Spelt straight dough pizza?

I usually make the Ken Forkish FSWY overnight straight pizza dough and get great results, if I say so myself!  I'm thinking of trying a 100% Spelt pizza dough to cater to my sister's food sensitivities.  I've never baked with Spelt before.  I have trawled this site for tips and recipes and have noted a few things but mostly the recipes are for sourdough and I have not ventured into that yet.

I would be grateful if someone could share a recipe for 100% Spelt pizza dough with yeast - not sourdough. Or perhaps you could suggest what adjustments I might need to make to my usual recipe if I substitute Spelt ie hydration, timings, etc.  Would it work? Would it taste good? Should I go for a lower percentage of Spelt (eg 50%)?

many thanks

Megan