That’s Amore – Spelt Crust Pizza Buns

Every day, one of the students in Emma’s junior kindergarden takes snacks for the entire class. The snacks are expected to be healthy, low in sugar, nut-free and easy to eat. On most days, crackers, cheese, fruits and/or veggies tend to be the norm but occasionally, there’s a little something switched up to give the children a change. Emma tells me what she’d like to take in for her class and sometimes picks the standard fare too. There have been a few times, though, where she requested some of her favourite snacks to share with her classmates.

Spelt Crust Pizza Buns

I guess I shouldn’t be surprised that pizza in a convenient form factor struck her fancy. Yes, these are pizza buns – not cinnamon buns with unusual fillings. After all, we are a pizza-loving family and we tend to have it often – at least once every other week. As well, she really dislikes having sticky or messy fingers, and this snack helps keep the mess to a minimum which I’m certain her teacher appreciated too. Did I mention the veggies? And how you can fill (read: hide) these with nearly any type of shredded veggies you’d like and they taste great?

These pizza buns are made with a quick spelt flour crust. Once your ingredients are measured and ready, it takes less than 10 minutes to put together and rises in 15 minutes. And for friends that may have gluten sensitivities, spelt flour is a great option as it is lower in gliaden, which is the part of gluten which adversely affects those with sensitivities.

Making pizza buns is actually easier than making personal-sized pizzas for everyone since you roll the dough stretching it into shape once, rather than having to stretch multiple pieces of pizza dough. In fact, once I set up my work area on the kitchen counter, I flew through rolling, topping, cutting and baking 12 batches of these fairly quickly. Emma’s class needed only 2 or 3 sets – which meant I could freeze some baked ones for later and eat the rest as lunches or snacks throughout the week.

Healthy, low in sugar, nut-free, easy to make and easy to eat. These definitely qualify as a super school snack or anytime!

Spelt Crust Pizza Buns – A super school snack

inspired by: TidyMom
(makes 20-24 buns)

  • 4 cups all-purpose light spelt flour + 1/4 cup for kneading/rolling
  • 1 1/2 tbsp quick-rise yeast
  • 1 1/2 tsp kosher salt
  • 4 tbsp olive oil (we used a flavourful extra-virgin)
  • 1 1/4 cups warm water (125F or less)
  • 4 medium-sized mushrooms, shredded (we used cremini and button)
  • 1 medium-sized zucchini, shredded
  • 1/4 cup chopped bacon or sliced pepperoni
  • 1 cup shredded mozzarella cheese
  • 2 tbsp grated parmesan cheese

In a large bowl, whisk together the flour and yeast. Then sprinkle in the salt. Add the olive oil and water and mix vigorously until most of the flour is incorporated.

Next, knead the dough either by hand on a lightly floured surface or using a stand mixer for 5 minutes adding flour a little at a time as it becomes sticky. Once the dough comes together into a smooth ball, lightly dust it with flour, cover the bowl and leave it to rise in a warm, draft-free location for 15 minutes or until it is about 1 1/2 to 2 times its size. (*see Tips and Suggestions if you won’t be using the dough immediately)

Preheat the oven to 400F. Line two baking sheets with parchment paper.

Prep a workspace for where you’ll be rolling out the dough by laying down a piece of parchment paper about 16″x16″. Dust it lightly with flour and place one half of the dough in the centre of the paper. Place a second 16″x16″ piece of parchment over top of the dough and using your rolling pin, roll the dough into a rectangle approximately 1/4″ thick and with the long edge parallel to you. Evenly sprinkle the zucchini, mushrooms, bacon and cheeses over the rectangle leaving 1/2″ topping-free on the top edge.

Starting from the edge closest to you, begin rolling the dough up as snugly as you can to form a long tube. With a serrated knife, use a sawing motion to cut 10-12 equal sized pieces.

Place the cut rolls spaced evenly on to the prepared baking sheet and bake for 15-20 minutes. Start checking at 15 minutes to ensure the pizza buns aren’t overbaking/browning. Repeat the rolling, cutting and baking with the remaining dough and enjoy!

Tips and Suggestions:

  • Don’t have spelt flour? To make pizza buns, you can use all types of pizza dough — try this whole wheat pizza dough recipe of ours or use your favourite pizza dough.
  • You can prepare the dough in advance and use it when you’re ready another day. Instead of letting the dough rise after mixing the ingredients together, put it into an airtight container and into the refrigerator for up to 3 days or into the freezer for up to 2 weeks. Thaw and bring to room temperature when you’re ready to use it.
  • Speaking of letting the dough rise in a draft-free, warm location, a great place to leave the covered bowl of dough is in the microwave. Just make sure you don’t turn it on!
  • Lightly flour your hands and the ball of dough as you start to handle it for rolling if you are finding it slightly sticky.
  • Although I am an avid user of parchment paper since it makes for such easy cleanup, you can roll out the dough on a lightly floured countertop and use your rolling pin, floured lightly as well, to roll the dough directly.
  • Don’t feel like pizza rolls? Then just bake the topped, unrolled dough to make a great spelt crust pizza.

I shared this post for TidyMom’s I’m Lovin’ It Friday


  1. Pingback: Make your own pizza at home « dp@large

  2. Pingback: My kid-approved back-to-school snack and lunch recipes | Busy P #YYC

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