Green Marshmellow

Unique Recipes for the Amateur Chef

  • Home
  • Recipes
    • Ancient Grains
    • Appetizers
    • Breakfast
    • Desserts
    • Dinner
    • Drinks
    • Gluten-free
    • Lunch
    • Quick Meals
  • About
  • Contact
Ancient Grains, Dinner, Lunch  /  September 11, 2020

Spelt Cheese Pizza, Easy No Yeast Dough – Cast Iron Skillet Pizza

by Georgie Fox
Jump to Recipe Print Recipe

Spelt Cheese Pizza, Easy No Yeast Dough – Cast Iron Skillet Pizza

 

Spelt

Spelt is an ancient grain known for easier digestion. Spelt was a staple grain for the Romans. The Roman army marched spelt-fueled, as this grain didn’t require refrigeration.

Spelt contains less gluten than the “normal” wheat you can find at the grocery store. My gluten-sensitive family members do better with spelt than modern wheat. However, you should consult a health professional before consuming anything you know you might have a poor reaction to.

The Dough

This dough is very easy and manageable. This recipe does not include instant yeast, an ingredient that isn’t necessarily used often. This recipe is quick and unproblematic, making it great for beginner bakers to work with!

This recipe doesn’t need rolling pins or a dough rolling mat. It doesn’t take very much time to spread out the dough with your clean hands evenly in the across the pan. Make a “hump” for the crust at the ends. It will likely take you longer to make this recipe if you use a rolling pin and a clean surface, both with liberally applied flour.

If you’re a meal prepper, I recommend doubling or tripling this recipe, then baking the dough for ten to fifteen minutes each. While one is in the oven, have the rest of the dough chilling, covered, in the fridge. After the baking time has passed, you can add your sauce and toppings.

This dough was designed to fit a cast iron pan’s worth of pizza. If you want to make a large pizza, however, double this recipe. When you’re doubling this recipe, I recommend using rolling pin and a pastry mat, both with liberally applied flour on them. Use a large baking sheet or pizza stone to bake with. Add about 5-10 more minutes of baking time.

For a better taste and texture, let the dough sit, covered, overnight in the fridge. This will improve the flavors of the dough. Even just a half-hour in the fridge can help the gluten develop within the dough. However, this step is not definitely required.

You may replace the spelt flour in this recipe with any other kind of light flour you want at a one-to-one ratio.

The Toppings

For this recipe, I used about 2-3 ounces of a type of locally-made raw cheddar, hand-crumbled. However, you may use any type of cheese you want! For example, mozzarella, mixed blend shredded cheese, or (again) cheddar.

Using a spoon, tomato or pizza sauce should be spread as even as possible around the pizza. You may also add a sprinkle of Italian seasoning or garlic powder to the tomato sauce to add to the flavor.

While this is a cheese pizza recipe, if you want to add toppings like pepperoni, adjust accordingly!

Spelt Cheese Pizza, Easy No Yeast Dough - Cast Iron Pan Pizza

Ancient Grain Cast Iron Pan Pizza
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Course Main Course
Cuisine American, Italian
Servings 4

Equipment

  • Medium bowl
  • Spoon
  • Measuring equipment
  • Cast iron pan
  • Oven mitt

Ingredients
  

  • 1¼ spelt flour
  • ⅔ cup milk
  • 2-4 oz cheese
  • 3-4 tbsp tomato or pizza sauce
  • 1 tsp Italian seasoning
  • 1 tsp olive oil
  • ½ tsp baking powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp salt

Instructions
 

  • Preheat oven to 450.
  • Mix all powdered ingredients in a bowl.
  • Add milk to dry ingredients.
  • Mix together and fold until no dry flour remains.
  • Spread olive oil around the pan and on the sides.
  • Using clean hands, use your fingers to spread out the dough around the pan.
  • When forming your pizza dough, make your ends thicker to create a crust.
  • Spread sauce around the pizza using a spoon.
  • Sprinkle the cheese as evenly as possible.
  • Place in oven for 10-15 minutes, then remove from oven.
  • Using a pizza cutter, make 4-8 slices.
  • Best served warm.
Keyword ancient grain, kids, pizza, spelt

Share this:

  • Twitter
  • Facebook

Like this:

Like Loading...

Tags

  • pizza
  • spelt
  • vegetarian

Post navigation

Spelt Vegan No Yeast Pizza Dough – Cast Iron Skillet Recipe
Spelt Pepperoni Pizza, Cast Iron No Yeast Skillet Pizza

Leave a Reply Cancel reply

Categories

  • Elara by LyraThemes
  • Made by LyraThemes.com
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT
%d bloggers like this:

    Terms and Conditions - Privacy Policy