Spelt Vegan No Yeast Pizza Dough – Cast Iron Skillet Recipe
Spelt
Spelt is a type of ancient grain. This grain was considered a staple of the Romans. Armies would be fueled on a spelt-based diet. Spelt contains less gluten than traditional wheat. For a better pizza crust, let it sit in the fridge of at least a half-hour. This step is definitely not required, however.
Among my gluten-sensitive family members, we have observed decreased reactions to ancient grains such as spelt. If you have celiac disease, please do not attempt to try this. Please consult a medical professional before consuming a food you may have a sensitivity or allergy to.
The Dough
The dough is very easy and simple to make. Even a beginner can master this recipe quickly! Instant yeast is not in the recipe, as it is an ingredient many people don’t even regularly use. This includes me too.
This recipe doesn’t require the use of rolling pins. The dough is stable enough and easy to work with that you can make the shape you want fairly easily. It’ll end up taking longer cleaning up and putting away the rolling pin. It only takes a couple minutes to spread out the dough manually with your fingers.
When meal prepping this dough, either freeze it outright or bake first. Baking first will save you time in the long run, as there’s no need for a defrosting process. You may double and triple this recipe to make multiple batches for future use. Bake, then add whatever toppings you want. Wrap pizza in saran wrap, and avoid holes to prevent freezer burning. Bake for 20-25 minutes if cooking from frozen.
This recipe was designed to fit a medium cast iron pan. However, most regular pizzas are about double the recipe. I do recommend using a rolling pin, a clean surface, and liberally applied flour to both if you’re making a bigger pizza. A large cast iron pan, baking sheet, or pizza stone are ideal for this scenario. Add an extra 5-10 minutes of baking time for bigger recipes.
This dough’s flavor and texture is better when left in the fridge, covered, overnight. It is unnecessary, but it does improve the quality of the pizza.
If you are an oil-free vegan, feel free to skip the olive oil and use parchment paper instead to separate the dough from the pan.
When using plant-based milks, avoid using flavored milks. No one wants a vanilla-flavored pizza crust!
Spelt flour can be replaced with any light flour at a 1:1 ratio.
Spelt Vegan No Yeast Pizza Dough
Equipment
- Spoon
- Medium bowl
- Measuring equipment
- Cast iron pan
- Oven mitt
Ingredients
- 1¼ cup einkorn flour
- ⅔ cup water or plant-based milk
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- 1 tsp olive oil
Instructions
- Preheat oven to 450.
- Mix all powdered ingredients together in a bowl.
- Add water or plant-based milk to the mix.
- Mix and fold the dough until there is no dry flour left.
- With clean fingers, spread out dough around the pan.
- When making your pizza, make the ends thicker for the crust.
- Place in oven for 10-15 minutes.
- Either add desired toppings, or freeze to use later. If putting toppings on, cook for 10-15 more minutes.