Enjoy a delicious, wholesome pizza made with spelt flour to boost your fibre intake without sacrificing flavor or texture. This higher fibre spelt pizza recipe combines the nutty taste of spelt with simple, fresh toppings for a nutritious twist on a classic favorite. It’s perfect for those looking to add more whole grains and fibre to their diet while still indulging in a comforting meal.
Ingredients
- 300g whole spelt flour (preferably stone-ground)
- 100g fine white spelt flour (for lighter texture)
- 1 tsp fine sea salt
- 1 tsp active dry yeast
- 1 tbsp olive oil, plus extra for greasing
- 250ml lukewarm water (approximate, adjust as needed)
- 1 tsp honey or maple syrup (optional, to activate yeast)
- 150g tomato passata or crushed tomatoes
- 1 garlic clove, minced
- 1 tsp dried oregano
- 150g part-skim mozzarella, sliced or shredded
- 100g cooked vegetables (e.g. spinach, mushrooms, bell peppers)
- Fresh basil leaves for garnish
- Freshly ground black pepper, to taste
Instructions
- Activate the yeast: In a small bowl, combine the lukewarm water, honey (if using), and yeast. Stir gently and let sit for 5–10 minutes until frothy and bubbly, indicating the yeast is active.
- Mix dry ingredients: In a large mixing bowl, combine the whole spelt flour, white spelt flour, and salt. Mix well to distribute the salt evenly.
- Form the dough: Make a well in the center of the dry ingredients. Pour in the activated yeast mixture and olive oil. Using a wooden spoon or your hands, gradually incorporate the flour into the liquid until a rough dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface (use spelt flour). Knead gently for about 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Spelt flour dough is more delicate than wheat, so avoid over-kneading.
- First rise: Lightly oil a clean bowl and place the dough inside, turning it to coat with oil. Cover with a damp tea towel or plastic wrap and let it rise in a warm, draft-free place for 1 to 1½ hours, or until doubled in size.
- Prepare the sauce: While the dough rises, mix the tomato passata with minced garlic, dried oregano, and a pinch of salt and pepper. Set aside to let flavors meld.
- Preheat the oven: Place a pizza stone or baking tray in the oven and preheat to 230°C (450°F). Preheating the stone/tray ensures a crispy base.
- Shape the dough: Once risen, punch down the dough gently to release air. Transfer to a floured surface and roll or stretch into a 30cm (12-inch) circle or desired shape. Try to keep the thickness even for uniform cooking.
- Assemble the pizza: Carefully transfer the dough onto a piece of parchment paper (for easy transfer). Spread the tomato sauce evenly over the base, leaving a small border around the edges. Scatter the cooked vegetables evenly and top with mozzarella slices.
- Bake: Slide the pizza (with parchment) onto the hot stone or tray. Bake for 12–15 minutes or until the crust is golden and crisp, and the cheese is bubbling and lightly browned.
- Finish and serve: Remove the pizza from the oven, scatter fresh basil leaves on top, and season with freshly ground black pepper. Let it rest for 2–3 minutes before slicing and serving.
Tips
- Flour substitutions: For even higher fibre, replace 50g of the white spelt flour with whole wheat flour or oat bran, adjusting water as needed since fibre absorbs more moisture.
- Handling spelt dough: Spelt contains less gluten than wheat, so handle the dough gently and avoid heavy kneading to prevent a dense crust.
- Storage: Store leftover pizza slices in an airtight container in the fridge for up to 3 days. Reheat in the oven or a skillet to maintain crispness.
- Common mistake: Avoid adding too much water at once; spelt flour absorbs liquids differently. Add gradually and adjust for a soft but not sticky dough.
Serving Suggestions
This higher fibre spelt pizza pairs beautifully with a fresh green salad tossed with lemon vinaigrette to balance the richness of the cheese. Consider serving alongside a bowl of roasted vegetable soup for a filling, fiber-rich meal. For a lighter option, a side of steamed green beans or grilled zucchini complements the nutty flavor of the spelt crust.
Variations
You can easily customize this pizza to suit your taste or dietary needs. Try topping it with caramelized onions, sun-dried tomatoes, or artichoke hearts for more complex flavors. For a vegan version, swap mozzarella for a plant-based cheese alternative and drizzle with nutritional yeast after baking. To increase protein and fibre further, add cooked lentils or chickpeas as a topping, or incorporate ground flaxseed into the dough.
Storage and Reheating
Store any leftover pizza slices in an airtight container or wrapped tightly in foil in the refrigerator for up to 3 days. To reheat, preheat your oven to 190°C (375°F) and place the pizza on a baking sheet or directly on the oven rack for 8–10 minutes to restore crispness. Avoid microwaving if possible, as this can make the crust soggy. For longer storage, pizza slices can be frozen for up to 1 month; wrap tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge before reheating as described.
Frequently Asked Questions
Can I use only whole spelt flour for the dough?
Yes, you can use 100% whole spelt flour, but the dough will be denser and may require a bit more water. The texture will be heartier and less airy than when combining with white spelt flour.
Is spelt flour gluten-free?
No, spelt is an ancient wheat variety and contains gluten. It is not suitable for people with celiac disease or gluten intolerance but can be easier to digest for some individuals sensitive to modern wheat.
How do I know when the dough has risen enough?
The dough should roughly double in size and look puffed and smooth. Pressing a finger gently into it should leave a slight indentation that slowly springs back.
Can I prepare the dough in advance?
Yes, you can make the dough ahead and refrigerate it overnight after the first knead. Let it come to room temperature and rise before shaping and baking. This slow fermentation can also improve flavor and digestibility.
What if I don’t have a pizza stone?
You can use a heavy-duty baking sheet turned upside down and preheated in the oven to simulate a stone’s effect. Alternatively, use a cast iron skillet to bake the pizza for a crisp crust.
How can I make the crust crispier?
Ensure your oven and baking surface are fully preheated. Avoid overloading the pizza with wet toppings, and bake directly on a hot stone or tray for best results. Brushing the edges with olive oil before baking also helps crispness.
This recipe balances the wholesome benefits of spelt flour with practical cooking tips to create a fiber-rich pizza that’s both nutritious and satisfying. Try it for a homemade meal that supports digestive health without compromising on taste.
Related
- Ina Garten Roasted Vegetable Frittata Recipe for Easy Brunch
- Ina Garten Pot Roast Recipe: Perfect Tender, Flavorful Comfort Food
- Ina Garten Pear Tart Recipe: Perfectly Sweet and Buttery Dessert