Homemade Yeast-Free & Vegan Spelt Pizza Crust
Dating back 7000- 8000 years spelt is believed to be one of the oldest cultivated crops in human history.
It is closely related to regular wheat, but technically it’s not wheat. It’s much higher in fibre and nutrients than most modern flours.
If spelt flour isn’t wheat, does that mean it’s gluten-free?
No, spelt does contain gluten, although it is much easier to digest than most modern kinds of wheat. Its different molecular structure and high fibre content aid the digestion of gluten and prevents bloating.
Spelt is rich in nutrients
Spelt is packed with nutrients such as iron, copper, manganese, magnesium, phosphorous, potassium, zinc, selenium, niacin, thiamin, vitamin B6, and folic acid. It might be high in carbohydrates as you would expect, but with 21% of your daily recommended intake, it has surprisingly high levels of protein as well.
Why use spelt flour in pizza crust?
Spelt flour is particularly preferred in making bread crusts or flatbread pizzas, as the wheat will harden without becoming tough or leathery like other varieties of wheat.
I do like this particular spelt pizza recipe as it is not just wheat-free but also free of yeast.
As a person who has been suffering from candidiasis for many years, I can hardly describe the divine feeling of being able to finally dig my teeth into a lovely, crunchy spelt pizza crust.
I kept the topping on this one vegan but feel free to add whatever toppings you desire.
Are you interested in using different types of flours?
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Homemade Vegan Spelt Pizza Crust
Ingredients
- 1⅓ cup wholegrain spelt flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 2 tablespoons olive oil
- 6 tablespoons filtered water
Instructions
- Mix the dry ingredients.
- Add 2 tablespoons of olive oil.
- Slowly add a tablespoon of water at a time and start kneading the dough for about 60 seconds.
- Let the dough ball sit in a covered bowl for 10-15 minutes.
- Preheat the oven to 400 °F/200 °C.
- Roll out the dough on a well-floured surface, if you like your base fairly thin roll it out to a diameter of 12-14 inches.
- Prick the crust multiple times with a fork to prevent bubbles forming in the dough.
- Bake the crust for about 12 minutes.
- Add toppings as desired and bake on the bottom rack for a further 15-20 minutes until the ingredients are cooked. Enjoy!
Nutrition
I’m glad you share this recipe Eva, spelt is the flour I use in my house. I’ve been asked to make pizza for a while and iI just didn’t get into creating or trying a recipe yet. So you’ve done the job for me ? There will be pizza soon kids.
You are welcome Mira, I’m a big fan of thin, crunchy crusts and this one is just so simple and tasty.Let me know if your children liked it.:-)
Im gonna make this tonight and add herbs and basil. You have the only vegan yeast and dairy free pizza crust recipe online. its so awesome of you to share this!!!! Thanks
Hi Lea,
thank you for your kind words, I hope that you enjoyed your pizza last night 🙂
I make one almost every week. 😉
I just made this. It is really nice and crunchy. I liked my dough very thin, so I guess I had to roll it thinner. I also had to add more water, because it was too dry and impossible to knead. But it came out very nicely. Thanks!
Hi Mara,
thank you for your comment. It’s great to hear that it turned out well in the end.
I usually don’t knead this dough by hand, so I have never noticed that it’s hard to knead.
Spelt flour doesn’t require much kneading as it has a low gluten content, but it’s good that you were able to fix it with a little more water.
I make this dough about once a week because it is so nice and crunchy. 🙂
Hi there, the recipe states 6 teaspoons of water but then the instructions say add the water a “tablespoon” at a time – should it be 6 tsps or tbsps of water? Thanks 🙂
Hi Bryony,
thanks for spotting the mistake, I’ll fix it right now. It’s supposed to be 6 tablespoons. Have a great day. Eva
I am about to try this right now! Nice to see a yeast-free recipe for pizza! I will let you know the results later tonight!
Hi Cassie, that’s great to hear. I hope that it turned out well and that you enjoy it. Eva
Grazie for this – have just printed out recipe to try!
Hi Faustina,
hope you will enjoy it.
Eva
Hi Eva. Thank you for this recipe. Can I refrigerate dough until I’m ready to to make the pizza.
Hi Vivian,
thanks for your comment, once you have added the baking powder you should use the dough straight away or it will lose its ability to rise.
Hope that makes sense, have a great day. 🙂
Can I freeze a ball of this and use another day?
Hi Dawn,
I have never tried it but I would rather suggest rolling it out before you freeze it so that you will only have to top it with your favourite ingredients and bake it.
It would be difficult to roll out otherwise, let me know if it worked in case you try it. ~ Eva
Thank you for this recipe. I have frozen it as a ball. Defrosted it when needed and found no difficulty at all to roll it out.
Hi Eva,
Finally… A simple spelt base and crust that is absolutely perfection (without all the additives!) Even my fussy family begged for more! Thank you so very much for this amazing recipe. X
Hi Rachel,
thank you so much for leaving me this lovely comment, it really made my weekend. I am delighted to hear that you and your family enjoyed the spelt pizza crust. Have a lovely weekend. 🙂
I have been using this recipe cdlt a long time now – always easy and delicious and best of all healthy! Thank you
Perfect recipe, the result was an amazing pizza.
Hi Daniel, thank you so much for taking the time to leave a comment, I really appreciate it. I am delighted to hear that you enjoyed the pizza. ~Eva
Hello! I want to prepare my pizza ahead of time. If i cook the dough and then add the topping afterwards, is it ok to put it in the fridge and cook it later in the day or should I cook it right away?
Hi Celine, I have never tried this, you will definitely have to bake the crust straight away because otherwise, the baking powder will stop working. I have frozen the pizza which worked well but I have never refrigerated it.
Give it a try and see what happens, it will absorb moisture in the fridge but I reckon it would be fine after baking it again. Let me know how it turned out in case you do it.
This was amazing and so easy to make! Added some delicious vegan toppings, with a few glasses of red – perfect for a girls catch-up evening.
This was the best vegan, yeast free, spelt made pizza crust EVER!!!!!
Hi Jess,
I am glad to hear that you enjoyed it 🙂
Easy crunchy and delicious- a weekly favourite. I top it with homemade tomato sauce, bocconcini, ham, black olives, red capsicum, mushrooms, red onion and anchovies. Thank you for the recipe!
Super simple and easy to make. It tasted great and was even a hit with the kids!! Thanks for the recipe!! I needed a healthier crust for my family and this is the one!!
Is it 111 cal per slice? Or for the whole pizza dough?
Hi Bree, that would be per slice if you cut the pizza into 8 slices.
this crust is so easy and delicious, I made it three nights in a row following my discovery. and my digestive system appreciates it too! thanks for this tasty and healthy pizza crust!
low maintenance recipe with flavorful results…10 out of 5 rating ??
This is great! We just made it for Samhain and added spurilina to make it green and hemp seeds and flax seeds to make it healthier. The kids loved it! Flakey and crispy