Einkorn Cheese Pizza – Cast Iron
Skillet No Yeast Pizza
Einkorn is an ancient grain known for being easier for digestion. Today’s day wheat has 42 chromosomes, while einkorn flour has only 14 chromosomes. This ancient grain has been use to feed our forefathers for centuries now! This high-quality grain has fantastic taste and texture! I use einkorn frequently when baking food for my family!
Einkorn has less gluten than typical wheat you find at the grocery store. My gluten-sensitive family members react better to einkorn than modern wheat. However, you should consult a health professional before consuming anything you know you may have a poor reaction to.
This dough is very easy and simple to make. This recipe does not need instant yeast, an ingredient that many people don’t typically use! This recipe is quick and uncomplicated, making it great for first-timers and beginners to bake with.
This recipe doesn’t require rolling pins and a dough rolling mat. It doesn’t take too long to spread out the dough with your fingers evenly in the pan with your clean hands. Don’t forget to make a hump for the crust! This recipe will most likely take longer if you use the rolling pin, due to prep and cleaning time.
If you’re meal prepping with this pizza, I recommend doubling or tripling this recipe, then baking for ten to fifteen minutes each. While one is in the oven, have the rest chilling, covered, in the fridge.
This dough makes a cast iron pan’s worth of pizza. If you want to make a bigger pizza, however, double this recipe. When you’re doubling this recipe, you’ll have to need a rolling pin and a pastry mat, with liberally applied flour on both. Use a big enough baking sheet or pizza stone to bake with. Add about 5-10 more minutes of baking time.
For a better taste and texture, feel free to let the dough wait, covered, overnight in the fridge. This will bring out the flavors of the dough. Even just a meager half-hour in the fridge can help the gluten develop in the dough. However, this step is not required, and tastes very good without this step.
You may replace the einkorn flour in this recipe with any other light flour you want at a one-to-one ratio.
For this recipe, I used about 3 ounces of a local raw cheddar crumbled with my hands. However, you may use any type of cheese you desire! For example, mozzarella, mixed blend shredded cheese, or (again) cheddar.
Using a spoon, tomato or pizza sauce should be spread as evenly as possible around the pizza. You may also add a sprinkle of Italian seasoning or garlic powder to the tomato sauce to bring out it’s flavor.
While this is a cheese pizza recipe, if you want to add toppings like pepperoni, adjust accordingly!
Einkorn Cheese Pizza - Cast Iron No Yeast Pizza
- Cast iron pan
- Measuring equipment
- Medium bowl
- Oven mitt
- 1¼ cup einkorn flour
- ⅔ cup milk
- 3-4 oz cheese
- 3-4 tbsp tomato or pizza sauce
- 1 tsp Italian seasoning
- ½ tsp baking powder
- 1 tsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- Preheat oven to 450.
- Stir together all dry ingredients.
- Add milk.
- Mix together until no dry flour remains.
- Add olive oil to pan, spread on the bottom and sides.
- Using washed hands, use fingers to spread out dough around the pan.
- When molding your pizza, make the ends thicker to create a crust.
- Place in oven for 10-15 minutes, then remove.
- Spread sauce around the pizza.
- Add cheese.
- Cook for 10-15 minutes longer.
- Remove from oven.
- Using a pizza cutter, make 4-8 slices.
- Serve warm.