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.


7 1/2 cups One Degree Organics Sprouted Spelt Flour
3 1/4 cups lukewarm water
1/4 cup olive oil
1 Tbsp yeast
1 tsp salt
2 Tbsp raw cane sugar
Cornmeal, for dusting

Tomato sauce
Summer squash
Fresh basil
Olive oil


In a large bowl, whisk together the Sprouted Spelt Flour, yeast, salt and sugar. Combine the lukewarm water and olive oil. Add in the wet ingredients to the dry ingredients 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.