Easy Spelt Flour Pizza Dough
Easy Spelt Flour Pizza Dough- all you need is 6 ingredients and 10 minutes to prep this fluffy whole-grain pizza crust! (vegan with oil-free option)
When someone asks you what’s the one food you could never get sick of, what do you usually say?
Pizza always comes to mind for me. We eat it at least once (sometimes twice) per week in our house and have for the past 13 years. It’s pretty much a tradition at this point. Paired with a jumbo green salad for good measure of course.
It all started back in the day with Amy’s frozen pizzas. The pesto broccoli was a favorite of ours for a long time, then we switched to the Italian sausage one. It’s stupid how much I looked forward to eating those packaged pizzas every week.
When we decided we didn’t want to eat dairy anymore, things got a little tricky. Long story short, I discovered that if I wanted a good vegan pizza, I was going to have to make it myself. No more packaged stuff. I will admit it’s a little more time consuming to make your own but if you have the dough and the cashew parmesan premade then it comes together in a jiffy. Plus it tastes better when it’s homemade.
I like to use spelt flour rather than whole wheat because I find it’s a little less earthy and has a lighter texture. Spelt is also an ancient grain so it’s able to be tolerated by some people that have gluten sensitivities (but not allergies).
I’ve tried using food processors to make my pizza dough in the past but I’ve found that the stand mixer does a superior job. It’s also makes clean up super easy because you’re only using one bowl.
So we start by combining the yeast and coconut sugar with warm water then letting it foam. Then we sprinkle in the flour with salt and olive oil (the oil is optional), form it into a dough ball, cover and let it rise for about an hour.
From there you roll it out with some cornmeal on the bottom for a nice crispy crust, top it with your favorite fixin’s and bake!
See? Told you it was easy. ;)
Easy Spelt Flour Pizza Dough
Yield: 1 (12-inch) thick crust pizza
Prep Time: 10
Cook Time: 20
Total Time: 30
- 1 cup warm water (not hot*)
- 2 tablespoons coconut sugar
- 2 and 1/4 teaspoons (1 packet) active dry yeast
- 2 and 1/2 cups spelt flour
- 1 tablespoon extra-virgin olive oil (optional)
- 1 and 1/4 teaspoons fine sea salt
- 2 tablespoons cornmeal
In the bowl of a stand mixer with a dough hook attached, add the warm water then sprinkle the yeast and sugar on top. Allow to sit for 5-10 minutes, until yeast begins to bubble and foam to the surface. If it isn’t foaming then your yeast is dead and you need to start this step over with new yeast.
With the mixer running on slow speed, add half of the flour then the olive oil and salt. Allow to mix for 10 seconds then add the remaining flour. Once the dough starts to form, increase speed to medium and allow to mix for about 3-5 minutes. It should be smooth and slightly tacky but not sticky. If it’s sticking to your hands, try adding a tablespoon of flour at a time while the mixer is running, until the dough is smooth enough to handle.
Transfer the dough to a piece of lightly floured parchment paper (or non-stick surface). Use your hands to form a ball. Lightly grease the mixing bowl with olive oil, transfer the dough back to the bowl then cover with a towel. Allow to rise for at least 30 minutes.
Preheat the oven to 450°F. Transfer the dough to a piece of parchment paper dusted with the cornmeal (or a pizza stone). Roll out into a roughly 12” circle.
Spread the sauce and desired toppings on top then carefully transfer to the preheated oven and bake directly on the rack for 15-20 minutes, until thick and golden brown. Allow to cool for about 5 minutes before slicing and serving.
To freeze dough, transfer to a freezer bag after rising. Get as much air out as possible. Freeze for up to 3 months and defrost when ready to use.
*Water should be warm to the touch but not hot. If it is too hot you will kill the yeast.
My favorite toppings are chopped mushrooms, green bell pepper and red onion with cashew parmesan. (I use the one from this recipe). Miyoko’s also makes an incredible smoked mozzarella that melts beautifully but it can be hard to find.