Vegetable Pizza w/Spelt Crust





















The first time I made this pizza I was inspired by the sauce thanks to Jim Lahey's book My Pizza. But since I don't do wheat or yeast I have to research and improvise the rest. The sauce is absolutely amazing it only takes 3 ingredients to make and does not require pre-cooking. The pizza sauce is that of an old fashioned pizza taste, excellent. The following is my take on a pizza marinara, I simply use a yeast-free spelt crust and substituted the garlic for red onion.





















Spelt Pizza Dough (yeast-free)

1 ¼ cup spelt flour
½ tsp sea salt (or Himalyan)
1/4 to 1/2 cup warm water
More flour to work with
  • Mix spelt flour, sea salt and mix well (crush sea salt to a fine blend if coarse)
  • Add water little by little until it forms a doughy texture
  • Move thou dough lightly, do not knead the dough
  • Transfer to a clean bowl and cover in plastic wrap or with a towel on top of the bowl for 1hr to over night. (preserve in the freezer if out overnight, otherwise it will rot in the refrigerator) 
yields 2 to 3 8-inch pizzas
    Stretching the Dough

    • Powder your hands 
    • When the dough is ready take a handful of the dough and cover with flour so that it does not stick to your hands
    • Spread a generous amount of flour on top of the surface you are working on
    • Form the dough into a small ball
    • Flatten the dough ball into the working area, press down and flatten with your finger tips
    • Turn the dough around and do the same
    • Continue to do press each side 4 to 5 times
    • Pickup the dough gently and pinch and rotate at the point where the crust begins. (this determines how wide your crust is compared to the center of your pizza)
    • Continue this action until you notice that the dough is stretching. 
    • The middle should be thin but not see through. 
    *once you get the hang of it stretching the dough becomes simpler


    Tomato Sauce
    3 roma/plum tomatoes
    1 tsp olive oil
    ¼ tsp sea salt or more to taste (or Himalayan salt)
    water for boiling for 10-15 sec
    • Cut away the dry stem part of the tomatoes found at the top
    • Leaving the core tomato intact (no slicing yet)
    • Place 1 or 2 tomatoes at a time in boiling water for 10-15 sec
    • Remove with a slotted spoon and place somewhere to cool
    • Cut into wedges then squish with your hands or a potato masher (leave in all the pulp and seeds, do not blend)
    • Stir in olive oil & sea salt
    *the sauce will last 7 days, covered in the refrigerator. See here for a pasta tomato/marinara sauce.



    Making the Pizza
    The pizza recipe here is my take on a pizza marinara. When you decide to put your own pizza toppings simply begin by adding sauce and basil before customizing your pizza. The pizza brings out its best flavors here because of how its cooked, this inspiration is credited to serious eats Bringing the Neapolitan Pizza Home.
    • Prepare the dough into a pizza pie shape with a some flour lightly on the bottom
    • Add sauce, dried or fresh oregano (minced), red onion (chopped), drizzle olive oil atop (optional) and fresh basil leaves or throw in the fresh basil atop after the pizza is cooked, it's up to you.
    • Pre-heat a skillet on high heat
    • Turn on the oven broiler on high
    • Place the entire pizza atop the skillet and place in the oven
    • Keep an eye on it until the top is cooked properly, feel free to pull it out for a bit to get a good look
    • When the top is good take the pizza out and if the bottom needs more cooking than just heat up the skillet
    Make sure that your skillet is able to be placed in the oven. It takes just a few minutes to cook so keep an eye on it. When ready place somewhere to cool.

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    This is my take on pizza toppings, sauce, sprinkled basil, red onion rings, green bell peppers and portobello mushrooms (both sliced thin)


















    Pizza Marinara
















     

    This is another pizza marinara, it got burned a bit but it was still tasty














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