Healthy Summer Pinsa: A Light, Gut-Friendly Pizza Alternative

Written By Lena .

Food should energize you, not weigh you down. That’s why this summer, it’s all about pinsa: a naturally fermented, high fiber, and healthy pizza alternative that’s easier to digest and full of flavor:

The fermented dough is made with ancient grains like einkorn and emmer, and it rests for 72 hours to create a light, airy base that supports gut health and keeps you feeling your best. It pairs perfectly with seasonal toppings that nourish the body and fuel the mind.

This summer pinsa is a beautiful balance of textures and nutrients:

  • creamy avocado for healthy fats

  • juicy peaches for natural sweetness

  • spicy arugula

  • antioxidant-rich pomegranate seeds

  • pine nuts for a satisfying crunch

Finished with a drizzle of high-polyphenol olive oil and a splash of lemon for a little extra freshness.

Whether you’re meal prepping, refueling after a workout or hosting a relaxed summer dinner, this pinsa fits perfectly into a mindful, health-focused lifestyle.

Ready to try this delicious, digestive-friendly twist on pizza?

Here’s how to make it at home - step by step:

Dough Ingredients:

  • 50 g whole grain einkorn flour

  • 50 whole grain emmer flour

  • 7.5g soy flour

  • 16.5g brown rice flour

  • 1.5g fresh yeast (or 0,5g active dry yeast)

  • 90-95 ml cold water

  • 5ml olive oil

  • 2g salt

Dough Preparation (72-hour fermentation)

  1. Dissolve the yeast in cold water. Let it sit for 5 minutes.

  2. In a bowl, combine all flours and salt. Slowly mix in the yeast water.

  3. Add olive oil and knead gently until a soft, slightly sticky dough forms.

  4. Let the dough rest for 10 minutes, then perform one stretch and fold.

  5. Cover and let it sit at room temperature for 1 hour.

  6. Transfer to the fridge in a covered, oiled container for 72 hours.

    Optional: Do 1 stretch and fold per day to improve structure.

Baking instructions:

  1. Take dough out of the fridge 1 hour before baking to come to room temperature.

  2. Preheat oven to 250-280°C (480-535°F) with a pizza stone or baking tray.

  3. On a floured surface (ideally rice flour), gently stretch the dough into an oval.

    Do not roll it out - keep the air bubbles!

  4. Transfer to parchment paper and prebake for 5-7 minutes without toppings, until slightly puffed and golden.

Topping Ingredients:

  • 100 g avocado, peeled and cut into cubes

  • 1 ripe peach, thinly sliced

  • 50 g arugula

  • 20 g pomegranate seeds

  • 10 g olive oil (for drizzling)

  • 10 g pine nuts, toasted

  • A splash of lemon juice

  • Salt and pepper to taste

To Assemble:

  1. Season avocado with lemon juice, salt, and pepper.

  2. Optionally, sear peach slices briefly in a hot pan to enhance flavor.

  3. Once the pinsa is prebaked, top with: diced avocado, peach slices, arugula,

    pomegranate seeds, and toasted pine nuts.

  4. Drizzle with olive oil.

  5. Optionally return to the oven for 1-2 more minutes just to warm the toppings, or serve fresh.

Lena .