Whole Grain Wheat-free Pizza Crust

I love me some pizza, but I don't love wheat quite so much. I'm not gluten-intolerant, but over the past few months I have greatly reduced my wheat intake and I've never felt better. We can all benefit from eating less wheat - our bodies just aren't built to process the amount most of us eat - but it can be difficult to find ways around eating it.

So here is a much healthier take on your standard pizza crust. I'll be the first to admit that this crust is different from what you're probably used to, and unapologetically so. It's crunchy, nutty and dense, in a delicious, satisfying way.

I must give some credit to Mark Bittman, as it was from his book How To Cook Everything Vegetarian that I first learned the basics (and the joy) of making my own pizza crust and this recipe is very much the hip, healthy, wheat-free cousin of the one he shares in that book.

Top this crust with your favourite fresh ingredients. I think the best part of making pizza at home is trying out different topping combinations and anything goes! Here's a little inspiration:

With one of mine I went for a classic margarita pizza, topping it with tomato sauce, Daiya mozzarella style shreds, fresh basil leaves, garlic and cherry tomatoes. On the second, I decided to try out an antipasto feel, topping it with pesto, marinated artichokes, sun-dried tomatoes and a sprinkling of pine nuts.

Whole Grain Wheat-Free Pizza Crust

Makes two small pizzas or one large pizza.

2 cups spelt flour, plus more for dusting
1 cup medium cornmeal
2 tsp active yeast
2 tsp sea salt
1/2 cup cooked quinoa
3 tbsp olive oil, divided
1/2 - 3/4 cup water

Your favourite sauce and toppings

In a food processor, pulse the the flour, cornmeal, yeast and salt to combine. Add the quinoa and pulse once or twice to incorporate. With the processor running slowly pour in 2 tbsp of the oil and a 1/2 cup of the water. The flour mixture should combine into one cohesive dough ball. If the dough is not yet come together into one ball, add more water slowly, with the processor still running. You shouldn't need more than 3/4 cup of water overall.

Turn the dough out onto a work surface dusted with spelt flour. Knead the dough in to a smooth ball, then transfer into a bowl. Pour the final tbsp of oil over the dough and turn it in the bowl to coat. Cover the bowl with a clean tea towel and set aside to rise for 3 - 4 hours. You can cut the rising time short if you need to, but try to let it rise for at least 2 hours. 


When the dough is done rising, preheat the oven to 500º

Turn the dough out onto a floured work surface again and knead. On a parchment lined baking sheet form the dough into one large crust or divide the dough in two and form two small crusts. Top with you favourite toppings and put in the oven. Bake for 12 minutes.

Remove from the oven and enjoy!

Veg Jenski xo