These little pizzas are crispy, chewy and easy to whip up for a weekend lunch. The whole grain spelt flour makes them a bit healthier, and they can be made on any cookie sheet (or pizza stone, if you have one). I used my own tomato sauce recipe on the crust, and simple sliced tomatoes, mushrooms and some fresh arugula, along with a bit of mozzarella and parmesan grated on top.

Makes two servings (two individual pizzas)

Ingredients:
1 1/2 cups spelt flour
1 teaspoon yeast
1/2 teaspoon salt
1/2 to 3/4 cup warm water (about 100°F – 110°F)
mozzarella and parmesan, or whatever cheese you like
3/4 cup tomato sauce
whatever toppings you like, I used one small thinly sliced tomato, a couple of mushrooms, and a few arugula leaves sprinkled on top right after removing pizzas from oven
olive oil for bowl (approximately 1 tablespoon)

Instructions:
Measure flour into large bowl, along with yeast and salt, stir to combine. Blend in warm water gradually with a wooden spoon until dough comes together in a ball, and doesn’t stick to the sides anymore. Knead a few times with your hands in the bowl, then pour olive oil over dough and turn the ball over so the oil covers all of the dough. Cover with a damp dish towel and set in a warm place to rise.
Preheat oven to 500°F.
After 15-20 minutes, remove dough from bowl and divide into two equal sized balls. Place on cookie sheet and spread out to desired size/thinness.
Let the dough rest while you prepare your toppings, then arrange toppings on pizzas and bake on lowest rack for 10 minutes. When the pizzas are baked, I like to transfer them to the top rack and broil for a minute or two to brown the top a bit more.

Printable Version:

Individual Mini Spelt Pizzas

Print Recipe

Author Samantha

Ingredients

• 1 ½ cups spelt flour
• 1 teaspoon yeast
• ½ teaspoon salt
• ½ to ¾ cup warm water about 100°F – 110°F
• mozzarella and parmesan or whatever cheese you like
• ¾ cup tomato sauce
• whatever toppings you like I used one small thinly sliced tomato, a couple of mushrooms, and a few arugula leaves sprinkled on top right after removing pizzas from oven
• olive oil for bowl approximately one tablespoon

Instructions

• Measure flour into large bowl, along with yeast and salt, stir to combine. Blend in warm water gradually with a wooden spoon until dough comes together in a ball, and doesn’t stick to the sides anymore. Knead a few times with your hands in the bowl, then pour olive oil over dough and turn the ball over so the oil covers all of the dough. Cover with a damp dish towel and set in a warm place to rise.
• Preheat oven to 500°F.
• After 15-20 minutes, remove dough from bowl and divide into two equal sized balls. Place on cookie sheet and spread out to desired size/thinness.
• Let the dough rest while you prepare your toppings, then arrange toppings on pizzas and bake on lowest rack for 10 minutes. When the pizzas are baked, I like to transfer them to the top rack and broil for a few minutes to brown the top a bit more.