Spelt Flour Pizza Dough

By October 6, 2017Recipes

This yeast free pizza dough is so fun and so easy to make. I love getting to make pizzas on Sundays or for a fun Saturday night dinner in, when I have a little extra time to put lots of love into it! I try to do this with all of my food – but let’s face it – life happens and sometimes you just gotta eat!

This recipe is a rendition of one I found on food.com. I cannot take full credit for it, unfortunately. One of the things I found so much of in my hunt for pizza dough – they all have SO much oil added – as in 1/2 cup per recipe. I’m all for some good, healthy fats, like olive oil, but 1/2 of a cup? Full confession: Mo and I will sometimes eat 2 whole pizzas! Don’t judge!! 😉

I did not include toppings for this recipe because you can literally do WHATEVER you want. BUT, to get you started – here are a few topping combos I’ve done that we have really loved and keep coming back to — I’ve listed these in the order of ingredients that I build the pizza. For example: Margarita – I put marinara on first, then basil, then turkey/chicken, etc.

I double this recipe when I make it – like I said, we eat two of them! 🙂 That said, I make the two recipes in separate bowls, just to be SURE my ratios are correct. And, if you will only eat one, you can always freeze the other after kneeding.

Margarita:
  • Marinara (this is the one I like to use, which I buy on Amazon or at Central Market!)
  • Fresh Basil
  • Ground Turkey (I season with garlic powder, dried oregano, paprika, coriander, pinch of nutmeg, sea salt and black pepper…)
  • Raw/Unpasteurized Aged Manchego (this is a sheep’s milk cheese, but you could use raw parmesan as well!)
  • Fresh Cherry Tomatoes (I like to use yellow ones when in season, so it gives it more color!)
Mediterranean:
  • Hummus (this is the one we LOVE, which you can find at Whole Foods, Central Market, etc.)
  • Fresh Spinach
  • Fresh Cherry Tomatoes
  • Chopped Kalamata Olives
    Toasted Pine Nuts
  • Crumbled Goat Cheese
  • Fresh Dill and Chives go on after it comes out of the oven!
Balsamic Peach:
  • Goat Cheese Spread
  • Fresh Peaches
  • Fresh Basil and/or Thyme
  • Balsamic Glaze (i.e. reduced balsamic vinegar)
Cheeseburger:
  • BBQ Sauce (this is the one we like and the cleanest store-bought I’ve found! I buy it at Whole Foods or Central Market!)
  • Fresh Spinach
  • Ground Bison or Grass Fed Ground Beef (I season with garlic powder, dried oregano, paprika, cumin, pinch of cinnamon, sea salt and black pepper…)
  • Fresh Cherry Tomatoes
  • Kerrygold Grass Fed Cheddar or Raw/Unpasteurized Goat Cheddar (this is super mild and really good!)
  • Chopped Green Onion
  • Sliced Fresh Jalapeno
  • Fresh Cilantro

 

Spelt Flour Pizza Dough

Makes 1 approx. 15″ Pizza or 2 approx. 7″ Pizzas

Ingredients:

  • 1 ½ cups spelt flour
  • 1 tbsp baking powder
  • ½ tsp sea salt
  • ½ cup filtered water
  • 1 tbsp olive or avocado oil + 1-2 tsp

Directions:

  • Preheat the oven to 400 degrees F.
  • Place the flour, baking powder and the salt into a bowl. Make a well in the center and add the water and 1 tbsp oil.
  • Combine by gradually incorporating the flour into the oil and water. If the dough is not coming together/too crumbly, add a little more water, 1 tbsp at a time, if needed.
  • Transfer the dough to a floured board and knead it at least for 5-7 minutes.
  • Let the dough rest in an air-tight plastic bag for 10 minutes.
  • Put a 1-2 tsp oil in the center of your pizza pan and with your hands and finger tips spread the dough to desired thinness.
  • If you want a thinner, crispier crust, using a fork, poke a few holes all over the dough before putting in the oven. If you prefer a slightly thicker, chewier crust, omit this step.
  • Place into the preheated oven for 5-7 minutes, until barely browned all over.
  • Remove from the oven, top as desired. Place back in the oven for another 5-7 minutes, until toppings are warmed through.
  • Remove from the oven, let cool for 5 minutes. Slice as desired and enjoy!

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