LIGHT-TO-DIGEST SPELT FLOUR PIZZA

SHORT READ
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Traditionally, fast-action yeast is used to leaven pizza dough, but I’ve avoided it in this recipe as it can cause digestive issues for some. If you happen to make your own sourdough bread, you can use your starter with this recipe (see tip) – yeast from a good sourdough starter promotes excellent assimilation of the flour. The basil and olive oil help to counterbalance the inflammatory effect that tomatoes have on some people. Removing the tomato skins and seeds tends to minimize their inflammatory potential too.

Serves 2
Preparation time 20 minutes

Cooking time 10–12 minutes

FOR THE PIZZA DOUGH

150g (5½oz) spelt flour, plus extra for dusting

1 teaspoon cream of tartar or baking powder

¼ teaspoon bicarbonate of soda

1 tablespoon olive oil

80ml (2¾fl oz) water

pinch of unrefined salt

FOR THE TOMATO SAUCE

1 fresh ripe tomato

1 teaspoon olive oil

1½ teaspoons dried basil

tiny pinch of turmeric

unrefined salt and black pepper

FOR THE TOPPING

1 small beetroot, freshly cooked and sliced

75g (2¾oz) goats’ cheese or other soft white cheese, such as ricotta cheese

  • Preheat the oven to 220ºC/200ºC fan (425ºF), Gas Mark 7.
  • Put all the pizza dough ingredients into a large bowl and combine with your hands to form a dough. Separate the dough into 4 equal balls (or 2 larger balls, if you prefer). Dust your work top with flour, then roll out each portion to form a thin pizza base that is either round or slightly oval in shape. Transfer the dough bases to a baking sheet.
  • Put the tomato sauce ingredients into the jug of a blender and liquidize the mixture. Liberally spoon the sauce onto the pizzas. Finish by topping the pizzas with the sliced beetroot and cheese.
  • Bake for approximately 6 minutes, then open the oven door and, using a fish slice, gently slide the pizzas off the baking sheets directly onto the oven racks. Cook for a further 4 minutes, until the top of the pizzas turn golden brown and the undersides are firm.
    Transfer the cooked pizzas to a chopping board, slice and enjoy.

TIPS

  • This recipe can be adapted to make perfect mini pizzas to serve as an hors d’oeuvres at a party. Divide the dough into 16 balls and roll out mini pizza bases, then top and cook as directed.
    To make the pizza base with a sourdough starter, omit the cream of tartar and bicarbonate of soda. Add 85g (3oz) sourdough starter that has been activated overnight. Combine it with the remaining dough ingredients and leave to prove for 4 hours before rolling out to cook.

THIS IS AN EXCLUSIVE EXTRACT FROM THE AYURVEDA KITCHEN BY ANNIE HEIGHAM