Spelt flour PIZZA

Enjoy this recipe for a healthy, crunchy and delicious pizza!



4 small pizzas

Prep time

2h 50mins

Cooking time

10 mins


  • For the dough:
  • 1 packet of dry yeast

  • 2 teaspoons of honey

  • 3 cups of spelt flower + extra for later

  • 1 cup of warm water (not hot or boiling)

  • 1 teaspoon of salt

  • 1 tablespoon of olive oil

  • 2-3 tablespoons of corn flour

  • For the toppings:
  • tomato sauce with garlic, oregano
    & optional: cayenne pepper

  • 3 medium red onions

  • 400gr mushrooms

  • 300gr pitted black olives

  • 300gr vegan or regular cheese

  • add whatever else you like on your pizza 🙂


  • In a whisking bowl add 1 cup of flour, the yeast, the honey and the warm water. Whisk well and leave it to rest for 15-20 mins. The mixture should have bubbled up, if it hasn’t, the yeast has not activated, so you’ll have to do this step again. This is crucial for the dough.
  • Add the salt, olive oil and the rest of the flower. Kneel the dough on a floured surface for about 7 mins, adding more flower if needed, keeping in mind that the dough should remain a bit sticky in the end. You will know it’s done when you poke it with a finger and it slowly pops back up.
  • Put the dough ball into a clean whisking bowl, having coated it with olive oil, put a plate on top of the bowl and let it to settle for about an hour and a half someplace warm.
  • Kneel the dough again, for less than a minute, and cut it into 4 equal pieces. Make 4 dough balls out of those and cover each with a soup bowl. Leave them like that for 30 – 40 mins.
  • Chop your veggies and olives, grate the cheese.
  • Take one of the dough balls and spread it out with your fingers on a floured surface, then use the rolling pin to shape the dough, as well as to achieve the desired thickness.
  • Pre-heat the oven at 220°C (428°F), fan & top grill.
  • Put a bit of corn flour on top of the pizza dough and place it with that side down in a non-stick frying pan. Then, smear tomato sauce on top of the pizza, put onions, mushrooms, olives & cheese (and/or other desired toppings). Sprinkle a bit of olive oil on top.
    I’ve found that extra sauce & generous amounts of toppings go amazingly well with thin crust pizza.
  • Put the hob on medium heat and cook the pizza for about 5 mins, lift it to see if it’s cooked, then transfer it onto a baking tray and place in the over, directly under the grill for another 5 mins, or until the cheese has melted. I personally like it a bit browned.
  • Repeat steps 6 to 9 for the other dough balls, or alternatively you can put them in a zip lock bag in the fridge for max. of 3 days, to cook another time.

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