2 hrs 35 mins
2 hrs 15 mins
Kamut is an ancient strain of wheat that some find more easily digestable than typical wheat. It has a higher protein and potassium content than "regular" flour and contains a different type of gluten than that in "regular" flour. It has a nutty, kind of buttery taste and a chewy texture, making it a great choice for pizza dough! This is just a basic recipe- obviously you can top with whatever you'd like. Recipe from www.RWood.com
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Units: US | Metric
- 1Add the yeast to the warm water and let proof about 5-10 minutes, until foamy.
- 2Add flour in 1 cup increments, mixing with a wooden spoon until each cup is fully incorporated.
- 3Place dough on a lightly floured surface and knead for 8-10 minutes.
- 4Place dough in a lightly oiled large bowl, cover with plastic wrap and let rise in a warm, draft-free area until doubled (about 90 minutes).
- 5Preaheat oven to 500F and grease a large pizza pan.
- 6Punch down dough and knead in olive oil and salt.
- 7Let dough rest for 5 minutes.
- 8Roll dough out and spread over pizza pan.
- 9Crimp the edges to leave a slight lip.
- 10Spread sauce over pizza, up to 1/2" of the edges.
- 11Sprinkle mozzarella over sauce and drizzle a little more olive oil over, if desired.
- 12Bake for about 10 minutes, until cheese is bubbly.
- 13Remove from the oven, brush the exposed crust with a little olive oil and sprinkle fresh basil over the cheese.
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Nutritional Facts for Kamut Pizza
Serving Size: 1 (791 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 747.3
- Calories from Fat 504
- Total Fat 56.0 g
- Saturated Fat 19.9 g
- Cholesterol 97.3 mg
- Sodium 4682.9 mg
- Total Carbohydrate 28.3 g
- Dietary Fiber 7.5 g
- Sugars 5.6 g
- Protein 34.7 g
The following items or measurements are not included: