Homemade pizza made with whole grain spelt flour for easier digestion, without compromising the flavor of your favorite pie!
I will be the first to tell you that when I hear certain words, they sound like buzz words to me and I tend to roll my eyes. For example, when I used to hear the term, “ancient grains”, I’d definitely roll my eyes. Like what does that even mean?
And here’s the thing, there are a lot of reasons why ancient grains are good for you, but if I don’t know the reason, I’m usually skeptical and don’t care. So! I’ll tell you why an ancient grain is a good choice (if you roll your eyes at me, I will understand, but also read on)
Ancient grains are less processed; they’re still a whole grain, but because they are less processed, they’re not as stripped of nutrients making them a better choice. And they (wiki. i know, i know.) say ancient grains like spelt flour are easier to digest.
So I tested out a homemade Spelt Pizza Dough – this is the recipe I used. I had no idea what I was doing, so you have to know this is not my own recipe creation. Now though, this is definitely my go-to Spelt Pizza Dough recipe, and hopefully it will be yours too!
I tested this pizza dough four times – which means I ate it four times. Pizza four times! Didn’t hate it, you guys. Also, I didn’t feel bloated full, icky, hungover on carbs the way I do from regular pizza. And because I’m reintroducing food groups back into my diet after my Whole 30, I didn’t have any inflammation in my left leg like I usually do after I eat carbs other than vegetables, so I know that what they (wiki #eyeroll) say is true…for me. You’ll have to see if your body can process spelt flour better than commercially processed flours better or worse.
Where can you find spelt flour? I found Bob’s Red Mill brand at Sprouts, Arrowhead Mills at Whole Foods, and this brand online at Thrive Market. Amazon is always a good option too. I couldn’t find spelt flour at my local grocery chain, so really you just have to look.
This Spelt Pizza dough was really good! A few days later, we were at a friend’s and they ordered Chicago deep dish from a local spot here, and I had a big ass slice, and that night I couldn’t sleep – when I eat too heavy for dinner, even an early dinner, I toss and turn a lot and don’t sleep well. It was goooood at the time, but now that I’ve had spelt pizza (four times), I know that this is a cleaner, less processed grain I can still enjoy as a treat from time to time.
I’ve read that spelt flour pizza can be soggy, but I dusted my dough with cornmeal, which allowed it to crisp up and this was not soggy at all. It was perfect! I used my go-to homemade pizza sauce, but use what you like.
The recipe below will make four personal-size pies from one batch. Which means you can have a pizza night where everyone can make their own pie, or you can freeze the remaining dough balls until ready to enjoy (just pull out to thaw overnight, and let dough later come to room temp before rolling out).
Items used to make this recipe:
spelt pizza dough
- 3 cups spelt flour, divided
- 1 cup warm water (temp between 100 to 105 degrees F - any hotter and you'll kill the yeast)
- 2 teaspoons raw honey
- 1 - 0.25 ounce active dry yeast
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 teaspoon Kosher salt
- pinch of cornmeal, for dusting - optional
- pizza toppings of choice
pizza dough prep
- To a bowl, whisk 1 cup spelt flour, water, honey, and yeast together. Let stand until yeast softens and mixture is bubbly, about 25 minutes.
- Stir remaining flour (a little less than 2 cups - you can add a little more later if needed), olive oil, and salt into yeast mixture. Beat mixture in a bowl of stand mixer fitted with your dough hook attachment, adding more flour as necessary, until a soft and tacky dough forms, 3 to 4 minutes. You want a little more wet than dry. Form into a large ball.
- Place dough in mixing bowl with a little olive oil, cover bowl with a plate, and let rise until doubled in size, approx 90 minutes.
- Punch dough down and transfer to a lightly floured work surface. Divide into 4 balls; cover each and let rest until dough rises slightly, 45 minutes. Roll into desired shapes and thickness.
- Preheat oven to 400F.
- To a large cast iron, or nonstick skillet, add a pinch of cornmeal to evenly coat skillet. Lay rolled out dough to crisp up.
- While bottom is crisping, add favorite toppings. Once sauce and cheese begin to bubble on skillet. transfer to oven and cook for 5-6 more minutes.
- Remove from heat, allow to cool and serve immediately.
recipe via allrecipes.
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