Spelt Pizza Crust (Wheat-Free)

"Quick and easy. I usually let this rise for a while before adding sauce and toppings."
 
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photo by Raw for Fun photo by Raw for Fun
photo by Raw for Fun
photo by Kasia P. photo by Kasia P.
photo by berry271 photo by berry271
photo by berry271 photo by berry271
Ready In:
8mins
Ingredients:
6
Yields:
1 pizza crust
Serves:
4
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ingredients

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directions

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

Questions & Replies

  1. What temperature do you use to bake the spelt pizza crust?
     
  2. What temperature do I set the oven to?
     
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Reviews

  1. 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!
     
  2. This recipe turned out great. I would recommend letting it rise for 20 minutes. I omitted the baking powder/soda. If you add the honey warm water and yeast together and let sit for 15 minutes then add to flour mixture it will rise nicely. Let dough sit cover for 20 minutes then roll out onto pan or stone. I also baked it for 10 minutes on 400 first. Let it cool added my ingredients then baked another 20 minutes. I posted a photo too.
     
  3. I like to Cook mine on my stovetop in a cast iron skillet.<br/>Do one side a few minutes then turn over and top, add lid and let cook for a few more minutes.<br/><br/>Side note; spelt is not wheat. <br/>What the lady below is confused about is that both wheat and spelt contain gluten.<br/>Gluten is what SOME people are allergic to, however the gluten in spelt is not the same as the gluten in wheat.<br/>Celliac disease requires a gluten-free diet, not a wheat free diet. <br/><br/>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)
     
  4. 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!
     
  5. Easy, tastes great and much healthier than white flour pizza (and lighter than whole wheat). I followed the comments that said to let it rise 20 minutes and to bake it for a few minutes before adding ingredients.
     
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Tweaks

  1. I add some herbs like savory and oregano and add a little salt and garlic. Then I let it rise for a couple hours in the fridge to make perfect pizza dough texture.
     
  2. 1 cup unbleached flour + 1 cup spelt + 2 tbsp ground flax
     
  3. To the person who stated Spelt is not wheat....Spelt is the "original" wheat, before it was modified. Wheat hulls were originally very difficult to remove by threshing. The spelt was modified to make the hulls easier to remove and make it more economical to grow and harvest. Spelt hulls were more nutritious than the wheat hulls are now today and spelt was almost lost to the more modern types of wheat because of the cheaper way they can process the modern type. You will find little information these days that mentions that Spelt is actually a type of wheat because of all the hype of using it to replace wheat for people who are sensitive to gluten but that should not be the case because it even though there is some gluten in it, it does not affect most people who are intolerant to gluten. If you visit most of the sites that sell Spelt, they never mention Wheat....they don't even say it's Not wheat because it Is wheat. They just want to sell their product and don't want to have to go into detail about why "this" type of wheat should be safe for gluten free diets....and it is. Agriculturists know what it is though.....and it IS a wheat subspecies and a very good one. https://en.wikipedia.org/wiki/Spelt
     

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