Yes. Here follows a receipe for a tasty pizza. It’s also a healthy, or at least, relatively so compared to your average takeaway or supermarket pizza. It tastes just like a normal homemade pizza. The key word here is ‘homemade’. Any homemade pizza is going to be somewhat rustic compared to a shop/restaurant pizza. But, if you want to eat pizza without having a wheat overload, this is pretty much toptastic!
(this receipe is my very adapted version of a pizza receipe in the brilliant book “Boost your child’s immune system” by Lucy Burney.)
250g spelt flour – wholewheat spelt is better for your bowels, but white spelt is somewhat lighter! And 200g Kamut flour – quite difficult to find. In Bristol, I get mine from Wild Oats or Waitrose.
1 teaspoon of yeast
About 220ml warm water (but you may need to add more to make the dough doughy! (Kamut seems to require quite a lot of water.
3 tablespoons extra virgin olive oil
A bread machine makes it easier. Yes, I know it’s cheating if you are a superhero. But I am not, so we cheat, and it means we get to eat lush homemade pizza more than once a year.
Put it all in the bread machine, set it to ‘pizza dough’ and let the whole fandangle get to work. During the mixing cycle, keep an eye on the mix – it should start to look like dough pretty quick, so if it doesn’t, you need to add a little extra water until it does. Easy as you go though – too much and your pizza is putz!
After mixing, roll out the dough – this amount should make enough for two big pizzas and three or four little ones (or do what I do – break it in half, stick one in a bag n freeze, and use the other to make a large and two small pizzas). Once you have rolled out your pizzas onto floured trays, let them rise for a couple of hours. Then, add toppings such as passata, peas, sweetcorn, pineapple, mushrooms, onions, etc. If you have loads of lush toppings, you will only need a couple of bags of mozzarella cheese to top them off. And if you are cheese-free, go crazy with the herbs. Herbs make a pizza.
Cook in the oven (on about 200 Centigrade, or 400 F) for about 15-20 mins. Eat with whatever you like to eat your pizza with, and feel proud and strong!
This wheat-free (but not gluten free) pizza is just one of the ways that I recommend adding different foods into your life – something that I do with my clients a lot.