I love pizza. It’s my #1 favorite food. I know, not what you’d expect a nutritionist to say, but it’s true.
We used to buy frozen pizzas all the time, which is fine if you’re in a pinch, but now we make our own healthy pizza. It’s fun to do on a Friday night if you don’t have any plans. Pour a glass of wine for you & your sweetie, and make a night of it!
I use spelt flour for the crust, which is not gluten-free, but easier to digest for those with tummy issues (ie. IBS, gluten sensitivity, etc.). It’s also really easy to make because it doesn’t require yeast, which means you don’t have to wait for it to rise. You simply make it, and bake it.
In terms of toppings you can use whatever you like. I personally like traditional tomato sauce for the base, but you could also use pesto. I love a lot of toppings, but you can make it anyway you like – enjoy!
Healthy Spelt Crust Pizza
Makes 1 large pizza
1-1/2 cups spelt flour
1/2 tsp fine sea salt
1 tsp baking powder (aluminum-free)
1/4 cup water or unsweetened almond milk
1/4 cup grapeseed oil
½ cup pizza sauce
1 ½ cups shredded old cheddar cheese (make sure you buy white – orange cheese has dye in it!)
1/3 cup crumbled feta
½ package cremini mushrooms (diced small)
½ green pepper diced
½ cup sundried tomatoes diced
½ cup green olives diced
4 slices nitrite-free proscuitto
Preheat oven to 425 degrees.
In your mixer bowl, combine flour, salt, and baking powder together.
In a separate small bowl, beat the egg, half the oil, and milk with a fork.
Add the egg mixture to the dry ingredients, and using your dough hook, turn the mixer on low until dough ball forms (you may need to add a bit more flour to prevent the dough from sticking to the side of the bowl). You may have to stop the mixer every couple minutes to make sure all the flour is combined.
Sprinkle some flour on a flat, dry surface and roll your dough into a ball. Knead the dough for a few minutes.
Using a rolling pin, roll out dough into a circle, transfer onto your pizza pan, and press out towards the edges. Curl the edges to form your crust (keep in mind that this is a thin-crust dough recipe).
Brush the dough with the remaining oil.
Add the pizza sauce (spread out from the middle), half the cheese, prosciutto, sun-dried tomatoes, mushrooms, green peppers, & olives and top if off with the rest of your cheese.
Bake for 20 minutes. Let cool for a few minutes, and slice using a pizza cutter – enjoy!
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