Thin n’ Crispy Pizza Crust Recipe (2024)

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5 from 1 vote

Thin And Crispy Pizza Crust Recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Calories 1696kcal

Author Heather Dessinger

Ingredients

3¼ cups sprouted einkorn flour (plus more for kneading)
1 cup warm water
2 tbsp raw honey
4½ tsp instant yeast (or activated yeast)
4 tsp yellow cornmeal

Instructions

In a medium bowl, stir yeast into warm water until dissolved. Let sit for 3-5 minutes while you measure out your other ingredients.
Add the flour, honey, and salt to the bowl and stir until combined.
Knead on a well-floured surface for 10 min, adding flour as needed to keep dough from sticking to hands. Lightly cover with oil and place in a warm area for 1 hr to rise (an oven heated to 150-170 and then turned off is perfect).
Once the dough has risen, remove from oven and preheat oven to 450° F.
Punch dough down; cover and let rest 5 minutes.
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Separate into two balls. Roll first ball of dough into a 14-inch circle on a lightly floured surface.
Place dough on a pizza stone or baking sheet sprinkled with cornmeal.
Repeat process with second half of dough.
Drizzle dough with a little olive oil and sprinkle with a pinch of salt.
Place pan on lowest oven rack; bake at 450 for 10 minutes or until golden brown. Remove from oven; top with desired toppings and bake an additional 10 minutes or until crust and cheese is lightly browned.

Nutrition

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About HEATHER

Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding Mommypotamus.com in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world.

17 thoughts on “Thin n’ Crispy Pizza Crust Recipe”

Ummm…yumm-o.
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You are awesome, Heather!!! Thank you, and I am glad you all like it so much. I can’t wait to try it out this week.
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Heather,
If I am going to freeze some of it, at what point do I stop and freeze? Before letting it rise or after?
Ash
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- Hey Ashley, do everything up to the final baking. That includes pre-baking for 10 minutes before you put it in the freezer.
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This looks lovely. I just want to check that the extra 1/2 to 1 cup of flour to dust the benchtops?
🙂
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- Is this crispy? I made einkorn (not sprouted) and it came out very bready like focaccia. I think it may have been my yeast any ideas? I have been looking for asprouted einkorn pizza dough recipe and don’t want to waste the ingredients as the are sooo expensive.
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Chelsea – I’m not quite sure what you mean. Please clarify.
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This is the best whole grain pizza crust recipe I’ve found. Thank you!
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- So glad you like it, Leslie!
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I know this is an old posting, but I’m wondering if i could use this crust dough to make the Chicken and Vegetable Turnover recipe – instead of the Einkorn Crust?…I’m a little bit overwhelmed by the sourdough einkorn crust recipe…:-)
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- So sorry, Tammy, I’m not familiar with the turnover recipe you’re thinking of!
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After reading warnings to stay away from some ingredients with the word “yeast” in them, that hide MSG, I’m a little confused about yeast as an ingredient. I want to make some breads that call for “an envelope of yeast,” and you mention instant or activated yeast here too. (I’m admittedly new to ever making my own breads before.)
I would appreciate any help sorting out what’s ok to use, and when yeast is a good thing and when it’s not. Or a simple direction to a safe bread yeast product to buy, if you don’t have the time to spell it all out for me otherwise. : )
Thank you much!
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- As I understand it, yeast extract and autolyzed yeast are the ingredients to avoid in processed food. Regular yeast for baking is not the same. In fact, regular yeast is naturally occurring in the air around you. That’s why you can squish some grapes and end up with alcohol a few days later.
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Thank you for this recipe! There are not many recipes online with sprouted einkorn flour, and some sites say it is finicky, so I am glad this worked out. It was a great crust, the kids and hubby loved it.
It turns out I didn’t need to cook the crust quite as long the first time, maybe because we are at ocean level, but besides that not too thick and held up well when holding. I have tried many crusts lately, from buckwheat to Teff, and this one is by far the favorite with the most similar flavor to normal wheat. Thanks again! 🙂
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I”m familiar with einkorn flour, and have bought and used it. But I a not familiar with sprouted einkorn flour, nor where to find it.
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how much salt? its not listed in the ingredients but is in the instructions
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- I’d like to make this but don’t have that kind of floor. Can I use all purpose flour?
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