Homemade Pizza Crusts (4 Types!)

We all love pizza, but food allergies and dietary restrictions can make it challenging for some. To help, the recipe team at Otamot put together four types of homemade pizza dough recipes that are sure to be crowd pleasers!

THE STANDARD (PIZZA DOUGH)

This version is your typical flour, yeast, water, and salt. You have the option to add honey or sugar to help activate the dough, and you have the option to add olive oil to help make your dough more crispy. 

Ingredients

1 cup lukewarm water

1 packet active dry yeast

1 teaspoon white sugar or honey (optional)

2 - 2.5 cups flour (we prefer King Arthur Bread Flour, but any will do)

1 tablespoon salt

1 tablespoon olive oil (optional)

 

Preparation:

  1. Preheat the oven to 450 degrees Fahrenheit (if using the dough right away).
  2. In a medium bowl, add the lukewarm water, packet of yeast and sugar or honey (these are optional, but help activate the yeast faster). Stir and wait 10-minutes until it starts to foam (that means the yeast is active).
  3. Mix in the flour, salt, and olive oil (the olive oil is optional) either in a mixer with a dough hook, or by hand, for about 5-10 minutes, until the dough takes the shape of a ball (add more flour if needed, or more water if it's too dry).
  4. Transfer the dough ball into a glass bowl, cover in saran wrap, and place in a warm area to rise. You can let it rest for 15-minutes, or 2-hours. If you have more time or are making in advance, put it in the fridge for 1-2 nights, and pull it out 15-minutes before you want to use it.
  5. Once ready, flour your surface and stretch the dough onto a lightly greased sheet or pizza pan. Add Otamot, your favorite toppings, and bake in the over for 10-15 minutes (check for doneness).

 

THE ENHANCED (PIZZA DOUGH)

This version is very similar to your standard pizza dough - but substitutes einkorn flour which is known for being lower in gluten and greater nutrient density than typical flour, both of which we love. The recipe below is just the same as the above, just with the flour swap. 

Ingredients

1 cup lukewarm water

1 packet active dry yeast

1 teaspoon white sugar or honey (optional)

2 - 2.5 cups einkorn flour (we prefer Jovial)

1 tablespoon salt

1 tablespoon olive oil (optional)

 

Preparation:

  1. Preheat the oven to 450 degrees Fahrenheit (if using the dough right away).
  2. In a medium bowl, add the lukewarm water, packet of yeast and sugar or honey (these are optional, but help activate the yeast faster). Stir and wait 10-minutes until it starts to foam (that means the yeast is active).
  3. Mix in the einkorn flour, salt, and olive oil (the olive oil is optional) either in a mixer with a dough hook, or by hand, for about 5-10 minutes, until the dough takes the shape of a ball (add more einkorn flour if needed, or more water if it's too dry).
  4. Transfer the dough ball into a glass bowl, cover in saran wrap, and place in a warm area to rise. You can let it rest for 15-minutes, or 2-hours. If you have more time or are making in advance, put it in the fridge for 1-2 nights, and pull it out 15-minutes before you want to use it.
  5. Once ready, flour your surface and stretch the dough onto a lightly greased sheet or pizza pan. Add Otamot, your favorite toppings, and bake in the over for 10-15 minutes (check for doneness).

 

GLUTEN-FREE ALMOND FLOUR PIZZA DOUGH

While we love Simple Mills Almond Flour Pizza Crust, if you prefer to make a version of almond crust pizza dough at home - we have you covered! Note there is no yeast included here, meaning there is no waiting for this dough to rise. It's nutritious and delicious, just like Otamot :).

Ingredients

2 cups of almond flour (we prefer Bob's Red Mill Super Fine version)

2 tablespoon of apple cider vinegar (white vinegar works too)

2 tablespoons of olive oil

2 eggs

1 teaspoon salt

 

Preparation:

  1. Preheat the oven to 350 degrees Fahrenheit (if using the dough right away).
  2. In a medium bowl, mix all the ingredients together and form 1-2 balls of dough (depending on how big you want your pizza). If the dough is too sticky, add more almond flour. If the dough it too dry, add a little bit of water.
  3. Roll your dough our on a greased sheet or pizza pan. This is usually easier using parchment paper so it does not stick to your hands or the rolling pin, but you can use your hands too (tip: keep a little olive oil nearby to keep it from sticking to your fingers).
  4. Bake the dough without any toppings for about 15-minutes. Remove, add your Otamot and toppings, then bake for another 15-minutes (check for doneness).

 

CAULIFLOWER PIZZA DOUGH

When your local supermarket is sold-out of Cauilpower's Pizza Crusts, step up to the plate and make your own with this easy-to-follow recipe. No yeast here means no wait time to rise, just prep, bake, and enjoy!

Ingredients

1 cauliflower head or 2 lbs of riced cauliflower (usually in the freezer section)

1 egg

1/4 teaspoon salt

1/2 cup of parm or shredded mozzarella cheese

Cheesecloth (to squeeze the water from the cauliflower) 

Preparation:

  1. Preheat the oven to 375 degrees Fahrenheit (if using the dough right away).
  2. If using a cauliflower head, break into florets and run it through a food processor until you reach a consistency of rice. You may need to do this in several batches.
  3. Spread the riced cauliflower on a baking sheet and bake for 10-15 minutes to help remove some of the water. Remove from the oven, place into a bowl, and once cooled squeeze any excess water out using a cheesecloth. You may need to do this a couple times.
  4. In a medium bowl, add your riced cauliflower, egg, salt, and cheese.
  5. Spread your cauliflower crust mix on a greased sheet or pizza pan. This is usually easier using parchment paper so it does not stick to your hands or the rolling pin, but you can use your hands too (tip: keep a little olive oil nearby to keep it from sticking to your fingers).
  6. Bake the dough without any toppings for about 15-minutes. Remove, add your Otamot and toppings, then bake for another 15-minutes (check for doneness).