This morning, my toddler and I sat happily playing with Duplo as the sun streamed through the windows of the conservatory. Perhaps it was the sunshine - unfamiliar to those of us living in London, and more reminiscent of mornings in Italy - that put me in the mood for making pizza.
The only problem was how to make a gluten free base that would also be acceptable to my husband and toddler. I had previously experimented with cauliflower bases, and while my husband graciously admitted it was the best cauliflower he had ever eaten, the effort that went into making it, and the not-really-a-pizza-crust-at-all taste, meant that neither of us felt like eating it again.
I have been experimenting a lot lately with Spelt flour. For a year now I have been on the FODMAP diet, which excludes most foods containing gluten and dairy. Spelt is an ancient form of wheat, and although it does contain some gluten, it is able to be tolerated more easily by those of us who find the fructans in wheat difficult to process. So far, I seem to be able to tolerate it, and it means I can make a wider variety of baked goods, which is no bad thing!
I found my faithful Edmonds Cookbook, and tweaked the recipe in there to make some delicious spelt bases for our Sunday lunch. Both the toddler and the husband declared the pizza to be delicious, so I think this recipe will definitely become one of our weekend favourites!
Spelt Pizza Bases
Makes three small pizzas
1 ½ cups spelt flour
7g instant yeast
1 tsp salt
½ tsp sugar
Makes three small pizzas
1 ½ cups spelt flour
7g instant yeast
1 tsp salt
½ tsp sugar
1 tbsp oil
½ cup warm water
Put the spelt flour into a large bowl. Add sugar and salt to one side of the bowl, and the yeast to the other. Mix the oil and water together. Make a well in the middle of the flour and add the water and oil. Mix until the mixture just comes together and tip it out onto a lightly floured surface. Knead until smooth and elastic. Put in a lightly oiled bowl and cover with cling film. Leave in a warm place for about an hour, or until it has doubled in size.
Lightly knead dough again and divide into three balls. Roll balls out into thin rounds and place on pizza pans. Cover with tomato passata and a variety of your favourite toppings before cooking at 220C for 15 minutes until the dough has risen a little around the edges and the cheese is golden.
½ cup warm water
Put the spelt flour into a large bowl. Add sugar and salt to one side of the bowl, and the yeast to the other. Mix the oil and water together. Make a well in the middle of the flour and add the water and oil. Mix until the mixture just comes together and tip it out onto a lightly floured surface. Knead until smooth and elastic. Put in a lightly oiled bowl and cover with cling film. Leave in a warm place for about an hour, or until it has doubled in size.
Lightly knead dough again and divide into three balls. Roll balls out into thin rounds and place on pizza pans. Cover with tomato passata and a variety of your favourite toppings before cooking at 220C for 15 minutes until the dough has risen a little around the edges and the cheese is golden.
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