EINKORN SOURDOUGH-STYLE PIZZA CRUST

Ingredients

• 2 1/2 cups organic einkorn flour

• 1/2 cup grass-fed milk, warmed (not hot)

• 1/2 cup water, lukewarm

• 2 tbsp organic olive oil

• 1 tbsp raw honey

• 1 pastured egg

• 1 tsp sea salt

• 1/2 tsp gluten-free baking soda

• 1 tsp organic oregano

• 1/2 tsp organic garlic powder

Directions

1. Activate wet base:

   1. In a large bowl, whisk together warm milk, water, honey, and egg until smooth.

2. Add dry ingredients:

   1. Stir in einkorn flour, salt, baking soda, oregano, and garlic powder. Mix until a sticky dough forms.

3. Add olive oil:

   1. Drizzle in olive oil and knead gently until the dough becomes soft and elastic. Einkorn flour is lower in gluten, so knead lightly (about 3-4 minutes).

4. Rest the dough:

   1. Cover the bowl with a towel and let it rest for 30-40 minutes at room temperature. This allows the flour to hydrate and flavors to meld.

5. Shape crust:

   1. Preheat oven to 425 degrees. Roll or press the dough into a round or rectangular pizza base on a parchment-lined baking sheet.

6. Pre-bake:

   1. Bake the crust for 8-10 minutes until lightly golden.

7. Top & finish:

   1. Add your favorite toppings, then return to the oven for another 10-12 minutes until the edges are crisp and the center is cooked through.

*Tips

• For a thicker, bread-like crust, let the dough rest for 1-2 hours before shaping.

• For a crispier crust, brush the edges with olive oil before baking.

• You can sprinkle extra oregano or garlic powder on the edges for a herbed crust finish.