We love making homemade pizza's at our place. It's a fun family activity and everyone can choose their own toppings. We make this really yummy homemade dough which we roll out thin for a crispier pizza base.
We love plant based veggie pizzas with dairy free cheese for the top, and seeds rolled into the base for some extra crunch. Our favourites are sunflower and sesame seeds.
I usually prepare the toppings while the dough is resting and rising. If you are in a hurry and don't have time for the dough to rest, you can still roll and use straight away. It still tastes great, however will not be as light and fluffy.
I choose Spelt flour as I love the density and flavour as well as it being an ancient grain. It's not gluten free, however most people tolerate it very well, even with a gluten intolerance or sensitivity. For Coeliacs please substitute with suitable gluten free alternative.
The cashew flour we use is literally ground up cashews until they resemble a flour like consistency. They add a beautiful toasted flavour to the pizza base.
No candy thermometer? No worries!!
A handy little tip when adding the dry yeast powder to the water, is to test the temperature using your finger. It should feel like a warm soup temperature, not luke warm and not too hot. This is necessary to activate the yeast granules. The raw sugar also helps this process by helping the dough to rise.
Pizza With Spelt & Cashew Crust
Serves: 4 people
- 1 sachet dry yeast powder
- 1tsp raw sugar
- ½ cup warm water *approx. 40 degrees
- ½ cup cashew flour *made from raw cashews
- 1 cup spelt flour
- 2tbs olive oil
- 1tsp garlic herb powder
- ½ tsp dried Italian herbs
- ½ tsp of salt
- Place warm water (measure with thermometer) into a bowl and sprinkle yeast powder and sugar over the top, stir and let sit uncovered for 10 minutes to allow yeast to activate.
- Grind up whole raw cashews to make ½ cup of cashew flour.
- In a separate bowl add spelt flour, cashew flour, herbs, salt, olive oil and yeast mixture.
- Knead into dough on a lightly floured surface for a few minutes until all ingredients are combined and you can form a nice ball.
- Place dough in a glass bowl, cover with cling film and a tea towel and allow it to sit in a warm room to prove for 1.5hours or until dough has doubled in size.
- Cut dough in half or quarters and roll into flat pizza bases about ½ centimeter thick.
- Place bases on baking trays lined with baking paper and cook for 6-8 minutes or until lightly golden brown in a hot oven at 200 degrees.
- Add your favourite toppings and enjoy.
- Candy thermometer
- Glass bowl
- Baking trays
- Rolling pin
- Baking paper
NB: You can make this gluten free by substituting the spelt flour.
Toppings: Avocado, salsa, pesto and coconut feta, fresh thyme.
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Eat Well! Be Well & Enjoy Life!
Naturopath & Live Blood Microscopist
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