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Sprouted Wheat Pizza Crust

Fluffy, flavourful crust with 100% sprouted wheat flour.

With this simple and tasty Sprouted Wheat Pizza Crust recipe, you’ll want to make pizza every night! Crisp on the bottom and chewy in the middle, or stretch thinner for a wonderfully crisp thin crust. Sprouted wheat flour has a rich and subtly sweet flavour, complimenting any of your favourite toppings. In the pizza pictured, we opted for something a little different as a base – homemade butter chicken sauce. We complimented it with sauteed onions, red peppers and lots of cheese. 

Sprouting wheat enhances taste, texture and digestibility. It also reduces bitterness (saponin) and converts complex carbs into simpler sugars. This results in a lighter, sweeter taste with a low glycemic index. Our sprouted wheat flour is freshly sprouted and finely stone ground from organic Canadian wheat. 

Can this recipe be made vegan?

Absolutely! Just swap out the honey for maple syrup or another sugar of choice. Don’t omit the sugar as it helps activate the yeast.

recipe notes

  • The dough can be made a day ahead and stored in the fridge after rising. It will develop a deeper yeast flavour and smell. Bring the dough back to room temperature before baking
  • Why pre-bake the dough? It makes sure that both your dough and your toppings are cooked to perfection. You don’t want a gummy dough or burnt toppings!
  • Don’t have a pizza pan? Use any baking sheet! No need to oil or flour the pan. If you’re using a pizza stone, dust lightly with cornmeal or flour. 

Sprouted Wheat Pizza Dough

Fluffy, flavourful crust with 100% sprouted wheat flour.
Prep Time: 10 minutes
Cook Time: 15 minutes
Rising time: 1 hour
Servings: 2 medium pizzas

What You'll Need:

  • 3 cups Second Spring Sprouted Wheat Flour
  • 1 cup warm water
  • 1 tbsp honey (or maple syrup)
  • 2 tbsp olive oil
  • tsp instant yeast (one packet)
  • 1 tsp salt
  • 1 tsp each of garlic powder and italian spices (optional)

How To Make It:

  • In a large bowl or stand mixer, combine water and honey. Stir until honey dissolves. Add olive oil, then flour, salt, yeast and spices (if using). Mix until fully combined.
  • Knead dough on a lightly floured surface or by mixer with dough hook attachment for several minutes, until smooth.
  • Divide the dough as needed. This recipe will make 2 medium regular crust, 2 large thin crust or several smaller pizzas. Place dough balls in a lightly oiled bowl, cover with a clean tea towel and allow it to rise in a warm area for 1 hour (a cold oven with just the light on works well). After rising, dough should be visibly puffy.
  • If you're not ready to make your pizza yet, cover the dough with plastic wrap and put it in the fridge. You can also make your dough the day before and allow it to rest in the fridge overnight (it will develop a stronger yeast flavour). If using the fridge, allow the dough to come to room temperature before baking.
  • Preheat oven to 400°F. Roll or stretch out dough to the desired size. If your pizza shrinks, allow it to rest a few minutes before stretching it out again. With your fingertips, make indents around the border to form the crust. Prick the dough several times with a fork to avoid large air bubbles.
  • Bake the dough for 5 minutes. Remove from the oven, top with your favourite toppings, and bake for another 10-15 minutes or until golden brown.
Have you made this recipe? Tag @secondspringfoods on Instagram!

4 thoughts on “Sprouted Wheat Pizza Crust

  1. Can the dough be frozen?

    1. Yes the dough can be frozen after it has risen and is ready to use. Freeze in an airtight bag and thaw overnight before making the pizza.

  2. Is it best to cook this pizza on a stone or backing sheet/oven rack?

    1. Hi Jon,
      I’ve tried both a stone and regular baking pan and they both work well, so it’s really up to personal preference.

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