As I mentioned on the Instagram, last week turned out to be an accidental pizza week around these parts. And that was A-OK with me.
On Tuesday, we had some friends over for dinner and we made homemade pizza with my favorite no-knead crust. Then on Thursday, I made this pizza — this deliciously flaky, thin and crispy pizza crust made from einkorn flour (which I will explain more about in a sec, NOT TO WORRY) topped with roasted potatoes (that taste like potato chips on a pizza, major swoooooon), fresh mozzarella, red onion, roasted garlic and fresh rosemary. Then on Friday, I made a dessert pizza with a sugar cookie crust for a client.
You may say all that pizza-ing is just too much; I say it was glorious, and I hope to repeat it one day — nay, week — soon. Probably like next week.
Until then, memories of this pizza in particular will linger as it was my favorite of the whole week. I mean, potato chips on a pizza, guys. You just can’t go wrong with the carbs-on-carbs combo.
OK so about that einkorn business. I recently received a copy of Shanna and Tim Mallon’s cookbook, The Einkorn Cookbook, to review. Do you know Shanna and Tim, of Food Loves Writing? Not only do they create beautiful recipes on their site, but the writing is fantastic and poignant. I highly suggest you skedaddle over to their blog as soon as you’re done reading more about this amazing pizza crust that comes straight from their new book.
Before delving into this book, I’d never really heard of einkorn, much less baked or cooked with it. But it’s kind of awesome — not only is the ancient grain easier on the belly in terms of digestion (including those with gluten sensitivities), but you can enjoy it both in whole berry form or in flour form. The sweet flavor and silky texture of the einkorn lend themselves well to anything from vegetable quiche, kale salad, cinnamon buns, breads and cookies — all of which are recipes found in the cookbook, by the way. I might be drooling just thinking about them, I don’t know.
I decided to go with this recipe from their book for a thin and crispy pizza crust — it just sounded too darn good to pass up. After procuring some einkorn flour from the interwebs (though word on the street is it’s becoming easier and easier to find in local coops and grocery stores), I got to work on my pizza eating week I mean, pizza research week. Of course.
Here is what I love about this pizza crust: Um, it’s EASY. Like, you mix some stuff in a bowl, cover it with a towel or plastic wrap, and let it sit for about an hour. You’re not really waiting for it to double in size like with most pizza recipes, but just so it gets a little puffy. Then you press the dough super-duper-thin (about 1/4-inch thick I’d say, so way thinner than the photo below shows) onto a sheet of parchment paper, top it with all the toppings you could ever desire, and bake it for 12 to 15 minutes. That is all. And the result is a perfectly crumbly, flaky and ever-so-slightly chewy crust with a uniquely mild sweetness to it. It’s really the perfect texture and flavor for a pizza crust (most excellent call on that one, Tim and Shanna!). The edges get all golden brown and crackery, too, which I heart a million times over. And also ate a million times over.
Below are instructions for exactly how I did up my pizza: Instead of two smaller pizzas as indicated in the book, I just made one gigantor pizza. I topped it with a brushing of olive oil, roasted garlic, sliced red onions, fresh mozzarella, thin-sliced roasted red potatoes, fresh rosemary leaves and a sprinkling of Parmigiano Reggiano. But I can also see the flavor of this crust pairing deliciously with red sauce and pepperoni, or barbecue sauce and chicken, or strawberries and leeks with a balsamic drizzle (which is actually a suggestion/recipe in the book!). Anything goes, really. All you need to worry about is getting enough slices into your pie hole. Good thing the crust is uber simple to make, in case seconds are in order.
So when I say “Impromptu pizza party at my house!” you say “Be right over!” and we’ll all make einkorn pizza crust together, OK?
Also, homemade potato chips on pizza = I need to do this in my life forever and ever.
Einkorn Pizza Crust
Ingredients
For the pizza crust:
- 2 to 2 ½ cups all-purpose einkorn flour, 250 to 313 g plus more for sprinkling
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- 2 ¼ teaspoons active dry yeast, 1 packet
- ¼ cup plain kefir , or yogurt
- ¼ cup warm water, about 105 to 110 degrees F
For the toppings (optional):
Instructions
- In a large bowl, combine 2 cups (or 250 g) einkorn flour, olive oil, sea salt, yeast and kefir with a wooden spoon or dough whisk.
- Stir in warm water, then use dough whisk or your hands to knead dough together into a ball, adding more flour (up to 1/2 cup) or warm water (up to 1/4 cup) as needed.
- Drizzle oil in bowl, then place dough in bowl, turning once to coat. Cover bowl with plastic wrap and let rise in a warm place for 1 hour (dough will not double, but it will get slightly puffy).
- Meanwhile, heat oven to 400 degrees F. In a large bowl, toss sliced potatoes with olive oil, salt and pepper. Spread in a single layer on a baking sheet.
- Peel away as much of the outer skins from the garlic bulb as you can, keeping the bulb intact. Slice off the top 1/4-inch to expose the cloves. Place bulb on a small piece of foil; drizzle very lightly with olive oil and sprinkle with a pinch of salt and pepper. Cover completely with foil; place bulb, cut-side up, on baking sheet with potatoes.
- Cook potatoes and garlic 30 to 40 minutes until potatoes are just crisp and garlic is roasted.
- When dough is ready, heat oven to 475 degrees F. Line a baking sheet with parchment paper; lightly sprinkle with flour. Press and stretch dough on prepared baking sheet until really thin (you can divide the dough into 2 pizzas, too, if you want). Brush top of dough with olive oil, then top with roasted garlic, sliced mozzarella, roasted potatoes, sliced onion, fresh rosemary leaves and a generous sprinkling of Parmigiano Reggiano (or whatever toppings you desire).
- Bake pizzas 12 to 15 minutes until crust is golden brown on the edges and cheese is melted and bubbly. Cool 5 minutes before slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Disclosure: I received a copy of “The Einkorn Cookbook” for review purposes only. All opinions are my own. This post contains affiliate links.
Can I use this recipe when I mill my own einkorn?
Hi Robin, props to you! I don’t see why not!
Hey, Stephanie! 5 years later… I just came across this recipe while looking at variations on einkorn pizza crust recipes. Most are about the same, but yours included kefir which I’ll try next time to note the texture/taste difference. My question for you is — why do you need to bake the thinly sliced potatoes first, when the pizza will be baking at a super-high heat for nearly 15 minutes? If they’re thinly cut like the ones in your photos — don’t they turn out over=cooked, or very very crunchy?? Have you tried baking this with raw thin-sliced potatoes?? In my time in Italy, focaccia with potatoes and rosemary was one of my favorite street foods. But I’m certain they never pre-baked the potatoes! Curious….. 🙂
Trish, Great question! To be perfectly honest with you, I haven’t made this recipe in a long time but I do not recall the potatoes ever being too crunchy or overcooked. The recipe is from a cookbook and that was their suggestion — to precook the potatoes. My only concern with raw potatoes is that the moisture will make the crust soggy/moist before it has a chance to evaporate in the oven. That being said, it’s worth an experiment!
So glad I found your site. I love the einkorn flour and it’s qualities. Can you sub coconut yogurt in place of dairy based yogurt?
Barb, Yes, you can sub the yogurt!
Getting ready to make the pizza dough but am not clear as to whether the yeast is simply sprinkled over the flour or mixed with the water first. Could you clarify? Thanks – David
David, You can just stir the yeast into the dough in this recipe!
I made this pizza crust and topped it with traditional pizza toppings. We love it! I made it first as written but found it salty, but maybe the cheese and pepperoni I added just added too much salt too. So I made it again with 1/4 t salt and it was perfect. Thanks for posting this recipe, it is now my go to crust recipe!
This was my first time making the pizza crust, I was a little hesitant of using 2 tsp if salt but I did. I would try 1 tsp – 1 1/4 tsp the next time. Maybe use a little more water and handle it a little less. Dough was a little dense. But as far as a quick crust recipe, it was was good.
Carole, Thanks so much for your feedback!
My kids and husband loved this crust! We put sauce and cheese on it, so I baked the crust for a few min before adding toppings. I’ll prob make it a tiny bit thinner next time, but it really was perfect and made two good sized pizzas.
Lisa, I’m so glad you loved it!
Loved this. Very tasty and so simple even I didn’t mess it up!
I just made the dough, i added herbs n spices to the dough. Let it rest 35 minutes, then played with it a few minutes til smooth n silky, then let it rest again, (in warm place). It rose just enough, you know, the way thin pizza crust should. I played with it for bit more, rolled it out somewhat, rolled up the edge, (next time will put a bit of cheese in that roll) and put our toppings on it, homemade barbecue sauce, mushrooms, fresh spinach, baked spiced/herbed chicken, a few surprise jalapeño, and cotija, mozzarella and irish sharp cheddar ?. Just a wee bit of each one. This crust though! The rolled up edge was soft n chewy, and the thin bottom perfectly crusty! We will use this again! Thanks for posting! Ps…i do use einkorn always! I love it, the texture, the smell, the way it plays so nicely.