Easy Spelt Base Pizza
Pizza really is one of the most delicious things. I love pizza with a crisp, thin base and lots of juicy flavoursome toppings; lots of veggies, tomato sauce, herbs and some chilli flakes for a bit of kick!
Perfecting a gluten free pizza is very difficult (I did manage, see this recipe) but it needs extra ingredients and it's also very hard to roll out. Recently I've found I can tolerate spelt and rye, two low gluten grains that are related to wheat. They're known as ancient grains as they're thought to be the forms of wheat that were eaten by our ancestors before what was selectively bred to become the form it is today. They're far easier to digest than wheat flour due to the lower gluten content and are a healthier alternative to wheat products.
This spelt pizza really is no different to your regular wheat pizza, you're just a lot less likely to end up feeling bloated afterwards. You can use white spelt flour or wholegrain spelt flour, either will work.
Makes 2 large pizzas
You will need:
2 cups spelt flour
A pinch of sea salt
1 tbsp olive oil
3/4 of a cup warm water
1 tsp sugar
1 tsp regular yeast (not quick yeast)
1/3 cup canned/jarred smooth tomato puree
1 tbsp olive oil
1 tbsp mixed herbs
a little salt and pepper
Combine the water, sugar and yeast in a small bowl. Mix well, then leave in a warm place until it froths up. Meanwhile mix the flour and the salt in a large bowl.
When the yeast mixture is frothy, pour it into the large bowl with the flour and also add the olive oil. Mix well. Spread some flour across a clean, dry surface and knead the dough for a few minutes. Place back into the bowl, cover the top of the bowl with plastic wrap and leave in a warm place for half an hour to rise.
Preheat your oven to 200C (if you have a pizza stone like I do, put it into the oven now) and knead the dough again on a floured surface. Roll out flat using a rolling pin. Put your rolled out dough either on your hot pizza stone or a large flat baking tray. Flour it first to make it less likely that the pizza sticks to it!
Spread half the tomato base sauce on each pizza, then top with chopped veggies like mushroom, pepper and courgette, then add tomato and things such as pine nuts, sundried tomatoes and fresh basil.
Bake for about 15 minutes until the base is crispy and the toppings look hot. Dig in and enjoy!
Ps: I also love adding some fresh rocket/arugula on top just before I eat it!