Crisp on the outside, chewy on the inside, and loaded with flavorful toppings, this ancient grains pizza is flavorful with a wonderful texture. Another wonderful whole grain recipe you can make with healthy ancient grains.
If you’re looking for an easy whole-wheat pizza with exceptional flavor, this is it. You can either make the dough and cook it right away, or you can mix it up and store it in the refrigerator for up to 24 hours.
For this ancient grains pizza, we used einkorn flour, but you can use other ancient grains if you want to find one that is gluten-free. We love the texture of einkorn flour, it tastes and feels just like the flour we are used to tasting. It also is available in white flour or whole wheat, so you can choose which you would prefer.
Some of the other ancient grains can be a little gritty or grainy. So it’s up to you what is important in choosing your grain.
Once you get your pizza crust made, you can top it with just about anything. My favorite is melted butter with a clove of crushed garlic and 1/4 tsp of Italian seasoning mixed together and brushed on the dough. Then top it with fresh mozzarella, crispy bacon pieces, raw mushroom and onion slices, and some bite-sized pieces of broccoli.
And PLEASE do not forget some shavings of fresh parmesan cheese. Mmmmm. I’m not big on Italian meats, but if you are, go ahead and make your dream pizza.
If you want to make tomato-based pizza sauce, the world’s best recipe is here from fresh tomatoes. Roast this sauce up and add a clove of crushed garlic and 1/4 tsp of the Italian seasoning mix in 1/2 cup of this tomato sauce and you will have the best pizza sauce you ever tasted.
When you think of Italian cuisine, maybe ancient grains aren’t the first thing on your mind. But ancient grains can be a very healthy part of your diet. Whole grains have many health benefits for your body. They are definitely worth looking into.
White flour like we are used to using today is fairly new to the food scene. It has been bleached and processed so much that most of the nutrients are completely gone.
But even whole grains that we see mostly today have been modified and hybridized so much that they have unhealthy levels of gluten as well as high contamination of glyphosates. These things can cause disease and illness such as celiac. So it’s best to avoid them if possible. Ancient grains are a great way to cut down on those unhealthy substances.
Ancient grains are amazing and here’s why: heritage farming increases biodiversity. These grains are higher in nutrients, not buying commercial white flour helps us decrease poverty and build communities.
Pizza restaurants have ovens that go up to 800 degrees and higher. My home oven will only do 500, but the hotter you can cook pizza, the better it tastes. You get that crunchy char on the outside with a soft chewy inside and that’s what makes great pizza. So use 450 or 500 degrees for best results.
One more key to a really lovely pizza dough is good quality olive oil. Make sure you buy extra virgin oil for this. The flavor of the crust is in the oil, so you need that wonderful fruity aroma and flavor for your dough.
Ancient Grains Pizza Crust
Ancient Grains Pizza
- 1 package active dry yeast
- 1 c. warm water
- 3 1/2 c. einkorn flour
- 1/4 c. extra-virgin olive oil
- 2 tsp. sea salt
- In the bowl of your stand mixer, mix flour and salt together.
- In a separate bowl, mix warm water with yeast.
- Stir to combine and let sit 5 minutes.
- With the mixer running, drizzle olive oil into flour mixture.
- Add the yeast water all at once and knead until well combined.
- Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball.
- Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. If you want to use it right away, let it sit about 20 minutes and then proceed to making pizza.
- Preheat oven to 500 degrees.
- Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly.
- Remove HALF the pizza dough from the bowl.
- Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin.
- Top as desired.
- Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly. Remove from pan and slice with a pizza cutter. Serve immediately!
Ancient Grains Recipes
Check out lots more ancient grains recipes on the blog here.
- Ancient grains salads
- Ancient grains granola
- Ancient grains bread
- Sundried tomato pesto farro salad
- How to Make your Own Flour