This homemade spelt flour pizza dough is light, flavorful, and easier on digestion than regular white flour dough. It’s a healthier alternative that doesn’t sacrifice taste or texture. Perfect for anyone looking for a more wholesome pizza base without going full gluten-free.
Whether you’re using it for a veggie-loaded pie or a classic Margherita, this spelt pizza dough holds up beautifully and bakes into a crisp, golden crust.
Homemade Spelt Flour Pizza Dough Recipe
Description
This spelt pizza dough is simple, earthy, and bakes to crispy perfection. Made with whole grain spelt flour, it’s healthy and easy to work with.
Ingredints
Instructions
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In a small bowl, mix warm water with sugar and yeast. Let sit for 5–10 minutes until bubbly.
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In a large bowl, mix flour and salt. Make a well in the center and add the yeast mixture and olive oil.
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Stir until a dough forms. If dry, add a bit more water gradually.
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Knead on a floured surface for 5–7 minutes until smooth and elastic.
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Place dough in a lightly oiled bowl, cover with a clean cloth, and let rise for 1 hour or until doubled in size.
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Punch down, divide into 2 balls, roll out on floured surface to desired thickness.
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Preheat oven to 450°F (232°C). Place dough on a baking sheet or pizza stone.
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Add toppings and bake for 10–12 minutes or until edges are golden.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 1g5%
- Sodium 290mg13%
- Potassium 180mg6%
- Total Carbohydrate 34g12%
- Dietary Fiber 4g16%
- Sugars 1g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use light spelt flour for a more neutral flavor.
- Dough can be frozen after rising. Wrap in plastic and freeze for up to 2 months.
- For a no-yeast version, substitute baking powder and skip the rise.
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