Homemade Spelt Crust Pizza

13 60 333
Ingredients Minutes Calories
Prep Cook Servings
45 min 15 min 4
Homemade Spelt Crust Pizza
Health Highlights

Ingredients


1 tbsp Yeast, active dry
1 cup Water, filtered (warm)
1 tsp Honey, raw
1 pinch Sea Salt
2 cup Spelt flour
1 tbsp Extra virgin olive oil (for bowl)
1 tbsp Extra virgin olive oil (for pizza)
1/2 cup Cremini (Italian) mushroom (sliced)
1/2 cup Cherry Tomatoes (halved)
1/2 cup Kale (pieces)
1/4 small Red onion (sliced)
1 tsp Oregano, ground
1 tbsp Parmesan cheese, shredded (parmigiano reggiano - or nutritional yeast)

Instructions


  1. In a large mixing bowl add to warm water the yeast and honey, mix gently, and let this sit for 5 minutes.  It will ferment slightly and that is perfect.
  2. Add the flour and sea salt to the mixture and begin to combine.
  3. Once you have something close to a ball, transfer the mixture to a floured surface and continue to knead, adding flour if necessary.  You will want a ball with elasticity, but not too sticky.
  4. In a large clean bowl add olive oil, add the dough to the bowl and roll it around to cover the entire ball.  cover the bowl with a clean dish towel and leave to rest for about 30 minutes. Meanwhile, prepare your pizza toppings.
  5. Preheat oven to 350°F.
  6. Place the ball of dough on either a lightly floured pizza stone or a greased pizza pan and gently spread the dough out until the entire surface is covered.
  7. Drizzle olive oil on the pizza dough and then begin to add your toppings.
  8. Bake in the oven for about 15 minutes or until the edges are browned and crispy.
  9. Remove and let cool for 5 minutes, then slice and serve.

Nutrition Facts

Per Portion

Calories 333
Calories from fat 98
Calories from saturated fat 12.8
Total Fat 10.9 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 5.3 g
Cholesterol 0.9 mg
Sodium 162 mg
Potassium 395 mg
Total Carbohydrate 53 g
Dietary Fiber 10.1 g
Sugars 4.3 g
Protein 10.2 g

Dietary servings

Per Portion


Grain 3.3
Vegetables 0.6

Energy sources


Pygal58%464.8902753613471217.2194430415045530%293.00146882913214206.4594098500549312%346.8848847214205113.7383753541292358%30%12%CarbohydratesFatProtein
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