Einkorn Pizza Crust

Last night, I made pizza with Einkorn Flour. I literally pulled it out of the oven to let it cool, went upstairs and came back down to the ENTIRE pizza gone. My family consumed it in the minutes I was gone!

Luckily I had frozen the other half of the dough so I made another pizza.


For just the recipe go here. 

Before I make anything with Einkorn Flour I grind

my own wheat berries, you can buy yours here.

1) Combine your hot water and sugar together and then sprinkle the yeast on top. Let it proof for 5 minutes.        I always test the temperature of the water in the bowl because a cold glass bowl can cool the water down too much and not activate the yeast AT ALL.

2) Add the olive oil, flour, and salt.

3) With a stand mixer or by hand, mix on medium until just combined.

4) Then turn up the speed one notch and mix ( or knead) for a couple of minutes.

5) Remove and put it into a clean olive oiled bowl, cover with plastic wrap. I also cover it with a dark towel.

6) Let rise for 2 hours.  I live in a very dry climate so I have to really watch the dough. Here it rises too quickly, so I try to catch it when it has doubled in size, otherwise it won’t get a second rise at all.

7)  Separate into two halves and roll into balls. ( Yep! Lucky you! You get two 12″ pizzas out of this recipe!)

6) Cover with a wet towel and let it rise for another hour or until double.

7) Preheat your oven to 450 with a pizza stone inside ( Or your pan of choice). Preheating the stone in a hot oven allows for even cooking and a quick rise.

8) Sprinkle cornmeal on the counter and put one dough round onto it.

9) Press your round down and slowly stretch it into your desired size.

10) Fill with toppings of choice


10) Gently slide onto a cookie sheet and then slide the pizza off the cookie sheet into the stone or pan in the oven.



10) Bake for 12 – 15 minutes

11) Enjoy!




9 thoughts on “Einkorn Pizza Crust

  1. Sara E

    Instead of using the yeast, is there a way to alter this recipe and allow for the use of a sourdough einkorn starter instead?

  2. K Rathey

    Modern commercial breads, flour, and corn plays havoc on my digestion. I’m really looking forward to trying Einkorn as an alternative! I have also tried Kamut flour, another ancient grain and loved it, I had no ill effects from eating this ancient grain either!

    1. Admin

      Hi K, I’m excited for you to try it! It is really wonderful for people who struggle with wheat sensitivity.

  3. Wendy Shine

    I just ordered a mill and berries. I am very excited to start using a healthy wheat. I am sugar free. Would I be able to substitute honey or maple syrup in this recipe or any of the recipes? Thanks for being there.

    1. Admin

      Hi Wendy, yes, that would be a fine substitution. It’s a small enough amount that it should cause any issues with consistency, but I like this article for help with those kinds of substitutions.


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