Spent Grain Pizza Dough Recipe

spent grain pizza dough

You’re relaxing after a long day. What could be better than a hot slice of pizza and a cold homebrew? What if the pizza slice was homemade? And what if that homemade pizza was made from spent grain pizza dough? Where’s the spent grain from? The homebrew you’re holding, of course. We’re going to call it a match made in heaven.

If you don’t homebrew, many breweries donate their spent grains, so just head over with a big bin and fill up!

A few notes before beginning:

  • Store the grains in a large pot or bin after mashing.
  • If you’re not going to use all the grains, you can store them in the refrigerator for later use to ensure they don’t get moldy.
  • When baking with spent grains, a good rule to convert any recipe to use spent grains is to take the amount of flour and convert no more than 25 percent of it to spent grains (with the exception of dog treats!).
  • Keep in mind that hops have been shown to be toxic to dogs. We recommend using gains that have not been in contact with hops—or keeping a close watch on your pups.

No-Knead Spent Grain Pizza Dough

Recipe provided by Amber DeGrace, which can be found in “New Life For Spent Grains,” May/June 2011 Zymurgy


  • 1 1/2 cups warm water
  • 1 tsp yeast
  • 3 cups flour
  • 1/3 cup oil
  • 3/4 cup spent grains


  1. In a bowl, sprinkle yeast over the warm water and set aside. In a large mixing bowl or stand mixer, add the flour and drizzle oil over. Work oil through flour with your hands or dough hook attachment until it resembles crumbs or small pebbles. Add the spent grains to the flour mixture and combine.
  2. Gently stir the yeast and water mixture until combined. Add the yeast mixture to the bowl containing the spent grain mixture. Stir or mix with a dough hook until combined and a ball is formed. You may need to add flour, one tablespoon at a time. You’ll know it’s ready when the dough comes together and no longer sticks to the sides of the bowl.
  3. In a clean bowl add a bit of oil to the bottom, put the ball of dough in, flip it over and cover. You can let it rise, covered with a dish towel, in a warm place until it has doubled in volume, or you can cover with plastic wrap and put in the refrigerator overnight.
  4. Once the dough has risen, punch it down. This recipe will make enough dough for two pizza crusts, so I always halve it and put the second portion in a sealed freezer bag and toss in the freezer.
  5. Preheat the oven to 500°F (260°C) while you’re preparing the pizza. Stretch the dough out on a pizza stone using your fingers until it is relatively round and thin.
  6. Top with whatever you like. The sky’s the limit, especially for creative homebrewers. Some of favorites are prosciutto, egg, goat cheese and shrimp. Don’t pile the toppings on too thickly or the crust will remain a bit soft and soggy in the middle. Pop it in the oven for 8-10 minutes. You’ll know it’s ready when the crust has gotten crisp and the cheese is melted and bubbly.