Alkaline Pizza - Dr. Sebi's Cell Food - Dr. Sebi's Cell Food

Alkaline Pizza - Dr. Sebi's Cell Food

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Living an alkaline lifestyle doesn't mean you have to give up on your favorite foods, like pizza!


  • 3 cups spelt flour
  • 1 1/2 teaspoons date sugar
  • 1 1/2 teaspoons sea salt
  • 1 1/8 cups (9 ounces) warm water (about 95°F)*
  • 1/4 cup +2 tablespoons grapeseed oil (plus more for brushing)
  • Your favorite pizza toppings (we used sauteed mushrooms, onions, bell pepper, and wild arugula)


  1. Whisk the spelt flour, sea salt, and date sugar together.
  2. Add the warm water and grapeseed oil and mix on medium speed on a food processor or stand mixer.
  3. Place the dough on a lightly floured surface and sprinkle the top lightly with a bit more flour. Knead the dough a bit until it’s smoother, then divide it into two equal portions.
  4. Cover the unused portion so it doesn’t dry out and roll the other half on the floured surface with a rolling pin, moving the dough frequently to prevent sticking. Sprinkle very lightly with additional flour as necessary. Create a smooth edge around the perimeter of the dough by pressing the edges with one hand toward the palm of your other.
  5. Transfer the dough to a large piece of unbleached parchment paper and brush the top of the dough generously with grapeseed oil.
  6. Using a pizza peel or other flat surface like a cutting board, transfer the dough to the pizza peel or baking sheet in the preheated oven and bake it plain for 5 to 7 minutes, or until the crust has begun to crisp on the underside.
  7. Remove the crust from the oven. Add your favorite toppings and return the pizza to the hot oven until the edges have browned and puffed (another 5 to 7 minutes). Allow to sit for 5 minutes before slicing and serving.