Spelt Pizza Crust (Wheat-Free)

Bobbiann's Note:

Quick and easy. I usually let this rise for a while before adding sauce and toppings.

• Total Time: 8 mins
• Prep Time: 8 mins
• Cook Time: 0 mins

Ingredients:

Serves: 4

Yield: 1.0 pizza c ...

• 2 cups light spelt flour
• 1 ½ teaspoons quick-rising yeast
• 1 teaspoon baking powder
• 1 ½ tablespoons olive oil or 1 ½ tablespoons other cooking oil
• 1 teaspoon honey
• 2⁄3; cup warm water

Directions:

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

Reviews

[SDCDarkRaven]

Good flavor, and very easy to make. Also being made out of spelt flour, I can eat it even though I have an allergy to regular wheat. Spelt is spelt, and wheat is wheat. There is no "legal" precident stating that Spelt is wheat. Roughly 20% of people that are allergic to wheat can eat spelt without any reaction. Likewise, people with food allergies (like me) know by the ingredients if we can eat something or not, so please keep posting fantastic recipes like this!

[berry271]

Kind of rustic, but in a good way. This was certainly quick and easy to put together, and the smell in the kitchen while the dough was rising was delightful. I made one and a half batches of dough and used it to make to rectangular shaped baking sheet sized thin crust pizzas. I will use this again either for specific pizza recipes or as I did tonight just with whatever toppings I have on hand.

[colormepretty]

AWESOME!!! I used organic spelt instead of the light spelt flour and added 3/4 teaspoon of sea salt and ommitted the honey. I also added italian herb seasoning and garlic powder. This is the first dough I have ever made and I was so nervous. It turned out perfect and sooo quick and easy. The only thing that I noticed was that it turned out to be a thin crust, although delicious. I don't know if it was because I didn't add the honey. We're just trying to stay away from sugar. I would rather have a slightly thicker or more doughy crust, though. I will allow it to rise, next time before baking it. Also, I baked the crust for approximate 4 minutes at 425 degrees, before I added the toppings.Thanks for this great recipe! I'm sure passing it on!