Rebecca’s Books

New Gluten-Free, Dairy-Free Soups and Stews, by Rebecca Wood and Leda Scheintaub

Buy Now

The food reference includes the healing properties of foods; in continuous print since 1983.

Buy Now

A do it yourself Face Reading book.
info / buy

An allergen-free, healthy eating program.
info / buy

Identify and remedy problems caused by bacteria, fungi, intestinal parasites and viruses.
info /buy

Robust recipes for grains with vegetables, fish, poultry, meat & fruit.
info / buy

Eden Foods

Kamut Pizza

accompanying articleAccompanying article: Spelt and Kamut


(makes 1 14-inch pizza)

Kamut bread has a buttery flavor and a chewy texture making it ideal for pizza crusts, dinner rolls and stuffed breads.

2 teaspoons active dry yeast
1 ½ cups warm water (100 to 110 degrees)
4 ¼ cups kamut flour, plus extra for kneading
Extra-virgin olive oil
1 ½ teaspoons sea salt
1 cup tomato pizza sauce
4 ounces fresh mozzarella, diced into small cubes
10 basil leaves, torn into small pieces

Combine yeast and warm water in a mixing bowl. Let stand for about 10 minutes or until the yeast softens. Stir in the flour in 1-cup increments, beating vigorously with a wooden spoon until it is smooth. Place the dough on a lightly floured surface and knead for 8 to 10 minutes, occasionally slamming the dough down to help develop its gluten.

Place the kneaded dough in a lightly oiled bowl. Cover tightly with plastic wrap and let rise for 1 ½ hours, or until doubled in bulk. The dough will be more dense than if made from common wheat.

Preheat the oven to 500 degrees. Grease a large pizza pan. Punch dough down, and then add 2 tablespoons oil and sea salt. Fold the dough over onto itself, and knead until the oil is absorbed. Allow the dough to rest for 5 minutes.

Roll and stretch the dough into a circle to fill the pizza pan. Crimp the edge to form a slight lip. Spread the tomato sauce over the dough, leaving a ½ inch border around the edge. Lay the mozzarella over the sauce and drizzle a little oil over all. Bake until the pizza is bubbling, about 10 minutes, then remove, brush the exposed crust with a little oil and scatter the basil over the top.

May you be well nourished,

Rebecca Wood

3 comments to Kamut Pizza

  • Jane

    Can these spelt and kamut recipes be used in a bread maker? I hate baking but need to cut my “modern wheat” intake. I can have ancient grains (such as spelt so I am assuming Kamut too). As I don’t like to bake but love to eat I am buying a bread maker (Cuisinart cbk100) so I can easily (hopefully) make bread and other yummy stuff.

    Any comments or advice would be appreciated as I have never used a breadmaker before.


  • Jonas

    Which variety of Kamut flour did you use to make this pizza? Was it the Kamut pizza flour available from Bob’s Red Mill (l0% protein) or was it the white flour (14% protein).


Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>