Prep 8 mins
Cook 0 mins
Quick and easy. I usually let this rise for a while before adding sauce and toppings.
- 473.18 ml light spelt flour
- 7.39 ml quick-rising yeast
- 4.92 ml baking powder
- 22.18 ml olive oil or 22.18 ml other cooking oil
- 4.92 ml honey
- 158.51 ml warm water
- Stir first 3 ingredients together.
- Add remaining ingredients. Stir well.
- Knead until smooth.
- Stretch to fit greased 10- or 12-inch pizza pan.
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!
I like to Cook mine on my stovetop in a cast iron skillet.
Do one side a few minutes then turn over and top, add lid and let cook for a few more minutes.
Side note; spelt is not wheat.
What the lady below is confused about is that both wheat and spelt contain gluten.
Gluten is what SOME people are allergic to, however the gluten in spelt is not the same as the gluten in wheat.
Celliac disease requires a gluten-free diet, not a wheat free diet.
Gluten is found in a lot of flours. Other foods too. If you are alergic to gluten or have cellist disease you should understand foods and your disease enough to know the difference.( just sayin)
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!