Have you ever had pizza crust made with einkorn flour?
Einkorn flour is actually an ancient form of wheat that makes for a tasty and flavorful crust.
For those who are sensitive to gluten, this type of flour makes a very nice option that has good structure and doesn’t simply fall apart in your hands. But keep in mind that it is not gluten free or appropriate for use by those with celiac.
The flavor is actually a little bit nutty, which means it pairs deliciously with so many different types of sauces and toppings.
Each person can make their own personal pizza with whatever toppings they like, so you can guarantee that everyone will be happy and excited about dinner.
I remember when I was a kid, my mom and I would have pizza and movie nights that I would always look forward to. However, as a working single mom, making the crust from scratch was not a high priority on Mom’s list. We’d buy premade dough at the store, then make our own individual rounds with whatever we had on hand in terms of toppings.
As an adult, I started trying to make my own dough at home. This was after I went to Rome and realized that the pizza I ate there was so much better because the crust was made from scratch.
Of course, there was a lot of trial and error in this process. Some recipes took way too long to prepare, and hours to rise. Others just came out without enough flavor, or they tasted too much like flour.
But this recipe is one that is totally foolproof.
It doesn’t require a ton of kneading, and it comes together in one bowl. You only have to wait one hour to let the dough rise. Not to mention, the final result has the ideal texture and the best flavor.
I prefer this recipe over so many of the others that I have tried. It gets all golden brown and crisp on the outside, with just the right chewy bite on the inside.
I also like this recipe because it creates two personal-sized rounds that are about 9 inches in diameter. For my husband and me, it makes homemade pizza night a whole lot easier because we can make one batch to cover both of our appetites.
It also takes away the risk of any potential arguing about what toppings we want. Trust me, there have been some doozies. We are both very passionate about what we eat, so when we aren’t in the mood for the same thing, it can get a little rough.
Some of my favorite topping combos are butternut squash puree and diced apples with pecans and crumbled blue cheese, or parsley pesto with grape tomatoes and fresh mozzarella.
There have also been times when we both love the same combination of toppings and argue over who gets the last slice… so make your own personal pizza, and stake your claim to each and every bite!
Maybe we sound a little crazy. But food is a serious subject to us! A very serious subject.Print
When it comes to making dough from scratch, homemade einkorn pizza crust is a flavorful, easy way to do it. It’s delicious with your favorite toppings.
- 2 1/2 cups einkorn flour, plus more as needed
- 2 teaspoons salt
- 1 packet dry instant yeast (2 1/4 teaspoons)
- 2 tablespoons olive oil, plus more as needed
- 1/4 cup plain kefir
- 1/4 cup warm water, plus more as needed
- In a medium bowl, stir together einkorn flour, salt, and yeast until combined. Add olive oil, kefir, and warm water, and stir until the mixture starts to come together.
- Using your hands, knead the mixture in the bowl until it forms a smooth dough that is no longer sticky. You want it to be soft and pliable, and it shouldn’t stick to your hands too much. Form into a ball.
- Drizzle a little more olive oil on top. Roll the dough in oil until it’s covered with a thin layer, and place in an oiled bowl. Cover and leave in a warm place for at least 1 hour, until doubled in size. Dough can be used immediately, or refrigerated until ready for use.
- When ready to use, split the dough in half. Stretch and roll each piece out onto parchment paper, flouring your hands and the dough as necessary, free-forming it into two 9-inch crusts.
- Top as desired, and bake at 425°F for 15-20 minutes.
Note that nutritional information below is for the crust only, and does not include optional toppings.
- Category: Pizza
- Method: Baking
- Cuisine: Baked Goods
Keywords: pizza, einkorn flour, einkorn, pizza dough
Cooking By the Numbers…
Step 1 – Heat Water and Measure Ingredients
Warm up ¼ cup of water in a small microwave-safe bowl or glass measuring pitcher for about 10-15 seconds.
The water should be about 105-110˚F, warm enough to activate the yeast, but not hot to the touch. Water that is too hot will kill the yeast.
Measure out all of your ingredients as listed on the ingredients list.
Step 2 – Combine Ingredients and Knead
Stir together the einkorn flour, salt, and yeast in a medium-sized bowl until combined.
Stir in the olive oil, kefir, and warm water until the mixture starts to come together.
Use your hands to knead the dough right in the bowl. You can also turn it out onto a work surface to knead, but I like to keep my counters clean and avoid the extra cleanup. The dough should be smooth and no longer sticky.
If you need to, you can add up to an extra 1/4 cup of warm water or 1/4 cup of flour if the dough is too dry, or too wet or sticky. Add water or flour as needed, a few teaspoons at a time.
Form the dough into a ball.
Step 3 – Let Rise
Drizzle the ball of dough with a little olive oil, then place it in a lightly oiled bowl and cover. Let rise in a warm place for at least an hour, or up to two hours, until doubled in size.
Dough can be used immediately, or refrigerated until ready for use.
Step 4 – Shape and Bake
When you are ready to use it, split the dough ball in half.
Stretch out each half and roll it out onto parchment paper until each piece forms a 9-inch-round crust. Flour your hands and rolling pin as needed to prevent sticking as you roll it out.
Add your favorite sauce, shredded cheese, and toppings, and bake for 15-20 minutes at 425˚F, or until cheese is melted and crust looks dry and begins to brown lightly around the edges.
How Hot Should the Water Be to Activate the Yeast?
This is a question I get a lot when making a yeasted dough. Whenever an ingredients list asks for warm water, just how warm should that water actually be to activate the yeast?
You want the water to be warm, but it shouldn’t burn you when you touch it. I like to use a thermometer to measure the temperature so that I get it right. Using water that’s too hot or too cold means your dough won’t rise. And you don’t want that!
The temperature should register between 105˚F and 110˚F in order for the active dry yeast to activate properly. Any cooler, and it might not wake up and do its job. Any hotter, and you risk killing it off.
For more homemade pizza crust ideas, try these recipes next:
What are your favorite pizza toppings? Have you baked with einkorn flour before? Tell us in the comments below. And be sure to rate the recipe after you try it!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on October 30, 2012. Last updated: November 6, 2019 at 20:10 pm. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.