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Add your favourite fresh toppings to this thin, crispy crust, or leave the recipe as-is for your cheese-only fans.


8 serviings



Total Time:

1 hour 1 minute


2.0 Litre Container


1 medium thin crust pizza dough
15 g (2 Tablespoons) cornmeal, for sprinkling pizza pan
30 ml (2 Tablespoons) extra virgin olive oil, optional
40 g (⅓ cup) grated Parmesan cheese
320 g (1⅓ cup) pizza sauce
140 g (1¼ cup) Mozzarella cheese, shredded


  1. To make pizza dough, proof the yeast by combining warm water, sugar, and yeast. Stir slowly to combine. Set aside for 5 minutes.
  2. Place flour and salt into the Vitamix Dry Grains Container in the order listed and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 6.
  5. Process until mixture is blended and a hole forms in the centre of the ingredients, about 5 seconds.
  6. Stop machine and remove lid plug.
  7. Select Variable 1.
  8. Turn machine on and slowly increase speed to Variable 6.
  9. Add the yeast mixture and 1 Tablespoon olive oil through the lid plug opening.
  10. Stop machine and replace lid plug.
  11. Select High speed.
  12. Use the On/Off switch to slowly pulse four times.
  13. Stop machine and remove lid.
  14. While dough rests, lightly coat pizza pan with the cornmeal.
  15. Use a wet nylon spatula to scrape the sides of the container, pulling the dough away from the container sides and into the centre of the mixture.
  16. Replace lid.
  17. Select High speed.
  18. Use the On/Off switch to slowly pulse five times.
  19. Add additional water, 1 tablespoon at a time, only if dough seems exceptionally dry.
  20. Repeat process four times, scraping the sides of the container until the dough binds together into a soft, elastic mixture.
  21. To aid in removing the dough from the container, turn the machine On and Off five times (this lifts the dough up and away from the blades) and slowly invert the container over a clean work surface, lightly dusted with flour.
  22. Cover the dough with a clean, dry kitchen towel or inverted bowl and let rest 15 minutes.
  23. Deflate with the heel of your hands, keeping it round.
  24. Using a rolling pin, roll lightly from the centre outward using equal strokes in each direction, lifting and turning the dough 1/4 turn after each stroke. The final shape should be about 2.5 cm (1-inch) larger than your pan.
  25. Fit it into the pan. Pinch up a collar around the edge to hold the filling.
  26. Brush dough lightly with 2 Tablespoons olive oil, then sprinkle with Parmesan cheese.
  27. Spoon pizza sauce atop dough, spreading with back of spoon.
  28. Top with any other of your favourite toppings, then sprinkle evenly with mozzarella cheese.
  29. Bake on the bottom rack of a heated 220°C (425°F) oven for 15 to 18 minutes until bottom crust is lightly browned and cheese is bubbly.
  30. Remove pizza pan from oven, let stand 5 minutes to allow cheese to set, then cut into serving pieces.

Chef's Notes

Please refer to our dry grain grinding chart for more details on grinding whole wheat flour.

Nutrition Information

Serving Size 8 servings
Amount Per Servings
Calories 319
Total Fat 12 g
Saturated Fat 4 g
Cholesterol 13 mg
Sodium 320 mg
Total Carbohydrate 40 g
Dietary Fiber 3 g
Sugars 6 g
Protein 12 g