This quick and easy einkorn pizza dough makes the most delicious pizza crust! It’s a harmonious blend of crispy and chewy, finished with your favorite toppings. The best part is that it only takes a few minutes for the ingredients to come together, plus a little bit of time to rise.
My absolute favorite pizza crust is my sourdough pizza crust. It is the easiest recipe ever, and it makes creating dinner super fast. It’s that recipe I can always make when I only have 15 minutes to get food on the table.
Sometimes you just want that classic pizza crust – crisp edges, with soft and delightfully chewy bites. This einkorn pizza dough does just that.
Einkorn is such an amazing flour to work with, and when I want a recipe that doesn’t require fermenting the grains, I reach for einkorn flour. It is easier to digest than regular flour and it hasn’t been hybridized, like most grains today.
Unfortunately, substituting einkorn flour isn’t as simple as a one-for-one swap with regular flour. Einkorn absorbs less liquids than regular wheat, so you have to accommodate for that.
With that in mind, I’ve truly loved experimenting and coming up with new einkorn recipes.
From biscuits to brownies, Dutch pancakes to crusty bread… even pasta. The einkorn possibilities are endless.
And pizza is a staple in this house. We eat it at least once a week, if not more, sometimes for breakfast. This einkorn pizza crust will be made over and over again.
Tips For Making Einkorn Pizza Dough
- If the dough seems too wet, you can add up to 1/2 cup more flour. Add it slowly, as you don’t want the dough to be too dry.
- Make sure not to over-knead the dough.
- Cover the dough with plastic wrap, beeswax wrap, or a tight fitting lid. This will prevent a not-so-pleasant ‘skin’ from forming and will keep the dough moist. Once the einkorn pizza dough is rolled out, you can leave it and bake it as a thin crust, or roll over the sides to make a chewy edge.
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Tools you will need:
Stand mixer (optional, but very handy)
Measuring cups and spoons
Pizza stone or cast iron skillet (optional, a baking sheet will also work)
How To Make Einkorn Pizza Dough
Combine warm water and yeast in a stand mixer bowl (or a medium to large bowl) and let stand for 5 minutes, to proof the yeast. The water should be around 110-115 degrees. If it’s too hot, it could kill the yeast.
Add salt, olive oil, and einkorn flour to the yeast and water.
Knead on medium speed with the dough hook. You can also knead by hand if you don’t have a mixer. The dough should start pulling away from the sides of the bowl. If it doesn’t, you can add up to 1/2 cup more flour. Just add it slowly, because you don’t want the dough to be too dry.
Don’t over-knead, as einkorn can become sticky the more it’s worked.
Place into an oiled bowl, cover with plastic wrap, and allow to rise until doubled. This should take about 2 hours, depending on how warm the room is.
After the dough has doubled, punch it down and divide into halves.
Preheat pizza stone or cast iron skillet at 400 degrees. Optional, but it really gives it that perfect crispy crust.
Roll each ball of dough into a 12” circle on a large piece of parchment paper. I like to roll over the edges to make the outer crust just a little thicker, more of a pan-style pizza. If you like thin crust, then just roll it out thin and call it good.
Add rolled out dough and parchment paper to the pizza stone (or a baking sheet).
Add sauce, cheese, and your favorite toppings. The kids like pepperoni or sausage. Luke and I love adding fermented jalapeños, feta cheese, and some date sauce. So good.
Bake for 15 minutes. The crust should turn golden on the edges and the cheese will be nicely melted.
Slice and serve.
Find More Delicious Recipes:
- Meatball Sub Recipe
- Homemade Sourdough Bagels
- Einkorn Cream of Wheat – Breakfast Porridge
- Homemade Apple Pie Recipe With Einkorn Crust
- Cast Iron Einkorn Cornbread with Popcorn and Honey
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone
Einkorn Pizza Dough
Ingredients
- 1 cup warm water, no hotter than 115 or it could kill the yeast
- 2 1/4 teaspoon active dry yeast, one packet
- 1 1/2 teaspoon salt
- 2 tablespoons olive oil
- 3 1/2 cups all purpose einkorn flour
Instructions
- Combine warm water and yeast in a stand mixer bowl (or a medium to large bowl) and let stand for 5 minutes to proof the yeast. Add salt, olive oil, and einkorn flour to the yeast and water. Knead on medium speed with the dough hook. The dough should start pulling away from the sides of the bowl. If it doesn’t, you can add up to 1/2 cup more flour.
- Place into an oiled bowl, cover with plastic wrap, and allow to rise until doubled. This should take about 2 hours, depending on how warm the room is.After it has doubled, punch down and divide in halves.
- Preheat pizza stone or cast iron skillet at 400 degrees. Roll each ball of dough into a 12” circle on a large piece of parchment paper.Add rolled out dough and parchment paper to the pizza stone (or a baking sheet).Add sauce, cheese, and your favorite toppings.
- Bake for 15 minutes. The crust should turn golden on the edges and the cheese will be nicely melted.
Slice and serve.
Notes
- If the dough seems too wet, you can add up to 1/2 cup more flour. Add it slowly, as you don’t want the dough to be too dry.
- Make sure not to over-knead the dough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Lisa, you just gave me my go-to dough! I mill the einkorn, and sift into an ‘all purpose’ flour. It’s really a lot of fun! After trying this at 400F for 15 minutes, I found that 9 minutes at 475F on a very hot, preheated pizza stone worked the best. The mozzarella and sauce didn’t get as dried out. Just my two cents!
So glad you love it! Thanks for sharing that tip!
Can I use this recipe to make breadsticks?
Probably! I’ve never done it, but it should work just fine.
Hi…can I make this without the yeast?
It would probably be more cracker like rather that soft and fluffy.
Can one half of this a dough ball be frozen for later use?
Might be a silly question but is dividing it in halves 4 equal parts or 2? I assumed 2 would’ve been phrased divide in half, vs divide in halves. But I’m not sure which it is 🙈😂
I divided into 2 parts and it’s worked very well, eating my 2nd try tonight!
Love my go-to sourdough pizza dough, but I don’t always remember to get it mixed up before the day I need it. This recipe will be a welcomed addition for those nights we all are craving pizza!
Do you have instructions on how to make your sourdough pizza crust? It looks from the videos that you put the sourdough starter straight onto the pan and that is the cross but I wanted to make sure before trying. Thanks! I am trying your english muffin recipe right now!
Yes, in her videos Lisa puts the sourdough starter right on her cast iron or pizza stone. She bakes it and then tops it. She bakes it a little longer to melt the cheese.
is einkorn low in gluten how much gluten does it have?
Hello Jaafar, saw your question and decided to answer it. Note that I’m not a specialist, I’m just saying what I’ve learned so far.
Einkorn does create gluten when you make a dough. The thing is it’s a weaker type of glute. Einkorn is not an artificially modified wheat and has less chromosomes compared to modern wheat. I know that people in my family and also friends that are intolerant to gluten have been using einkorn without any problems. I myself feel the difference though I have no intolerance. The people I mentioned of not have celiac disease.
Einkorn is the oldest form of wheat in the planet. Triticum Monococcum (Einkorn), has 14 chromosomes . Nowadays the most common wheat is Triticum Aestivum, and has 42 chromosomes.
Since einkorn has a much simpler structure, its ways easier for the body to break and process the original wheat.
Hope this helps you on deciding which way to go. Best, Alessandra
Thank you for sharing that info!
Approximately how long would you say this should be mixed w a dough hook in a kitchen aid mixer on medium? 2 min? or just until it pulls away from edges?
Hi Joy, I’ve tried the single recipe, and doubled it, and both times found that when the flour gets incorporated and it doesn’t appear to have any dry or floury spots, it’s pretty much done. And I’m not sure why, but when I doubled the recipe the dough really rose after two hours of sitting! It became huge, and when baked, it was nice and airy with nice big airy gaps in the crust along the outer edge.
Thank you for this recipe! I have had to make dietary changes and have been baking with spelt. The pizza dough with Einkorn turned out beautifully!! Really enjoy your sewing projects too.