Spelt Pizza with Potato, Spinach & Goat Cheese.

Spelt Pizza with Potato, Goat Cheese & Spinach“So, when the craving for pizza hits me, I no longer make a call to some cheap and greasy take-out place… or pop in a frozen pizza with nitrates, preservatives and loads of meat, wheat and dairy.  Oh no, I have been strong, and as a result, have come up with a delicious recipe that is low on the dairy and wheat factors, but strong on flavor and nutrition.Spelt Potato Goat Cheese PizzaSpelt is a hardy grain, and an ancient relative to wheat. It was a staple grain in the diets of Europeans since the Bronze Age to the Middle Ages, and has recently made a come-back as a health food.  It naturally has a lower gluten content, and although not suitable for people with celiac disease, it may be for people who have a wheat allergy or intolerance. Also, it’s a great source of fiber.  Goat Cheese, or chèvre, is tart and sweet, and really complements the slight nuttiness of the spelt dough.Spelt Potato Goat Cheese PizzaRecipe for Spelt Pizza Dough 

  •  1 Tbsp dry yeast
  • 1 cup of warm water
  • 2-1/2 to 3 cups organic whole spelt flour (I use Bob’s and Arrowhead)
  • 2 Tbsp olive oil
  • pinch of sea salt
  • olive oil for the bowl
In a larger mixing bowl, dissolve the yeast in 1 cup of warm water. Add flour, oil, sea salt, and mix well. Work in to a manageable dough, knead on a well-floured surface for 5 minutes, adding more flour as the dough gets sticky.  Wash out the bowl and grease with olive oil.  Put the dough back into the bowl and turn once to cover with oil.  Cover with a clean kitchen towel and let rise for one hour.
 
Once the dough has doubled in size, punch it down and divide in to two pieces.  On a flat work area, roll the dough briefly for a minute, and set aside to relax in a bowl or on a sheet pan dusted with flour for 10 minutes.
 
Preheat oven to 475 degrees, and prepare toppings.
 
Super simple Pizza Sauce
  • 1 can of organic diced tomatoes with garlic and onion 
  • 1 small can of organic tomato paste
  • 1 tsp of raw sugar
Heat on stove top until combined and saucy.
 
You can either saute or bake thinly sliced potatoes.  I used the bagged kind and heated them on the stove top for 10 minutes with some olive oil and chopped onion.
 
Spelt Pizza on a sunny day
As with most pizzas, you can be creative and add whatever toppings suit your cravings.  I finished this one off with baby spinach, herbed goat cheese, and red pepper flakes.
 
Brush pizzas with olive oil, top with toppings, and bake for 10 to 15 minutes.
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This entry was posted in Food, pizza, recipe, spelt, vegetarian, wheat-free. Bookmark the permalink.

7 Responses to Spelt Pizza with Potato, Spinach & Goat Cheese.

  1. Sarah says:

    Looks yummy! Thanks for the recipes. :)

  2. Elaine Mack says:

    Dear Barbara

    Thanks for the wonderful recipe. Those people who think that pizza is “junk food”need to look at this recipe, and many others. Pizza is what you want it to be, literally.

    Spelt is my number one grain, but use others as well. If you want a crispier crust, try putting in a tablespoon or two of millet flour in your spelt dough. Not too much though. Millet acts much like corn meal, and can a good substitute for those allergic to corn.

  3. christine says:

    I tried spelt crusted pizza for the first time a few months ago. I fell in love with spelt’s nutty flavour and crunch, and wanted to make this pizza for myself at home!! Thanks for this wonderful recipe:)

  4. Courtney says:

    Thank you for posting this spelt crust recipe! I’m printing it out & will make it now. I first heard of spelt through the eat right for your blood type books & it is a great wheat alternative.

  5. Just found this through a link on The Kitchn. Looks wonderful. I’ve been looking into pizza making (we love pizza but always get cheapie store ones…tasty but not the healthiest). I also have recently fallen in love with spelt. Perfect timing! I’m so excited to try this.

  6. Jenn Ellen says:

    Great recipe! Very easy and very tasty! I put some fresh herbs in the dough before baking. yummmm
    Is it possible to freeze or refrigerate extra dough?

  7. Vince says:

    Dear Barbara, thank you for this lovely recipe. I hope you don’t mind me using one of your images to reblog a link to your recipe on tumblr. Credit where credit’s due I only provide a link to this post. Kind regards, Vince

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