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 lacks the gluten proteins that trigger symptoms of gluten sensitivity. It is higher in protein and lower in carbohydrates than modern wheat. It is richer in carotenoids, B vitamins, and essential and trace minerals than modern wheat. It tastes great with a nutty flavor, silky texture, and a buttery yellow color.