You guys, guess what? I made a GIF! Well, if you’re into technicalities, I asked a wonderful soul to make it for me, but who’s into technicalities? Not me. I have put it at the end of the post so, if you’re super keen to get your GIF on, you can scroll right on down there and have a look. Otherwise, the post starts….
Spelt, otherwise known as hulled wheat or dinkel wheat (which is my favourite name, for obvious reasons) is an ancient wheat species from the fifth millennium BC. That’s some old fibre, right there!
This old-as-the-hills grain is packed with goodness in the form of manganese, protein, copper and zinc. The best bit? People with wheat sensitivities sometimes find that they can eat spelt. I suspect this is because it has avoided the inbreeding that we humans have subjected other more common forms of wheat to. Or maybe it’s just because it is a grain we haven’t saturated our diets with yet and thus our bodies haven’t built up an intolerance to it. Either way, I’m a huge fan of the stuff.
So, because I want to share the spelt love, here’s a pizza recipe for all of you lovely folk who love pizza (and who doesn’t love pizza?!).
This is what’s in the dough (these measurements will make two bases, so you can chuck one in the freezer for another time):
- 3 cups of wholemeal organic spelt flour (plus a bit extra to use during the kneading phase)
- 2 tbsp. of almond oil (plus 1 tsp. extra to coat bowl)
- 1 tsp. of sea salt
- 1 tbsp. of Manuka honey
- 1 cup of warm water with yeast dissolved in it (refer to yeast packet for instructions)
To make the dough, just combine the spelt flour and salt in a bowl and make a well in the middle. Add the yeast mixture, oil and honey. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Then use your hands to mould the dough into a ball.
Next, turn the dough onto a lightly floured surface then knead until it is smooth and elastic. Brush a bowl with a little bit of the oil. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm place so that it can rise. It will take about 30 minutes and the dough should double in size.
Once the dough has risen, knead it with some extra flour and roll it out so that it is about 1cm thick.
Pop it in the oven for 10 minutes and then take it out so that you can put the toppings on.
- One handful of baby spinach
- 1 cup of sliced button mushrooms
- Half an eggplant (sliced and roasted with olive oil, sea salt, turmeric and cayenne pepper)
- A couple of sliced spring onions (keep the green part to sprinkle on top once the pizza is cooked)
- 3 tbsp. of pesto (the one pictured is Botanical Cuisine’s Basil and Kale Pesto, and it is to die for!)
- A pinch of truffle salt (or sea salt)
- 1/4 cup of feta
Spread the pesto on your base and then layer the remaining ingredients on top, finishing with a sprinkle of the truffle salt.
Put it back in the oven for 10 minutes and you are cooking with gas… or electricity, if that’s more your style, you 21st century person you!