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Emmer Wheat Pizza Base

Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins

A healthier alternative to homemade pizza base. Light and crispy with a slightly nutty flavour. Great with any of your favourite pizza toppings.

 600 g Changing Habits Emmer Wheat Flour plus extra for dusting
 2 tsp Dried Yeast
 1 tsp Changing Habits Seaweed Salt
 300 ml warm water
 1 tbsp Olive oil plus extra for oiling bowl

Preheat oven to 180c or 160c fan forced.


In a bowl stir the yeast and warm water until dissolved and let sit for a few minutes.


Mix salt and flour and add wet yeast mixture and add olive oil.


Knead until dough ball forms. Add extra flour if dough is still sticky.


Shape the dough into a ball and place in a lightly oiled bowl.


Cover with plastic wrap and let rise in a warm draft free space for 2 hours or until the dough doubles in size.


Punch the air out of the dough and divide into 2 balls. Freeze one ball if both not required.


Place the ball/s on a lightly floured surface, roll out with a rolling pin until you reach your desired size. If you find your dough sticking to your board or rolling pin just add a bit more flour.


Dust baking tray with a bit of flour. Gently place dough onto baking tray and assemble your pizza beginning with the sauce. Use a spoon to spread sauce, add cheese and other desired toppings. Bake for 15 Minutes to 20 Minutes or until the toppings are cooked to your liking.

Nutrition Facts

Serving Size makes 2 pizza bases