Easy-Peasy Spelt Pizza Crust

Easy-Peasy Spelt Pizza Crust

Easy-Peasy Spelt Pizza Crust

SPELT is an ancient grain that is high in protein, fibre and B vitamins. Spelt flour is quite versatile and can be substituted 1 for 1 for whole wheat or white flour. It has a nutty flavour and makes for a delicious pizza crust. This is my go-to pizza crust recipe and is super easy to whip up in time for an impromptu pizza night. 
BP_SpeltPizzaCrust_2014
The tomato sauce for this pie was inspired by My New Roots delicious tomato sauce (see recipe below). I also sautéed onions and topped with goat’s cheese and arugula. You can improvise and choose your favourite toppings! 

 

Spelt Pizza Dough

Ingredients:
  • 1 1/4 cups of flour
  • 1/2 cup of warm water
  • 2 tsp. of baking powder
  • 1 tbsp. of dry oregano or other spices
  • a touch of salt
How to Make:
  • Mix dry ingredients together
  • Add water and mix until dough is a sticky consistency
  • Roll on parchment paper lightly dusted with flour
  • Poke holes with fork
  • Bake for 10 minutes at 375
  • Add sauce or pesto and toppings and bake for another 10-15 minutes
  • Enjoy!

Tomato Sauce

Ingredients:

  • knob of coconut oil
  • 1 medium onion
  • 2 cloves garlic
  • 1 can whole, organic tomatoes
  • 1 tsp. ground cumin
  • ½ tsp. ground cinnamon
  • ½ tsp. dried thyme
  • pinch of cayenne, if desired
  • 1-3 dates (coconut nectar or maple syrup)
  • 2 Tbsp. raw cacao powder
  • 1 Tbsp. nut butter or tahini
  • 4 Tbsp. water, divided
  • 1½ Tbsp. lime juice

How to Make:

  • In a medium saucepan over medium heat, melt oil and add all spices. Cook, stirring frequently, until fragrant, about a minute. Add onions, a couple pinches of salt and cook until softened, about 5 minutes. Add garlic and cook another couple minutes. If the pot gets dry at any point, add a little of the tomato juice from the can.
  • Pour canned tomatoes into the pot and cook for 5 minutes. Season to taste.
  • Carefully transfer the tomato mixture to a blender. Add pitted dates, cacao powder, nut butter, lime juice and a couple tablespoons of the water. Blend on high, adding water to thin as needed, until desired consistency is reached. Season to taste.
  • I froze half of the sauce and kept the other half in the fridge for up to one week.

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