Spelt Pizza Crust Recipes

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SPELT PIZZA CRUST (WHEAT-FREE)



Spelt Pizza Crust (Wheat-Free) image

Make and share this Spelt Pizza Crust (Wheat-Free) recipe from Food.com.

Provided by Bobbiann

Categories     Yeast Breads

Time 8m

Yield 1 pizza crust, 4 serving(s)

Number Of Ingredients 6

2 cups light spelt flour
1 1/2 teaspoons quick-rising yeast
1 teaspoon baking powder
1 1/2 tablespoons olive oil or 1 1/2 tablespoons other cooking oil
1 teaspoon honey
2/3 cup warm water

Steps:

  • Stir first 3 ingredients together.
  • Add remaining ingredients. Stir well.
  • Knead until smooth.
  • Stretch to fit greased 10- or 12-inch pizza pan.

SPELT PIZZA DOUGH



Spelt Pizza Dough image

The 'ancient grain' spelt is related to modern wheat, but it's actually an entirely different species. From what I hear, it's easier to digest, higher in protein and fiber, and to me at least, has a much better flavor and texture than other whole-wheat flours. Top with favorite pizza toppings!

Provided by Chef John

Categories     Bread     Pizza Dough and Crust Recipes

Time 2h35m

Yield 4

Number Of Ingredients 6

3 cups sprouted spelt flour, or as needed, divided
1 cup warm water (100 to 105 degrees F/38 to 41 degrees C)
2 teaspoons honey
1 (.25 ounce) package active dry yeast
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 teaspoon kosher salt

Steps:

  • Whisk 1 cup flour, water, honey, and yeast together in a bowl. Let stand until yeast softens and mixture is bubbly, about 20 minutes.
  • Stir remaining flour, olive oil, and salt into yeast mixture. Beat mixture in a bowl with an electric mixer fitted with a dough hook attachment, adding more flour as necessary, until a soft and tacky dough forms, 3 to 4 minutes. Place dough in mixing bowl with a little olive oil, cover bowl with a plate, and let rise until doubled in size, 90 minutes.
  • Punch dough down and transfer to a lightly floured work surface. Divide into 4 balls; cover each and let rest until dough rises slightly, 30 to 45 minutes. Roll into desired shapes and thickness.

Nutrition Facts : Calories 346.9 calories, Carbohydrate 66.7 g, Fat 5 g, Fiber 3.4 g, Protein 12.7 g, SaturatedFat 0.5 g, Sodium 485.8 mg, Sugar 6.1 g

PIZZA CRUST (ALL-PURPOSE FLOUR OR SPELT FLOUR)



Pizza Crust (All-Purpose Flour or Spelt Flour) image

Do I dare post another Spelt flour recipe? After my Spelt Bread recipe #206562 caused a bit of a controversy, I will add the following disclaimer. I substitute spelt flour for regular flour in recipes so my son, who is allergic to wheat, can enjoy them. He does not seem to be bothered by it, however it has come to my attention that people with certain wheat allergies can have a reaction to this flour - so please check with your doctor. Anyways, this pizza dough is very good and very easy. That's all I need to say - ENJOY!

Provided by Shannon 24

Categories     Yeast Breads

Time 35m

Yield 1 pizza crust, 10 serving(s)

Number Of Ingredients 5

1 tablespoon fast rising yeast
2 1/2 cups flour
1 teaspoon salt
1 cup hot water
1/4 cup oil

Steps:

  • Set aside 1 cup of flour from total amount.
  • Mix 1 1/2 cup flour, yeast and salt.
  • Put oil in hot water.
  • Add water and oil to flour mixture.
  • Stir well.
  • Add extra cup of flour.
  • Knead. Pay attention to the consistency of the dough. Sometimes with Spelt flour you need to add a bit extra to get the doughy consistency you need.
  • Let rest for 10 minutes.
  • Press into greased pizza pan.
  • Top with favorite pizza toppings.
  • Bake at 400 degrees for 20 minutes.
  • Enjoy!

Nutrition Facts : Calories 165.8, Fat 5.8, SaturatedFat 0.8, Sodium 234.5, Carbohydrate 24.3, Fiber 1.2, Sugar 0.1, Protein 3.7

SPELT CRUST PIZZA WITH FENNEL, PROSCIUTTO, AND APPLES



Spelt Crust Pizza with Fennel, Prosciutto, and Apples image

Provided by Maria Speck

Categories     Appetizer     Picnic     Dinner     Ricotta     Apple     Cornmeal     Fennel     Fall     Spring     Shower     Prosciutto     Party     Potluck     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 pizzas, to serve 4 to 6 as a main course, or 8 as a starter

Number Of Ingredients 19

Spelt Crust
2 cups whole grain spelt flour (8 ounces)
2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/2 teaspoon sugar
1 cup whole-milk ricotta cheese
1/4 cup whole milk
2 tablespoons linseed oil or extra-virgin olive oil
1 large egg
Coarse cornmeal, if using a pizza peel
Toppings
4 or 5 green onions
1 cup sour cream
1/4 cup drained nonpareil capers
3/4 teaspoon freshly ground black pepper
1 Granny Smith apple, halved, cored, and sliced very thinly
1 fennel bulb, halved lengthwise, cored, and sliced very thinly
4 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips
Linseed or extra-virgin olive oil, for brushing

Steps:

  • 1 First, make the dough. To prepare the dough by hand: Whisk together the spelt flour, baking powder, salt, and sugar in a large bowl. Make a well in the center. In a small bowl, combine the ricotta, milk, linseed oil, and the egg and beat with a fork until smooth. Pour the ricotta mixture into the well. Combine with a dough whisk or a fork, stirring from the center and gradually incorporating the flour from the sides until a fairly moist dough comes together. To prepare the dough by food processor: Place the spelt flour, baking powder, salt, and sugar in the bowl and process for about 10 seconds. In a small bowl, combine the ricotta, milk, linseed oil, and the egg and beat with a fork until smooth. Pour the ricotta mixture across the top of the flour mixture and pulse, in 1-second intervals, just until a ball forms, 5 to 10 pulses. The dough will be fairly moist.
  • 2 Transfer the dough to a well-floured work surface. Lightly flour your hands and briefly knead 5 to 7 turns to get a smooth yet slightly tacky dough. Wrap the dough in plastic wrap and let sit at room temperature for 30 to 45 minutes to allow the bran in the flour to soften.
  • 3 Meanwhile, place a baking stone on a rack on the bottom shelf and preheat oven to 425°F. Liberally sprinkle a pizza peel with coarse cornmeal. Finely chop the white and light green parts of the green onions until you have 1/2 cup. Combine them with the sour cream, capers, and 1/4 teaspoon of the pepper in a small bowl. Finely chop the dark green parts as well (about 1/4 cup) and set aside for garnish.
  • 4 Unwrap the dough, transfer to a lightly floured work surface and cut into 2 pieces. Keep 1 piece covered with plastic wrap. Lightly flour your hands and briefly knead the other until smooth, 7 to 10 turns. Using a rolling pin, roll the dough into an elongated pizza, 11 by 8 inches and about 1/4 inch thick. Do this in stages, occasionally turning the dough over and rolling it out further, lightly flouring your work surface and the rolling pin each time. Place the dough on the pizza peel. Spread half of the sour cream topping across, leaving a 1/2-inch border. Cover with half of the apple slices, top with half of the fennel slices, and sprinkle with half of the prosciutto. Brush the border with oil.
  • 5 Slide the dough onto the baking stone and bake until the fennel just starts to brown at the edges and the rim turns golden brown and starts to crisp - it should yield when pressed with a finger - about 15 minutes. Use a large spatula to lift the edges of the pizza so you can slide the peel underneath; carefully transfer the pizza to a wooden board. Sprinkle with half of the reserved green onions and 1/4 teaspoon of the pepper. Cut with a sharp knife and serve at once. Repeat with the second pizza.

BEST EVER SPELT PIZZA CRUST



BEST EVER SPELT PIZZA CRUST image

Categories     Tomato     Bake     Kid-Friendly     Wheat/Gluten-Free     Dinner     Pizza

Yield 2 12" pizza

Number Of Ingredients 6

1 1/3 cup warm water
1/4 cup milk
4 cups white spelt flour (or 2 cups white spelt flour and 2 cups whole spelt flour)
1 tablespoon sugar
1 package (approx. 2 1/4 teaspoons) dry yeast
2 tablespoons oil

Steps:

  • Instructions: Mix yeast, sugar, milk, and water in a bowl. Add oil and mix well. Add flour and stir until flour is absorbed and dough forms. Turn onto flat surface and knead for 10 minutes. Roll out dough and place in greased pan(s). Cover and let rise 1 1/2 hours. Top with toppings of your choice and bake at 475 degrees for 20 minutes, or until edge is done and center is bubbly. Bread maker instructions: Put ingredients in bread maker on "dough" setting. Press dough into greased pan(s). Add toppings of your choice and bake at 475 degrees for 20 minutes, or until edge is done and center is bubbly.

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