Kamut Pizza
Elevate your homemade pizza game with this Kamut Pizza recipe, featuring a nutrient-rich ancient grain crust that’s deliciously nutty and tender. Made from Kamut flour, this dough is naturally more digestible and packed with protein, making it a wholesome alternative to traditional pizza bases. The perfectly chewy crust is topped with tangy tomato sauce, creamy mozzarella, sweet cherry tomatoes, and fresh basil, with room for your favorite toppings like mushrooms or olives. With just 90 minutes of prep time, this recipe is ideal for cozy family dinners or casual gatherings. Bake it to golden perfection on a pizza stone for that authentic pizzeria-style crispness. Whether you’re a pizza lover or looking for a healthier twist on a classic, Kamut Pizza is guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 300 grams Kamut flour
- 200 milliliters Water
- 7 grams Active dry yeast
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 1 teaspoon Salt
- 200 milliliters Tomato sauce
- 150 grams Mozzarella cheese, shredded
- 10 leaves Fresh basil leaves
- 10 pieces Cherry tomatoes, halved
- 100 grams Optional toppings (e.g., mushrooms, olives, onions)
Instructions
In a small bowl, combine the water, honey, and active dry yeast. Stir gently and set aside for 5-10 minutes, or until the mixture becomes frothy.
In a large mixing bowl, combine the Kamut flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
Mix the ingredients together until a dough starts to form. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and leave it to rise in a warm place for about 1 hour, or until it doubles in size.
Preheat your oven to 220°C (430°F). If using a pizza stone, place it in the oven while it preheats.
Punch down the dough and divide it into two equal portions. Roll each portion out into a thin circle or rectangle, depending on your preference.
Place the rolled-out dough on a sheet of parchment paper if not using a pizza stone. Spread a thin layer of tomato sauce over the surface of the dough, leaving about 1 cm of space around the edges.
Sprinkle the shredded mozzarella cheese evenly over the pizza, followed by cherry tomatoes, basil leaves, and any optional toppings you’d like to add.
Transfer the pizza onto the preheated pizza stone or onto a baking tray, and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbling.
Remove the pizza from the oven, let it cool for a few minutes, slice, and serve warm.
Nutrition Facts
Calories |
1905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 3578 mg | 156% | |
| Total Carbohydrate | 251.0 g | 91% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 34.6 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1224 mg | 94% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1997 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
