We are trying to steer clear of wheat products as much as we can. Not because of gluten, but because wheat has been so hydrolyzed over the years that it is no longer nutritious for our bodies. We have tried no grains and doing mostly Paleo, but long term, for a larger growing family is wasn’t sustainable. There are just days that I need to be able to make a sandwich and almond meal or coconut flour is expensive!!!! So I am experimenting a lot with spelt, barley, and oats. Still working on getting a basic bread recipe nailed down that I can make in bulk and freeze. In my experimenting I tried a new recipe for pizza crust that was 100% spelt and we really liked it.
Spelt Pizza Dough: (makes 1 medium to large pizza crust depending on how thin you press out the dough)
- 2 cups spelt flour
- 1 1/2 teaspoons yeast
- 1 teaspoon baking powder
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoon honey
- 2/3 cup warm water
- 1/4 teaspoon salt
Combine the yeast, warm water and honey and mix with a fork, set a side. Put all other ingredients in the food processor and pulse together. Then slowly pour the yeast, honey, water mixture into the food processor while pulsing until dough comes together to form a sticky ball (* for a really tasty option you can add some garlic, italian spices, and parmesan cheese to the crust dough while you are mixing it up). Let rise in the processor for about 20 minutes or so. Then pull out and spread on to a greased pizza pan or cookie sheet and bake in preheated oven at 400 for about 5 minutes. Take it out and let it cool for a minute or so. Then just spread on your sauce and toppings and bake for another 8-10 minutes. If you like brown bubbly cheese on your pizza like we do, then for the last 3-4 minutes turn your oven to broil until the toppings are fully melty, browned and ooey gooey good.
I tripled the recipe and made it all in the food processor at once which made it super easy and the dough was together in about 5 minutes . We were low on groceries and so I pulled out some artichokes from the pantry stapes, left over spinach and some onions. I carmelized the onions and then just put the other toppings straight away onto the pizza. I also made a pineapple pizza and a cheese pizza. I used a combo of mozzarella, parm, and Kerry gold cheeses. And for the sauce just an organic jar from Trader Joes. They were all really tasty. The crust is for sure not like papa johns in any way, more like a rustic Italian feel, but it held together well and the kids liked it! I like it because it actually offers some nutrition with it and all of our toppings were organic and fresh! To make it and even more nutritious meal pair it with a quick spinach, apple, and pear salad like we did!