I love pizza!!! It has been a family favorite since my childhood.
My grandmother had seven children and could not afford to make Chef Boyardee pizzas for her large family. So she looked at the ingredients and created her own version. She taught her girls how to make it and my mom taught me. I in turn have taught my daughter, Tiffany, how to make it.
Well, I decided I wanted to make it over to use sprouted spelt flour. It needed adjusting because spelt flour requires less liquid. I love the sourdough one but I have to be sure to get it mixed in the morning because it has to sit for at least 7 hours. But since sprouted spelt is sprouted flour, it can be used right away.
So you start with 1 cup of warm water, 1-2 teaspoons of oil, and 2 1/4 teaspoons yeast. Mom never added any sugar or honey, so I don’t. We’ve never had any problem with it.
I cover it with a clean towel and keep it in a warm place. In about an hour or so, it can be put onto the pizza pans. I used to use two 12-inch pans but I love using four 6-inch personal size pans now.
Divide the risen dough into equal parts. Lightly grease the pans and press one part one each pan.
Once it is in the pans, it is good to let it rise again for a little bit. Then add the sauce and toppings, except the cheese.
This night we used turkey pepperoni. But other nights we’ve added a slice of turkey bacon, canned mushrooms, diced onions, and diced bell pepper.
Bake it for about 15 minutes, until the crust is starting to brown. Then add one grated cheese stick (and we use fat free cheddar too) and cottage cheese, which is surprisingly good.
We eat this as a THM-E meal. It might be a very small crossover but if you are careful with your greasing of the pan and toppings, you’ll keep it in E territory, especially if you only use the 1 teaspoon of oil in the dough.
- 1 cup warm water (NOT HOT OR COLD)
- 2 1/4 teaspoon rapid rise or SAF yeast
- 1-2 teaspoons oil
- 2 cups sprouted spelt flour
- Make the water warm to the wrist but not hot. Put 1 cup into a bowl.
- Add the yeast and oil.
- Stir in 1 cup of the flour.
- Work in as much of the other cup as needed. (I usually use all of it but don't use too much so that it gets too dry).
- Cover with a towel and let rise for about an hour in a warm place.
- Lightly grease pizza pans. Spread the dough evenly on them.
- Let it rest again for about 20 minutes or up to an hour.
- Add sauce and toppings (NOT THE CHEESE YET)
- Bake 425º for about 15 minutes.
- Add cheese and bake to melt the cheese, about another 5 minutes or so.
Until next time, God bless,