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  • Writer's pictureSujata Kale-Banerjea

Spelt Pizza

Pizza is my guilty pleasure – everyone in my family loves pizza, myself included! I love this spelt pizza because the crust comes out deliciously and is still so healthy. It is a great way to indulge without feeling guilty. Below is one of my favourite recipes that incorporates a ton of veggies. My daughters’ favourite is having pepperoni, basil, and mozzarella. My favourite is a simple margherita. And my husband’s favourite is shrimp pizza!

Spelt crust pizza on the BBQ


For the Crust:

  • 2 tsp coconut sugar

  • 2 tsp active dry yeast (make sure its not dead as it will not bubble)

  • 1 cup or as needed warm water (not hot*)

  • 2 cups spelt flour

  • 2 tbsp brown rice flour

  • 1 tbsp extra-virgin olive oil

  • Salt to taste

For the Sauce:

  • 2 plum tomatoes

  • 4 cloves of garlic

  • 1 shallot

  • Drizzle of olive or avocado oil

  • Freshly chopped basil and oregano

Toppings (vegetables sliced thin for grilling):

  • Zucchini

  • Eggplant

  • Bell peppers

  • Drizzle of olive or avocado oil

  • Dried oregano

  • Dried parsley

  • Feta cheese (Sheep), or your choice of cheeses


  • Greens of your choice. (on my pizza was microgreens)

  • Aleppo peppers crushed or red crushed peppers

  • Drizzle of EVO


  • In a bowl of the spelt flour and brown rice flour, make a well

  • In that well, add the warm water and then sprinkle the yeast and coconut sugar on top Let it sit for 5-10 minutes, until yeast begins to bubble and foam to the surface

  • Using your fingers mix the flour and the yeast mixture and form a dough

  • The dough should be smooth but not sticky – use oil on your hands to form a ball and place it in a bowl and cover with a towel

  • Allow it to rise for couple hours

  • Toss the vegetables in the oil and herbs

  • Grill the vegetables, keep it aside

  • Using a BBQ Sheet, roast the tomatoes, shallots and garlic

  • Blend into a sauce

  • Add chopped fresh basil, oregano and keep it aside

  • Transfer the dough on floured surface, roll it to a desired shape

  • Transfer it to a pizza pan (if using oven) greased with oil and sprinkled with spelt flour or cornmeal and slide it directly on a well oiled grill rack or BBQ sheet – If in the grill check in for 2/3 mins or preheated oven for 5 minutes

  • Turn the pizza on the other side and brush it with olive oil

  • Spread the sauce, arrange the grilled vegetables, cheese, put it back in the grill (3-5 minutes) or oven until the pizza is ready (15-20 minutes)

  • Cool for 5 minutes, slice and garnish with greens, crushed red peppers, drizzle of EVO, parmesan cheese and enjoy

Tips for pizza on the grill:

  • To Check: look for pockets of air bubbles

  • After 2 minutes, open the grill and check underneath the dough to see if it is getting browned.

  • Rotate the pizza if it is brown only on one side.

  • When you see brown spots, Remove and turn on the other side for toppings.

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