This recipe is adapted from The Real Food Kitchen by Dr Libby. The pizza is a lot healthier than any takeaway one because spelt flour has a lot less gluten (hello no bloating/ food baby) and more protein in it. The extra protein makes a few slices so filling. Another massive plus of making your own pizza apart from being pretty stoked you made it yourself is that the toppings aren’t full of sugar and nasties. The picture above shows that I was lucky enough to have homegrown tomatoes to make the sauce out of and we served fish with it.
- 4 – 5 cups of spelt flour – some of it is for kneading
- 1 tsp of salt
- 2 tsp dried yeast – if you buy it in a box of individual packets it lasts longer if you don’t use it that often
- 1 Tbsp of maple syrup – if you only have white sugar then that is fine
- 2 ½ – 3 cups of warm water
- 2 Tbsp of olive oil
- 2 cans of chopped tinned tomatoes, drained – keep the liquid tomato sauce as a base for e.g. mince sauce
- Fresh/ dried herbs such as oregano, basil, parsley and thyme
- Salt and pepper
- Olive oil
- A drizzle of balsamic vinegar, maple syrup
- Optional extras: pesto, olives, sundried tomatoes
- Place the flour and salt in a bowl. Make a well in the centre and pour in the yeast, maple syrup and water.
- Mix the dough with your hands and then put the dough onto a lightly floured board to knead for about 8 minutes (its quite a wet dough)
- Oil the bowl with half of the olive oil and put the dough on top of the oil. Cover and set aside while you prepare the topping.
- Preheat the oven to 200°C/ 400°F. Mould the dough onto an oiled tray/ pizza dish and prick with a fork all over
- Bake the base without any toppings on it for 4-8 minutes and then take it out of the oven
- Add the drained tomatoes onto the pizza base and then add a drizzle of oil, balsamic vinegar and maple syrup before sprinkling on the herbs, salt and pepper. You can add as many of the extras as you like on top.
- Put the pizza back in the oven for 5-6 minutes until puffy and golden.
- Serve with the raw pickled vege salad. Enjoy!
Raw Pickled Vege Salad
Serves 4 – 6 as a side
The only piece of equipment you need for this is a potato peeler!
- Courgette/ zucchini – about 1 per person
- ¼ of a cucumber
- 2 Tbsp of apple cider vinegar/ lemon juice
- 4 Tbsp of olive oil – ideally Extra Virgin
- Salt and pepper
- 3 Tbsp of herbs such as parsley and mint, finely chopped if they are fresh or you can just use dried parsley
- Optional: ½ a clove of garlic, crushed
- Optional garnish: ½ of a fresh chili, thinly sliced or a pinch of dried chili flakes
- Firstly wash the veges and then cut both ends off the courgettes
- Use a potato peeler to create long ribbons of the vegetables, stopping when you reach the watery inside where all the seeds are
- Place the ribbons into a shallow salad bowl and add all of the dressing ingredients to the bowl
- Use your fingertips to gently toss the vegetables so that each ribbon is fully coated in the dressing
- The longer you leave the salad the softer the veges will become since the salt and acid draws out the water from the veges. If you are planning on leaving the veges for 15 minutes or so or like the veges more pickled, add the lemon juice/ apple cider vinegar first and then pour off the extra liquid before adding the rest of the dressing ingredients.
- Enjoy as a fresh, delicious salad!