Pizzas are a hot favorite and a go to meal for many with the convenience of a takeaway. To tell you the truth, the first pizza I ate was the one I made from scratch. This spelt pizza recipe from scratch is so easy to make and delicious because I use freshly milled spelt grains.
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Pizzas on a dial or click is mainstream with the advent of a fast food era in this day and age of convenience food. There is some concern and bad rep with ready meal or fast food pizzas since some time due to the unhealthy ingredients used. Mass produced pizzas that cater to suit commercial tastes most probably will be high in salt, unhealthy fats and sometimes sugar. Because of the above reasons, I have always baked pizzas from scratch to suit our family’s taste and needs.
Pizza was one of those dishes, I learnt along with bread from cookbooks and experimenting. Since, I am a vegetarian, I have also modified the toppings. Pizza is not much different to your basic bread baking techniques. Likewise, the base is basically yeast bread made of round flattened base of leavened wheat-based dough topped with tomatoes, cheese, and various other ingredients and baked at a high temperature.
HEALTHY SPELT PIZZA RECIPE
Since we will be making this pizza from scratch, we will also have a good control over the salt and fat. Above all, I promise you we can make it as healthy and as tasty as possible by using good quality fresh ingredients. As you are already aware, we at the Swiss home always use freshly ground flour from our grain mill for all our baking. This grain mill is a great gadget to have if you want your breads and pizzas to taste better than in a restaurant or fast food joints. Furthermore, Spelt flour has a nutty flavor and another reason in my opinion that spelt Pizza tastes better than your regular pizza.
As a result of the whole grains you are milling , you will also be eating less portions of this delicious pizza. Therefore, you will also have portion control in contrast to devouring a whole box of takeaway pizza and still feel hungry.
TOOLS YOU WILL NEED
All Natural Acacia Wood pizza peel
WHY I USE SPELT FOR THE PIZZA BASE
Traditionally Pizza is made from strong white flour made of wheat because of the high gluten content and ease to shape it. Because my daughter is gluten intolerant we have eliminated wheat completely from our diets for sometime now. We have switched over to spelt because of low gluten content in spelt and the gluten in spelt is easier to digest than wheat gluten.
HOW TO MAKE SPELT PIZZA RECIPE VIDEO TUTORIAL
SPELT PIZZA FROM SCRATCH INGREDIENTS
FOR PIZZA BASE
500 gm of Spelt flour or spelt grains which you can mill yourself.
10 gm of salt
1 table spoon of oil
15 gm of fresh yeast
10 g of sugar
and water as needed.
INGREDIENTS FOR THE SAUCE
6 -7 table spoons of extra virgin olive oil
4 cloves of garlic
1 liter of tomato puree
1 tablespoon of Tomato concentrate paste
a pinch of asafoetida
1/2 tsp of dried thyme
6 fresh basil leaves ( you can also use dried)
1 tsp of Oregano
2 teaspoons of Himalaya pink salt (approx.)
1/2 tsp of black pepper
pinch of baking powder.
TOPPINGS
500 gm of mozzerella cheese
Vegetables as per taste (Aubergines, Bell peppers, Mushrooms)
pineapple pieces (optional)
Chopped olives and fresh herbs
INSTRUCTIONS FOR MAKING THE BASE
- Mix the yeast and sugar with a little water and set it aside to bubble.
- Mill the grains and mix all the dry ingredients and take care to keep the salt to one side. While adding the yeast mixture make sure it doesn’t touch the salt. Above all, salt will kill the yeast and the dough will not rise well.
- Knead well by adding water as its mixing and till all the flour is well incorporated to the dough and leaves the sides of the mixing bowl. Since we are using spelt which is low in gluten don’t add too much water all at once.
- Cover and let it rise in a warm place for about 1.5 hours. While the pizza is proving, we can prepare the sauce and toppings.
INSTRUCTIONS FOR MAKING TOMATO SAUCE
- Pour about 4 tablespoon of olive oil into a heavy bottom pan.
- Add the asafoetida and crush the garlic directly into the oil and mix the tomato puree.
- Give it a good stir and cook under low heat.
- Add the tomato paste concentrate and stir to thicken the sauce. Reduce the heat and let the sauce thicken.
- When the sauce has cooked down considerably, add the dried herbs, pepper and fresh herbs.
- Mix in the salt at the very end and just cook it shortly.
TOPPINGS
Chop the olives to thin rings, shred or cut the cheese to small cubes.
Chop the vegetables and saute it with a little olive oil and set it aside.
HOW TO ASSEMBLE THE PIZZA
- First heat the baking oven to the highest temperature possible. If you are using a pizza stone, heat that too. Continue heating for a further 15 min. because this will give you the crust.
- Divide the dough to 3 or 4 parts.
- On a heavily floured surface roll the dough to a 0.5 cm thickness.
- Poke the base with a fork and spread the tomato sauce evenly. By doing this, the pizza toppings will be distributed evenly while baking. Otherwise, the pizza will puff up in the oven while baking causing the filling to fall over.
- Add toppings of your choice and sprinkle the cheese.
- Bake in the oven for 10 min ( for Margerita which is just cheese, sauce and olives). If you are adding vegetables, bake a little longer than 10 min.
If you are using pineapples, squeeze out the juice before adding. Because the juice from the pineapple soak into the pizza base resulting in a soggy pizza.
CAN YOU MAKE THIS VEGAN ?
Certainly, if you have a good vegan cheese option it should work. Above all, the ease of this recipe is that you can add any topping of your choice. We prefer the real mozzarella cheese than the vegan ones as they don’t melt. I have tried out this option too but it does work out.
CAN YOU MAKE THE BASE WITH SOURDOUGH ?
Yes, I have made it a couple of times and it tastes delicious too if you are used to the taste of sourdough. The key is planning ahead for the dough to rise. Best would be to prepare the dough the night before if you want it for lunch.
SPELT PIZZA RECIPE CARD
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Ingredients
- PIZZA BASE
- 500 gm of Spelt flour or spelt grains which you can mill yourself.
- 10 gm of salt
- 1 tblsp of oil
- 15 gm of fresh yeast
- 10 gms of sugar
- and water as needed.
- FOR THE SAUCE
- 6 -7 table spoons of extra virgin olive oil
- 4 cloves of garlic
- 1 liter of tomato puree
- 1 tablespoon of Tomato concentrate paste
- a pinch of asafoetida
- 1/2 tsp of dried thyme
- 6 fresh basil leaves ( you can also use dried)
- 1 tsp of Oregano
- 2 teaspoons of Himalaya pink salt (approx.)
- 1/2 tsp of black pepper
- pinch of baking powder.
- Pour about 4 tablespoon of olive oil into a heavy bottom pan.
- TOPPING
- 500gm of mozzerella cheese
- Vegetables as per taste (Aubergines, bell peppers)
- A handful of olives
- Ananas pieces (optional)
- Fresh Basil leaves, Rucola leaves for the garnish.
Instructions
To make the Pizza base:
Mix the yeast and sugar with a little water and set it aside to bubble.
Mill the grains and mix all the dry ingredients and take care to keep the salt to one side. While adding the yeast mixture make sure it doesn’t touch the salt. Salt will kill the yeast and the dough will not rise well.
Knead well by adding water as its mixing and till all the flour is well incorporated to the dough and leaves the sides of the mixing bowl. Be careful not to add too much water. Cover and let it rise in a warm place for about 1.5 hours.
Instructions for the Pizza Sauce
Pour about 4 tablespoon of olive oil into a heavy bottom pan and add the asafoetida and crush the garlic directly into the oil and mix in the tomato puree.
Give it a good stir and cook under low heat.
Add the tomato paste concentrate and stir to thicken the sauce. Reduce the heat and let the sauce thicken.
When the sauce has cooked down considerably, add the dried herbs, pepper and fresh herbs. Mix in the salt at the very end and just cook it shortly.
For the Topping
Chop the olives to thin rings, shred or cut the cheese to small cubes.
Chop the vegetables and saute it with a little olive oil and set it aside.
To Assemble the pizza.
First heat the baking oven to the highest temperature possible. If you are using a pizza stone, heat it too.
Divide the dough to 3 or 4 parts.
On a heavily floured surface roll them evenly.
Poke the base with a fork and spread the tomato sauce evenly.
Add toppings of your choice and sprinkle the cheese.
Bake in the oven for 10 min ( for Margerita). If you are adding vegetables, bake a little longer.
If you use ananas, squeeze out the juice and then add to the toppings. Serve hot with any salad of your choice.
Garnish with the fresh herbs and Rucola salad leaves if you have on hand.
PIN IT FOR LATER
OTHER SPELT GRAIN RECIPES YOU MAY LIKE
I have already shared a few Spelt recipes in this blog. Head over to the following recipes if you want more recipes made with spelt.
Thank you for taking the time to read this post. I would love it if you can share this recipe and give this recipe a 5 Star rating. Leave you comments in the section below. Looking to hear from you.
