thaw at room temperature for 8-12 hours before using.