Sprouted Spelt Thin Crust Pizza

With celebrating Canada Day and the 4th of July there are plenty of summer parties to have! We love having make-your-own-pizza parties with an abundance of toppings so everyone gets to make their pizza their way. This 100% whole grain spelt crust is easy to make and perfect for those summer evenings enjoying friends and family.

INGREDIENTS

Dough:
3 1/4 cups lukewarm water
1/4 cup olive oil
1 Tbsp yeast
1 tsp salt
2 Tbsp raw cane sugar
7 1/2 cups One Degree Organics Sprouted Spelt Flour
Cornmeal, for dusting
 
Toppings:
Tomato sauce
Onion
Summer squash
Fresh basil
Olive oil

DIRECTIONS

In a large bowl, whisk together the Sprouted Spelt Flour, yeast, salt and sugar. Add in the lukewarm water and gently mix until combined. Lightly cover the bowl with plastic wrap and let it rest at room temperature for 2 hours.

The dough can be used right away or stored in an airtight container in the refrigerator for up to 2 weeks.

Preheat the oven to 500 degrees F.

Take an 8-ounce piece of dough and form it into a ball. Roll out into an 1/8-inch thick round or oblong shape.

Gently transfer the pizza dough to a cornmeal-dusted pizza pan or parchment-lined baking sheet. Spread the pizza with a sauce of your choice and toppings and drizzle with olive oil.

Bake for 8 to 10 minutes. Turn the pizza around if it is browning on one side more than the other.

Let the pizza cool slightly before slicing.

Enjoy!

3 Comments

    • Hi Carol, I haven’t tried using a sourdough starter in this recipe but I know converting a yeast based recipe to a sourdough recipe can take a little tweaking and experimenting. We would love to hear how your sourdough baking goes! Look forward to hearing what you create! Happy baking!

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