Pizza with Kamut Khorasan: light, nutritious and easy to digest

Pizza with Kamut Khorasan: light, nutritious and easy to digest

By 29/09/2017

Italians who emigrated from Italy 30 or 50 years ago will find that, culinary speaking, many things have changed. Yes Italians still love their spaghetti, cannelloni and pizza but they make their favourite meals using a wider variety of ingredients.

As a home cook I love the fact that you can find several types of flours: from spelt, to buckwheat, to teff, to traditional local wheat and kamut khorasan. I wrote about alternative types of pasta on a previous article.

One of my favourites is Kamut Khorasan which is an ancient type of wheat that has not been altered through modern plant breeding programs. It is very popular in Italy and you can also find it served in fine restaurants. I had it when I went on a trip to lake Garda. 

Kamut Khorasan also known just as Kamut, is twice the size of modern wheat and it is prized for its nutrition and ease of digestibility. It is sweet and nutty, it has a firm texture and it is organic because it does not need any pesticides or artificial fertilizers to grow. Many people with sensitivity to modern wheat find that they have no problems with Kamut.

Compared to modern wheat it has more protein, vitamins, minerals and much less gluten.

I use Kamut a lot, mainly for bread and pizza making, I love its sweet and nutty taste and I find its texture quite interesting.

I am sharing my Kamut pizza recipe today, basically the recipe is just the same as the traditional wheat pizza although the quantity of water might vary as the flour is different.



  • Prep Time : 30 minutes
  • Cook Time : 15 minutes
  • Yield : 4



In a bowl pour the lukewarm water and mix it with the yeast. Let it sit there for a few minutes until foamy.

Add the flour and mix well. Add the salt and 2 tbsp of olive oil then mix again.

Place the dough on a lightly floured surface and knead for about 10 minutes (you can use a food processor for this too). You might need a little extra flour if the dough feels too sticky.

Place the dough in a lightly floured bowl, cover it with a cloth and let it rest in a draft-free area until it will have doubled in size. This will take about an hour to 90 minutes.

Divide the dough into 4 balls and roll them onto 4 standard well greased round pizza trays or you can use two rectangular trays if you don't have them. If you can use your hands instead of a rolling pin. Grease your hands with a little oil to help you with this.

Pizza with Kamut Khorasan

Let them rest for 20 minutes then spread the tomato sauce on them, the chopped mozzarella and some dried oregano.

Bake at 250 C or 500 F  for about 15 minutes or until golden and crunchy. Serve with fresh basil leaves and a drizzle of olive oil.

pizza with kamut khorasan

Pizza with Kamut Khorasan

Kamut Khorasan Margherita Pizza

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13 Responses to Pizza with Kamut Khorasan: light, nutritious and easy to digest

  1. vanessa

    hello can you use a whole wheat flour for this?

    • Alida

      Yes you can

  2. Angie@Angie's Recipes

    The pizza looks terrific! I love the nuttiness of the ancient grains and the bread made with ancient grains tastes beyond delicious.

    • Alida

      I know you use a lot of ancient grains flour. Thanks Angie

  3. Chiara

    ti è venuta splendida ! Buona settimana, un bacione

    • Alida

      Grazie cara 🙂

    • Alida

      Thanks Gloria

  4. Amber Gilge

    I used the measurements called for, and the dough was extremely crumbly – I had to add about 1/2 more water. Have you had this problem?

    • Alida

      Kamut Khorasan flour behaves slightly differently to wheat flour and also it depends on the flour itself too. Some flours might require more water too. With wheat flour the pizza is usually a bit softer than with the kamut one so it can be a little more crumblier too as it contains less gluten.
      It is quite interesting because when I buy kamut flour in Italy the dough is different to when I make the same pizza with the flour bought in the UK! I love the taste of kamut though but yes it can make the pizza a little harder.
      What you could do is mix different flours together: use a bit of spelt and kamut or wheat and kamut.

  5. Rosie Steele

    Just trying this out. Its rising now. So fingers crossed. I find the flour very crumblyaned very tricky to get the soft elasticity. I know there is a white version which is much more versatile but i can only get wholewheat in the uk! X

    • Alida

      I know, it is hard to find the white one in the UK, infact I usually make it when I am in Italy. A good substitute flour for it is spelt.

  6. Teresa Rilling

    I did the recommendation of the Food Nanny and didn’t put the full amount of flour in. Actually I only put in 2 1/2 cups and probably should have used more, like maybe another 1/4 cup. But I had a hard time believing that 1 3/4 cup of white kamut to 1/2 water and 1/2 milk as per Nanny’s recipe would be enough flour. But I believe it was. And I guess it all depends on various factors. I’d use less whole grain kamut flour. I started with 1 cup and kept adding 1/2 cup. My dough was a bit sticky but I was using a mixer with dough hooks so I didn’t need to handle it much. I’ve got it raising right now. So I’ll let you know how it turned out. I appreciate the recipe though!

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