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.

  • 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!)
  • 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)
  • 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


  • 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


  • 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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