herbed spelt pizza crust (vegan, whole grain)

Pizza night around our home is a weekly event. Usually I plan it for Friday nights, but have been known to mix things up occasionally.

For awhile, this recipe was my go to for the crust (clearly I’ve been working on my food photography) since I wanted to cut the carbs and boost the nutrition, but truth be told, it takes a little more work than the traditional dough. I still love it, but with everything I have going on…keeping up with this food blog, starting a new business and life…I needed an “in a pinch” pizza crust solution that was easier to whip up, but still packed a solid good-for-you punch.

I hit on this herbed spelt pizza crust as the solution.


While it’s not gluten-free (sorry, GFers), it is whole grain and flavored with plenty of herbs and garlic to get your anti-oxidant fix in.


Why whole grain spelt flour?

While it’s related to wheat, it’s an ancient grain which is considered to be healthier and more nutrition than modern varieties. It contains more protein and zinc than wheat, and overall, I find it to be lighter in texture and prefer the flavor over whole wheat.

(I’m still working on my family to convert them from white flour to whole grains, but Rome wasn’t built in a day and changing your families flavor preferences can take time and patience. But they absolutely love when I add all these herbs and garlic to their crust!)


For the pizza itself, here’s how I put it together:

  • crust
  • hummus (cheese replacer)
  • sauce (here’s my recipe that I make monthly)
  • sliced onion rounds
  • red pepper, sometimes green and sometimes mushrooms
  • greens (extra nutritional booster and yummy too!)
  • cashew parm (recipe here) or nutritional yeast for extra cheesy flavor


And here’s the herbed spelt crust recipe…

herbed spelt pizza crust

Bursting with flavor, antioxidants and whole grains, this herbed spelt pizza crust transforms pizza night!

Course: Entree, Main Course
Servings: 4
Author: Andrea Anderson @wildberrypress
  • 1 7g package quick-rise yeast
  • drizzle sweetener of choice
  • 3/4 cup warm water
  • 1/8 cup avocado oil
  • 1 3/4 cups whole grain spelt flour
  • 1/2 tsp salt
  • 3/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp oregano, dried
  • 1/2 tsp parsley, dried
  1. Add very warm (but not hot!) water to a glass bowl along with the sweetener and yeast. Stir to combine and let the yeast proof (about 5 minutes). Water that is too hot will kill the yeast, so this proofing is important! You know the yeast is active when bubbles form and a foam develops on top of the water.

  2. Pour in oil, then the flour and remaining ingredients. Stir to loosely combine, then work the flour in by hand. Knead the dough for 3-5 minutes or until the dough is smooth and elastic, adding more flour as needed and a little at a time if the dough is sticky.

  3. Cover with a damp cloth and set in a warm place to rise until doubled (about 45-60 minutes with quick rise yeast)

  4. To form the crust, lightly flour the counter and rolling pin with flour. Gather the dough into a ball and place on the counter, flattening the dough with your palm. Roll the dough into a circle or rectangle (or whatever shape you desire!), making sure it will fit your pan.

  5. Place on a pan lightly greased with avocado oil and add your toppings (with the exception of greens). If you choose NOT to use hummus, lightly coat the top of the pizza crust with oil to prevent it from sogging up.

  6. Bake for 15-20 minutes in a 400 F oven or until the crust and toppings are lightly browned. If topping with greens, add them after removing the pizza from the oven.




(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • I used Bob’s Red Mill whole grain spelt flour in this crust which you should be able to find where ever Bob’s Red Mill products are sold. Or you can get it online here.
  • I get my avocado oil at BJ’s (a wholesale club), but if you don’t have a club near you, many stores are now carrying avocado oil which is better for high heat cooking. Or you can get it online here. If you aren’t a member of BJs and want to check it out, use this link to sign up for a BJs membership and we’ll both get $25!

basic vegetable stock (vegan, sodium free, soy free)

Besides creating healthy yummy recipes, there are two things I love to do that go along with creating healthy yummy recipes: finding ways to save money and reducing waste.

This basic vegetable stock manages all three.

How? Glad you asked.

The genius of this vegetable stock is it’s simplicity…just save your scraps of onion, garlic, carrot, celery and wilted bits of fresh herbs, freeze them, then turn them into a flavorful stock. No hard and fast recipe needed, but here are a few helpful tips:

  • A higher ratio of onions and garlic will produce a more savory stock; carrots and celery one with a sweeter overtone.
  • It’s possible to include members from the brassica family (e.g. kale stems, cauliflower, broccoli, cabbage, etc.) but I personally don’t recommend it since they carry strong, and sometimes, bitter, flavors.
  • To keep your sodium levels in check, I prefer leaving out the salt in the stock. However, I would add freshly ground pepper or a up to a teaspoon of whole peppercorns. A few pinches of turmeric also works.
  • When you’re first getting in the habit of doing this, leave a designated veggie scrap container on your counter or even write yourself a reminder…there have been countless times when I meant to save my scraps only to toss them in the garbage out of forgetfulness.
  • I store my scraps in a designated bag (I reuse cereal box liners for this!) in our freezer and pull them out when I have enough for a large pot.
  • I usually freeze my stock in mason jars, but if you like sauteing with veggie stock (a much better option than oil…although I just use plain water), use an ice cube tray to produce convenient small portions.


There you have it…in one large stock pot, you have a flavorful base for soups and stews, get a bigger bang for your buck by using food parts normally pitched directly in the garbage, save money on buying pre-made stock and spare the landfill more container garbage. It kind of feels like being a superhero. But with an apron instead of a cape.

Last thing…in case you’re wondering if I do this all the time? No. Right now I try for once a month because sometimes life is just too busy or I don’t have enough scraps saved to make the stock needed in a recipe. For me, it’s about doing the best that I can…and keeping an emergency container of store bought sodium-free stock in my pantry for all those other times,

Penny-saving Basic Vegetable Stock
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

A simple stock to flavor your recipes and get extra mileage out of your vegetable scraps.

  • onion scraps
  • garlic scraps
  • celery scraps
  • carrot scraps
  • wilted herbs
  • peppercorns or freshly ground pepper
  • 2-3 pinches turmeric (optional)
  1. Collect enough vegetable scraps to fill at least one half of a large stock pot. Fill the pot with water up to about 2-3 inches below the pot rim. Add pepper corns and turmeric, if using. Bring to a boil, then reduce heat and simmer for 35-45 minutes or until all the vegetables are very tender.

  2. Place a vegetable colander over a second large pot or stock pot and carefully pour the cooked vegetable stock into the colander, making sure the stock is collecting in the pot below (and not running down the sides - it happens!).

  3. Either use immediately in a recipe or let cool completely before transferring into mason jars, ice cube trays or other storage containers.

  4. Freeze and use within 2-3 months.