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.
Would it be possible to make this using whole grain einkorn? I’ve been milling my own and prefer using it all if possible!
I like to grill my pizza dough right on the grill! I’ll be making this today. Hopefully the dough can hold it’s form for the 2-3 minutes right on the grill rack to get one side firm enough to flip over and add vegs, meat and cheese! Wish me luck!
Love! Love! this dough! I used my paddle attachment on my kitchen aid mixer since I don’t have a dough hook. It works just as well. So simple and so delicious! Thanks for creating amazing recipes!
The consistency was great! But the dough was very bitter tasting. I suppose I should add more salt and maybe a TBSP of honey?
Yes, you can add that for flavor.
This pizza dough is super satisfying (filling). We always walk away feeling well nourished and well fed. It’s a staple in our home.
Where do you recommend buying einkorn from? I have a wheat grinder, so I’m happy to get wheat berries and grind them myself. I looked at a couple different places, but it seems extremely expensive. Thanks for your great recipe!
I like to purchase from Azure Standard!
Hi! Can I make large batches and freeze? Thank you!
I would think that would work just fine.
can you make this ahead of time and put in the fridge until dinner time?
That would probably work
Can I make this without a dough hook to the mixer, I have an old time stand mixer from a relative.
You can knead by hand as well. I’m not sure how well it would work without a dough hook on the mixer.
How long would I need to kneed it for if using my hands? I don’t have a machine to kneed it with. Thanks.
Probably about 5-10 minutes. The nice thing about einkorn is that it is naturally lower in gluten so you don’t have to knead it as long.