Whole Grain Kamut, Sourdough Pizza Crust

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  • Serves: 4
  • Complexity: Easy
Whole Grain Kamut, Sourdough Pizza Crust


  • 1 ½ cups water
  • handful of sourdough starter
  • 3 cups whole grain kamut flour (and a bit extra for kneading in step 2)
  • splash of olive oil
  • 1 tsp unrefined sea salt (or to taste)


  1. In a non metal mixing bowl, mix water and sourdough starter until mostly dissolved. Add flour and stir with a wooden spoon. Remove a handful of dough mixture and put it into your sourdough crock, (this will be your starter the next time you bake). Add salt to dough in mixing bowl. Kneed the dough with your hands until it feels more firm than when you started. Take dough out of bowl and place on plate or clean countertop. Wash out bowl with hot water. Dry and add a splash of olive oil to the bottom of the bowl. Put dough back into the warm bowl and knead a few times so that the underside gets completely covered in olive oil. Turn dough over so that the oiled, round side is on the top. Cover mixing bowl with a tea towel and set aside for 8 – 12 hours (or more if need be, the longer you leave it, the more sour it will taste). Also leave sourdough starter out at room temperature, covered, in your sourdough crock.

  2. Put sourdough starter crock into fridge. Preheat oven to 475 degrees F.  If you are using a pizza stone, heat it up while you are rolling out your dough. Place dough onto floured countertop, or pizza “peel”. Roll it out with a rolling pin or flatten it with your hands into the desired shape of your pizza. Allow dough to rise for about 10 minutes. Place dough onto floured baking sheet or pizza stone.  Add your choice of sauce and toppings. Place pizza in the oven and bake until toppings look ready; cheese melted and beginning to brown, veggies look cooked but not burnt. ENJOY!!