Spelt Pizza Crust



Prep time20 minutes
Cooking time15 minutes
Total time35 minutes


A hearty pizza crust that is low in gluten & full of flavor


256 g
Spelt flour * (2 cups)
6 39⁄100 g
Dry active yeast (1 1\2 teaspoon)
3 7⁄10 g
Cane sugar* (3\4 teaspoon)
1 21⁄50 g
sea salt* (1\4 teaspoon )
128 g
Warm water (1 cup)


// In a medium bowl combine 1 3/4 cups of the flour, along with the yeast, sugar, and salt.

// Stir in 1 cup of warm water until combined.

// Lightly flour your surface and knead in enough of the 1/4 cup remaining flour until your dough is smooth and elastic ( about 3 minutes)

// Cover the dough with a towel and let it rest for 10 minutes. (If making ahead of time up to 4 hours)

// Bake at 420 for 7-8 minutes, then add your toppings and cook until golden brown (about 12-15 more minutes)

Add whatever you like! Have fun with it! For this pizza we used garlic marinara sauce, sliced yellow onions,s black olives, frozen chopped kale & daiya mozzarella shreds.


Ingredients with an "*" can be found at the Grainery