Recipe: Kefir Spelt Pizza Dough

by Michelle on May 2, 2012 · 14 comments

in Autumn,Healthy Dinner,Healthy Lunch,Meal,Season,Soaked Grains

In this post I’m going to tell you how to make pizza dough made from spelt and fermented with kefir!

You will need some kefir grains to make this. Alternatively you can use bottled kefir such as Babushka. However, it may not have the same range of pro-biotic strains as kefir that is made from kefir grains does.  Kefir grains are little cauliflower-looking, probiotic cultures as you can see in the picture below. Here is my post all about kefir and here is 80+ ways to use it!

Recipe: Kefir Spelt Pizza Dough


  • 2 C. wholemeal spelt flour (or sprouted grain flour)
  • 3/4 C. dairy milk kefir
  • a pinch of salt
  • plus: pizza toppings of your choice


  1. Add the flour, kefir and salt to a bowl. Knead it form a dough.
  2. Once the dough springy and doughy, add it to a bowl and place a tea towel over the bowl.
  3. Leave to ferment for a few hours (I did around ~5 hours) in a warm spot (I left it near a sunny window).
  4. When you’re ready to cook, break the dough into 2 or 3 pieces. Pre-heat the oven to 200 degrees C.
  5. Roll each piece into pizza shapes on a lightly floured surface.
  6. Put the pizza dough on a lightly floured tray, and roll out dough until it forms a pizza-shape. Because of the density of wholemeal flour I like to roll out the dough quite thinly to form the pizza base.
  7. Add the toppings to your pizza base and then cook in an oven at about 200 degrees C (or in hot a wood-fired oven) until it is cooked to how you like it.


Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

More Posts by Michelle →
Related Posts Plugin for WordPress, Blogger...

{ 13 comments… read them below or add one }

Nutrition by Nature May 3, 2012 at 2:46 pm

Haha Amazing!! Geez this is a giant leap up from those ‘make-over’ recipes in “health” (and I use that term with sarcasm) magazines, where they sub marg for butter and skim for full cream (eek!).
Love it!


Michelle May 3, 2012 at 9:49 pm

Thanks Kate! You will never see margarine or skim milk on this blog! :)


The Whole Food Story May 22, 2012 at 1:01 pm

Small world right here! I was recommended this blog to me from a friend in QLD, Australia and when I scrolled down, I was captivated by this heading of yours.. in particular the mentioning of “kefir” and clicked to find out the recipe… loooved it and felt compelled to write a comment when, lo and behold, my fellow student Kate has also commented!!! Ha ha! Great palates and taste-buds think alike!


Michelle May 23, 2012 at 9:51 am

Wow, you study with Kate; It IS such a small world! I only know Kate through blogging, but her blog is awesome as well, as I’m sure you know :). Thanks, I’m glad you like the look of this recipe :).


Louisa August 27, 2012 at 8:21 pm

Sorry for such a silly question; however did you leave the dough to ferment for 5 or 0.5 hours? Thanks in advance! :)


Michelle August 28, 2012 at 8:43 am

Hi Louisa! That isn’t a silly question at all! It was 5 hours :).


Dan March 15, 2015 at 10:32 am

I am on a low car diet. Do you know if fermenting the spelt would lower its carb content?


Gramma Di March 13, 2016 at 4:33 am

I have just stayed making kefir and love it. But now I have lots and was looking for a recipe that calls for kefir. Now I found this pizza recipe. Will try it for sure but I have a question……is there no yeast in this? Is it because the kefir downs the same job? Hope I get an answer ????


Michelle March 21, 2016 at 9:03 pm

Hi there, yes there is no yeast in this recipe only kefir. :)


Rory April 13, 2016 at 4:10 am

Been making kefir milk for a long time, and giving away lots of grains. Now we have too many grains! Any recipe ideas for those grains?


Elizabeth Cho August 1, 2016 at 12:24 pm

Instead of using Wholemeal Spelt Flour which is not sold widely in our supermarkets, can I use Plain Flour instead?


Michelle August 2, 2016 at 9:19 pm

Sure Elizabeth :).


Gail August 3, 2016 at 1:31 am

Looks like a good recipe. However, I am gluten free and would like to know if I can use brown rice flour or chickpea flour? Also doesn’t cooking with kefir kill the nutritional properties if kefir?


Leave a Comment

{ 1 trackback }

Previous post:

Next post: