Spelt pizza

When people hear the word “pizza” I’m sure most automatically think “greasy and unhealthy”! It’s a shame that pizza has such a bad rep when it comes to nutritional value. Because there really is no reason whatsoever as to why pizza can’t be healthy while being true to its very nature – cheesy goodness with crunchy crust!

One way of making your pizza healthier is by making a veggie crust with a base of, say cauliflower or broccoli and eggs. But I have to say, veggie crusts are all well and good, but to me there’s just nothing crust about it! Pizza crust needs flour! The key is to keep the flour healthy without making the crust rock hard.

So I wanted to share my recipe for what I consider the perfect healthy pizza crust.

Ingredients: (Makes about 3 pizzas)

2 1/2 cups / 5 deciliters of lukewarm water

10 grams of active yeast

2 tsp salt

3 tbsp of olive oil

About 1 1/3 pound / 600 grams of spelt flour

Directions:

Mix the yeast with the water in a large bowl and add salt and oil. Then the flour. You make need a little more or less, so make sure to gradually add the flour to the bowl. You can of course use a mixer for this, but if you don’t have one, don’t worry. It’s easy to just knead your dough by hand. When you dough has been kneaded well, put it back in the bowl and cover with a wet towel. Store in the fridge overnight. And the next day the dough is ready to use!

Roll out your pizza dough thinly and add your toppings. Bake the pizza for about 25 minutes.

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*Tip: You can of course use whatever toppings you like. I always start by spreading tomato sauce on the rolled out dough and then add the cheese before the other toppings. If you do it this way instead of putting the cheese on last, your cheese won’t get burned in the oven. Also, it’s really easy to make your own pizza sauce, and if you do that you can add a bunch of extra veggies to make it even healthier. I always make a batch when I have leftover veggies in the fridge that need to be used. So just dump some canned tomatoes in a large pot with chopped onion, garlic, whatever veggies you have laying around, salt, pepper, oregano and basil. You can also use your crockpot and just let it cook all day on medium/high. Blend the sauce when it’s done cooking and freeze it.

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