Alright, I know my latest post was a pizza crust, but I can’t help it.. I loooove pizza and I think it tastes best when homemade. I have a feeling that my blog is eventually going to be comprised of pizza crusts of all sorts. It’s fun to experiment with different veggie based crusts (See 3 Ingredient Parsnip Pizza Crust (vegan)), but sometimes I just want the real deal – a thick and chewy crust with all the veggie toppings.
The base of this crust is equal parts almond flour and sprouted spelt flour. Spelt flour is great for baking and makes a perfect substitute for whole wheat flour; my crust was nowhere near as dense as it would’ve been had I used whole wheat flour. Why sprouted spelt flour? I’ve noticed a difference in my digestion ever since I started incorporating sprouted grains and nuts into my diet. I’m not a nutrition expert, but here is a great article discussing what sprouting actually means and the benefits of consuming sprouted grains.
Here’s what I used for this crust:
-One Degree Organics Sprouted Spelt Flour
-Bob’s Red Mill Almond Meal
-HimalaSalt Himalayan Pink Salt
-Bob’s Red Mill organic cornmeal
-4th & Heart Himalayan Pink salt ghee
-Hodgson Mill Fast Rise Yeast
Spelt & Almond Flour Pizza Crust
- 1.25 cups sprouted spelt flour
- 1.25 cups almond flour
- 1 (.25 ounce) package fast rise yeast
- 1 tsp granulated sugar
- 2 tbsp ghee, melted (plus more for brushing)
- 1 cup warm water (110 degrees F/45 degrees C)
- 1 tsp Pink Himalayan salt
- cornmeal, for dusting
- spices and toppings of choice
Preheat the oven to 425 F. In a large mixing bowl combine the yeast, water and sugar. Let sit for 5-10 minutes or until it starts to look foamy.
Stir in the flours, Pink Himalayan salt and melted ghee until combined. During this step, I added ground black pepper and oregano. Use your hands if necessary to make sure everything is mixed together and form a dough ball. Let rest for 5 minutes.
Turn the dough onto a lightly floured surface. Pat and stretch the dough into a circle, 1/4-1/2" thick depending upon how you like your crust.
Transfer crust to a pizza stone dusted with cornmeal or a greased baking sheet. Lightly brush the top of the crust with melted ghee. Pre-bake without toppings for 8-10 minutes.
Add toppings of choice and bake for another 10-15 minutes or until the crust is golden brown. Let the pizza cool before serving.
-You can substitute olive oil, coconut oil or avocado oil for ghee.
-You can also substitute coconut sugar for granulated sugar.
I topped mine with hummus, nutritional yeast, red onions, sweet peppers, mushrooms and herb-garlic Treeline treenut cheese. Yum!