Kitchen Stewardship | Caring for All Our Gifts

Helping busy families live well without going crazy!

  • Home
  • About
    • About Katie and Her Mission
    • Overwhelmed? Start Here.
    • Free for Readers!
  • Recipes
  • My Products
    • eBook Store
      • Healthy Snacks to Go
      • Better Than a Box
      • The Healthy Lunch Box
      • The Healthy Breakfast Book
      • The Family Camping Handbook
      • The Everything Beans Book
      • Smart Sweets
    • Kids Cook Real Food eCourse
    • Affiliates
  • Contact
    • Email Me
    • Media Coverage
    • Guest Posting
    • Advertising Disclosure
    • Privacy Policy
  • START HERE
  • COVID-19
  • Kids Cooking
    • How to Teach Kids to Cook
    • Teaching Kids About Food
  • Categories
    • Natural Health
      • Healing Through Food
      • Home Remedies
      • Prevention is the Best Medicine
      • Fighting Cancer
    • Real Food Roadmap
      • Finding Real Food
      • How-to Tutorials
      • Kitchen Tips
      • Personal Stories
      • Real Food Preparedness
      • Sample Menus
    • Save Time
      • Freezer Cooking
      • Organization
      • Planning Makes Perfect
      • Quick Hacks
    • Save Money
      • “How-to” Do it Yourself
      • Eat Well Spend Less
      • Food Preservation
      • Gardening
    • Save the Earth
      • A Safer World
      • Natural Cleaning
      • Natural Personal Products
      • Reducing Waste
    • Little Foodies (Kids and Babies)
      • Kids in the Kitchen
      • Natural Babies
      • Natural Pregnancy
      • Notes from School
    • Real Food Geeks
      • Understanding Disease
      • Understanding Your Body
      • Understanding Your Food
      • Understanding Your World
      • Deep Thoughts
    • Faith Nuggets
  • The Reviews
    • Top Natural Sunscreen out of over 120
    • Comprehensive Cloth Diaper Reviews
    • Bento Boxes for Lunch
    • Best Reusable Bags
    • Blendtec
    • Nutrimilll
    • Excalibur Dehydrator
    • All (old) KS Reviews
    • Recent Reviews
  • What to Buy
    • KS Recommends
    • Kids Cook Real Food eCourse
    • Kids’ Cooking Resources
    • Kitchen Gadget Wishlist
    • Grand Rapids Local Resources

Feeling Stressed?

Reclaim Your Brain at our FREE Event Feb. 2-4

Sign Up Now
Mastering Your Stress for Busy Moms

FREE Event

Reclaim Your Brain Stress Mastery Feb. 2-4

Learn More

Feeling Stressed?

Reclaim Your Brain at our FREE Event Feb. 2-4

Sign Up Now
Mastering Your Stress for Busy Moms

FREE Event

Reclaim Your Brain Stress Mastery Feb. 2-4

Learn More

The Best Fresh Ground Whole Grain Einkorn Pizza Dough Recipe

May 11, 2018 (UPDATED: May 6, 2020) by Katie Kimball @ Kitchen Stewardship® Leave a Comment

This post may contain affiliate links which won’t change your price but will share some commission.

Plate of pepperoni pizza on a crispy crusted einkorn pizza crust. Homemade pizza is a favorite for kids and adults alike – well, ANY pizza will fit the bill for many, but if you value real food, homemade pizza is truly the best “healthy junk food” ever! At least two of my children would eat pizza every day and never bat an eye. 😉 They all loved when we tested different flours in homemade pizza all weekend!

We have a tradition of having pizza (almost) every Sunday, which was also my own family’s tradition when I was a kid. My mom tended to make homemade pizza in the winter and we grabbed takeout in the summer so we could do yard work and garden all day long, my dad’s only day off from work.

I hated picking up sticks on the lawn, and my mother could probably tell some belly laughable stories about my dramatics and downright naughty moments when it came to chores, but the pizza at the end of the day (along with some America’s Funniest Home Videos on Sunday night) alllllmost made it worth it.

At least, in retrospect. As a kid, I was just grumpy with no foresight and lots of pouting and worse.

Don’t worry, mom, karma is getting me back. I have four kids. 😉 None of them were born with an inherent love of chores!

Does Einkorn Flour Make a Good Pizza Crust?

But who doesn’t have an inherent love of pizza? (Ok, don’t actually answer that – I know there are people out there for whom pizza is “not their favorite,” but you gotta admit that it is an ultimate fav of many!)

In fact, pizza is the most often lamented food item when people have to give up gluten, grains, or dairy, don’t you think?

For those who are gluten sensitive (not Celiac), einkorn often proves to a be a very nice option (although a great gluten-free pizza crust is possible, as is a grain-free crust – this one uses chickpea flour!).

Remembers that einkorn, an ancient wheat, has a different gluten structure and chromosomes than modern wheat, so it treats people’s guts differently most of the time. Einkorn has a lovely depth of flavor, a bit nutty, and with oregano-rich tomato sauce and gooey cheese, it’s perfect. Here’s where to get U.S.-grown einkorn for your mill.

This crust is not 100% whole grain einkorn, but it IS 100% whole grain pizza crust, made with mostly freshly milled einkorn flour. Confused yet? I can’t wait to show you what I came up with!

Many thanks to Nom Eat Nom for the recipe inspiration, although I edited it a LOT. Winking smilePepperoni pizza on a crispy crusted einkorn pizza crust in a cast iron skillet and on a plate.

For example, as you can read in more detail in the pizza testing post, the original recipe called for 1 1/3 cup whole grain einkorn flour and 1/3 cup oat bran.

I chose to use buckwheat because it strikes me as rather dense and chewy, and millet because I had just learned that it has a bit of a yeasty, beer-y flavor, and that sounded perfect for pizza dough.

Yep. Master baker at work. #guessing

I also didn’t knead it for 5 minutes because experts in einkorn baking say not to knead nearly that much. The family didn’t like it as much as the crispy gluten-free crust, but it’s up there in “yummy” factor for sure.

The method I used to bake it the pizza is pretty unique, and I have to thank my cousin for teaching it to me (with plain white flour pizza crusts). the bottom gets so crispy and the cast iron just makes it quite amazing (although you can use a baking stone or pizza pan/cookie sheet if you have to).

Mockmill has a great offer for Kitchen Stewardship® readers!

  • Free US shipping
  • Full 6-year warranty
  • Info about freshly milling grain and recipes

Katie Kimball from Kitchen Stewardship opening her Mockmill grain mill.

Click over to Mockmill, and use the code kitchenstewardship2019 at checkout for the free gifts.

YES! Tell me more about the Mockmill!

 

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

The Best Fresh Ground Whole Grain Einkorn Pizza Dough Recipe

  • Author: Katie Kimball
  • Yield: 2
  • Category: Bread
  • Cuisine: Pizza
Print
Pin

Ingredients

  • 3/4 c. water (100-110F)
  • 1 1/2 tsp. active dry yeast (I like SAF brand)
  • 1 tsp. maple syrup
  • 1 3/4 c. (155g) whole grain einkorn flour, freshly milled if possible! (I am using the Mockmill for this recipe)
  • 1/3 c. (40g) freshly milled buckwheatflour (it truly isn’t the same if you buy flour at the store)
  • 1/3 c. (30g) freshly milled millet flour
  • 1/2 tsp. Real Salt
  • 1–2 Tbs. extra virgin olive oil

Instructions

  1. Heat the water (or use warm tap water). You know it’s about 100F if it feels warmer than your body temp, but not at all painful to leave your finger in for more than 5-10 seconds.
  2. In a large bowl, whisk the water, yeast, and maple syrup until combined. Set aside for at least 5 minutes to “proof” the yeast. (That means you should see bubbles.)
  3. Meanwhile, grind the flours into a separate bowl (if you want, or at least weigh them to get ready for milling).
  4. Add about half the flours to the water mixture and whisk for about 30 seconds.
  5. Add almost all the remaining flour and stir until uniform. The “dough” will still be pretty sticky, but not quite runny like batter. Just annoying. 😉
  6. Open your bottle of olive oil to have at the ready.
  7. Lightly knead in the last 1/3 cup of flour mixture or so, just until it’s all incorporated. Pour a dollop of olive oil on top and flip the dough around to coat it as best you can.
  8. Let the dough rest for 5 minutes (cover with a plate to keep the moisture in).
  9. Wet your fingers, then fold the dough from one side to the other about 6 times.
  10. Cover with a plate and allow to rest for 5 more minutes.
  11. Fold 6 times again with wet fingers (it’s still pretty sticky, don’t let that worry you).
  12. Cover with a plate again and allow to rest/rise for 1 hour. It will nearly double in size this time. 10 minutes before the hour is up, preheat the oven to 450F. (maybe 500F? I should re-test but might not have time)
  13. When ready to bake the pizza, put 2 10-inch cast iron skillets or one large 2-burner cast iron griddle fat like refined coconut oil to the pan and push it around to cover the whole surface. Place the dough in the pan, and with wet fingers, quickly press the dough out to the edges of the pan, pushing a bit up at the edge to form a crust. It gets a little hot, so move fast! Not a job suited for children or wimps!
  14. Set a timer for 2 minutes for the dough to sit over medium heat on the stovetop.
  15. Choose:
  16. Quickly put the sauce and topping on the pizza while it’s on the stovetop, then bake for 7-10 minutes, watching for the cheese to brown. If you can’t get the toppings on before the 2-minute timer, turn the burner off while you finish.
  17. Pre-bake the crust without toppings (after the 2 minutes on the stovetop) for 5-10 minutes, watching the top closely. When it begins to brown, pull the crusts out of the oven. (If you can’t fit the pans side-by-side on the middle rack, put one on top and one on bottom and switch after 3 minutes, then 3 minutes again, to make sure the crust doesn’t over-brown on the bottom.) Turn the oven off and set it to broil on high. Add sauce and toppings to the pre-baked crust, then broil for 1-3 minutes, just to brown the cheese to your liking.

Did you make this recipe?

Tag @kidscookrealfood on Instagram

Need a little help getting healthy food on the table every day? Real Plans takes the stress out of meal planning and puts the nourishing food BACK on your table. There’s a plan for every diet type, including GAPS, Paleo, AIP, Whole30, vegetarian and more! You remain totally in control: use your own recipes, accept theirs, and teach the system what your family likes…Check out how powerful it is here!

Whole grain einkorn pizza dough in a cast iron skillet. Spreading with tomato sauce and topping with cheese. If you don’t have cast iron…that’s so sad! You should get some. But in the meantime, this recipe isn’t dead to you. Winking smile Just use a pre-heated baking stone and spread carefully with wet fingers OR put on parchment paper on a baking sheet (but you may have to increase the bake time).

Showing the crispy crust of the whole grain einkorn pizza dough.What do you think? Did I choose the right flour blend to replace the oat bran? I could taste the buckwheat a bit, even with such a small amount involved, so if you want to swap one out, leave the millet and maybe try quinoa or teff instead of buckwheat. It was delish though!

The other 100% whole grain einkorn crust that want to try someday is from my friends at Einkorn.com.

Got any food traditions like “pizza night?”
Mockmill and whole grains to grind

The Grinding Challenge Series is getting me to use my Mockmill grain mill! Here’s what we’re covering:

  • Intro to the challenge and a video of setting up the Mockmill for the first time
  • How to Translate Whole Wheat Recipe to Einkorn (and an interview with an einkorn farmer)
  • Bio-Individuality – why it’s both the new face of health and the genesis of this whole project
  • How to Translate Baking Recipes to Weights
  • Why Baking with Weights is the Best for Kids
  • Testing Pizza Dough with Freshly Milled Grain: Whole Wheat, Einkorn, Gluten-free (whole grain and not-whole-grain)
  • Interview with a Master Gluten-free Baker
  • Testing Tortillas with Freshly Milled Grain: Whole Wheat, Einkorn, Gluten-free
  • Why Mill Your Own Gluten-free Grains?
  • How to Make a Gluten-free Sourdough Starter
  • Whole Grain, Gum-Free Gluten-free Flour Blend (& a bit on whether xanthan gum is bad for you)
  • Interview with a Grain Milling Expert
  • The Official Kitchen Stewardship® Mockmill Review

Plus where to find einkorn and unlock your special offer on the Mockmill HERE and use the discount code kitchenstewardship2019.

Recipes We’ve Worked on in the Series:

  • Spelt Banana Muffins
  • Einkorn Applesauce Muffins (with peanut butter variation)
  • 100% Whole Grain Gluten-free Tortillas
  • Whole Wheat Pizza
  • Crispy Crust Gluten-Free Pizza (amazing!)
  • Einkorn Pizza Dough
  • 100% Whole Grain Gluten-Free Pizza Crusts (no gum!)
  • How to Make a Gluten-Free Sourdough Starter

Don’t worry, if you don’t have a grain mill or couldn’t imagine yourself grinding grain yourself, I’ll be sure to address when any of these CAN’T be done with commercial flour. Usually recipes are very compatible! 

  • Facebook
  • Twitter
  • Pinterest
  • shares
You've probably seen 1000s of products recommended by bloggers you follow...but what would you ACTUALLY use?

Filed Under: Real Food Recipes Tagged With: bread, eating clean recipes, einkorn, grinding grains, grinding grains challenge, main course, pizza, Real Food Recipes, whole grain, whole grains

« Previous Post Will We All Live to Be 100? How Well… {VIDEO Interview}
Next Post » Katie’s Official Mockmill Review

About Katie Kimball @ Kitchen Stewardship®

Katie Kimball, CSME is a trusted educator and author of 8 real food cookbooks. She is passionate about researching natural remedies and making healthy cooking easier for busy families. She’s been featured on media outlets like ABC, NBC and First for Women magazine as well as contributing regularly on the FOX Network.

See more of Katie Kimball, CSME in the Media.

Over the last 10 years, Katie has spoken prolifically at conferences, online summits and podcasts and become a trusted authority and advocate for children’s health.

Busy moms look to this certified educator for honest, in-depth natural product reviews and thorough research. She often partners with health experts and medical practitioners to deliver the most current information to the Kitchen Stewardship® community.

In 2016 she created the #1 bestselling online kids cooking course, Kids Cook Real Food, helping thousands of families around the world learn to cook.

Certified Stress Mastery Educator BadgeA mom of 4 kids from Michigan, she is a Certified Stress Mastery Educator and member of the American Institute of Stress.

See all blog posts by Katie Kimball.

Take a Bite (of conversation) Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Looking for something?

Hi there!

I’m Katie, the voice of healthy kids cooking, and I’m on a mission to connect families around healthy food.

You’ll find recipes, research, reviews and remedies here to help you figure out how to stay healthy without going crazy!

Read More

Rookies Start Here
Free Email Course

 

Katie’s Cooking Class

We teach kids how to cook with online video lessons!
Better Than A Box eBook

Katie Kimball, CSME

Making real food and natural living possible for busy families!

Katie Kimball, CSME

Certified Stress Mastery Educator Badge

Stay Connected!

Kitchen Stewardship® Books on Amazon

Subscribe By Email

Subscribe

Readers’ Favorite Posts

  • Best Natural Hand Sanitizers
  • Recipes for Side Pork [Bacon Included]
  • How to Cook Frozen Ground Beef in the Instant Pot
  • Foods For Gut Healing
  • Everyone has Parasites - Get Rid of Them Naturally!
  • How to Freeze Avocado and Guacamole
  • Healthy Homemade Sweetened Condensed Milk Substitute
  • Why is Sugar Bad for You?

Some Articles Medically Reviewed By

  • Scott Soerries, M.D.
  • Sheila Kilbane, M.D.
  • Jess Sherman, RHN
  • Madiha Saeed, M.D.

Katie Kimball Has Been Featured On:

Featured on Wellness Mama Featured on Rodale Wellness Featured on Popsugar Featured on Money Saving Mom Featured on Huffington Post Featured on Fox News Featured on BuzzFeed Featured on Amazon Kindle Top 100 List

Please remember that I’m just a gal who reads a lot and spends way too much time in her kitchen. We at Kitchen Stewardship® are not doctors, nurses, scientists, or even real chefs, and certainly the FDA hasn't evaluated anything on this blog. Any products mentioned are not intended to diagnose, treat, cure, or prevent any disease. Please talk to your health professional (or at least your spouse) before doing anything you might think is questionable. Trust your own judgment…We can’t be liable for problems that occur from bad decisions you make based on content found here. Here's the full legal disclaimer.

Some posts on this blog contain affiliate links which generate commission if you purchase anything starting with those links. KS also accepts private sponsorships and we are a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases. More info here.

Contact · affiliates · ad disclosure · privacy policy · ebooks
Copyright © 2021 Kitchen Stewardship®