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Ancient Grain Pizza Crust Recipe

Italian-inspired · Main course · 35 min total

A hearty and nutritious pizza crust made with a blend of spelt, teff, and amaranth flours, offering a nutty flavor and crisp texture. Perfect for topping with your favorite ingredients.

Ingredients

• 1 cup spelt flour
• 1/2 cup teff flour
• 1/2 cup amaranth flour
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 1 teaspoon honey or maple syrup
• 3/4 cup warm water (110°F)
• 2 tablespoons olive oil, plus more for greasing

Instructions

1. In a small bowl, dissolve yeast and honey in warm water; let stand 5 minutes until frothy.
2. In a large bowl, whisk together spelt, teff, and amaranth flours with salt.
3. Add yeast mixture and olive oil to dry ingredients; stir until a dough forms.
4. Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
5. Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour until doubled.
6. Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside.
7. Divide dough into two balls; on a floured surface, roll each into a 12-inch circle.
8. Transfer crust to a piece of parchment paper; add toppings as desired.
9. Slide parchment onto preheated stone; bake 12-15 minutes until golden and crisp.

Tips

• For extra crispness, pre-bake crust for 5 minutes before adding toppings.
• Leftover baked crusts can be stored in an airtight container for up to 2 days.
• If dough is too sticky, add a little more spelt flour while kneading.

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