Spelt Pizza Crust
Elevate your homemade pizza game with this wholesome and flavorful spelt pizza crust recipe! Made with nutrient-rich spelt flour, a touch of honey for natural sweetness, and olive oil to keep it tender, this crust strikes the perfect balance between hearty and light. In just 15 minutes of prep, you'll craft a dough that's incredibly easy to work with and bakes up golden and crisp in under 12 minutes. Whether you're topping it with classic margherita ingredients or indulging in gourmet options, this versatile crust caters to all your pizza cravings. Plus, it's a great alternative to traditional wheat-based crusts for those looking for a healthier twist. Perfectly chewy, with a slightly nutty flavor, this spelt pizza crust is your new weeknight dinner or weekend indulgence staple.
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Recipe Information
Ingredients
- 300 grams spelt flour
- 180 milliliters warm water
- 7 grams instant yeast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon honey
Instructions
In a large mixing bowl, combine the spelt flour and salt. Stir to evenly distribute the ingredients.
In a separate small bowl, mix the warm water, instant yeast, and honey. Let it sit for 5–10 minutes until the mixture becomes frothy.
Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.
Using a wooden spoon or your hands, mix the ingredients until a soft dough forms. If the dough is too sticky, add a little more spelt flour, one tablespoon at a time.
Transfer the dough to a lightly floured surface and knead for about 5 minutes until it's smooth and elastic.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm, draft-free place for 1 hour, or until it doubles in size.
Preheat your oven to 230°C (450°F). If you have a pizza stone, place it in the oven to preheat as well.
Once the dough has risen, punch it down lightly to release any air bubbles. Roll it out on a floured surface to your desired thickness.
Transfer the rolled-out dough to a sheet of parchment paper or a pizza peel if using a pizza stone. Add your desired toppings.
Bake the spelt pizza crust in the preheated oven for 10–12 minutes, or until the edges are golden and the crust is crisp.
Remove from the oven, slice, and serve immediately.
Nutrition Facts
Calories |
1293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1957 mg | 85% | |
| Total Carbohydrate | 217.8 g | 79% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 8.5 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1221 mg | 26% | |
*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.
