Whaaaaat? Happy April.
And good morning! I have food to share with you.
I have been revisiting my standard menu, and thinking about what foods I’m interested in eating these days. Right now, it’s a bit more fruits and vegetables, more cooking and baking, and ordering fancy new ingredients online because I have fun doing it.
One new (to me) ingredient: spelt flour. I ordered a bag after I took a trip to this amazing little bed and breakfast in the Poconos last fall. The owner was all about healthy delicious foods. Everything she served had ingredients that she’d thought about. There were three course breakfasts with overnight oats and eggs benedict, and there were amazing cookies that tasted nothing like health food.
She told me she never uses white flour. And her favorite was spelt. She had it in a big glass canister on her counter.
I have big plans to get her cookie recipe from her soon. But in the meantime, I had this little bag of spelt flour.
Its color threw me a little bit. It’s darker than I thought it would be. But it totally stands up to everything I learned about it online. When you bake with it, it’s much lighter and less whole-grain-tasting than standard whole wheat.
One of my friends shared a spelt pizza dough recipe with me, and it was a great starting recipe.
It doesn’t include yeast. At first, I worried that would mean it wouldn’t be soft and delicious. But it actually just means you don’t have to wait for the dough to rise, and you can throw it together on a weeknight and have homemade pizza from scratch.
I made half of this recipe on Saturday just for me. (That’s all the photos above.) I rolled it out very thin and got two nice servings out of it. I liked it so much, I made it again on Monday into a regular pizza. (That’s the photos below.)
QUICK SPELT PIZZA
Adapted from ReLove Planet.
- 2 cups spelt flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp dried basil
- 1 tsp garlic garlic seasoning (from Tastefully Simple, or garlic powder)
- 3/4 cup water
- Combine dry ingredients together in a medium bowl (I used my stand mixer).
- Slowly add the water and start kneading together.
- Roll out the dough on more spelt flour. Dust a baking pan or pizza stone with cornmeal, and build pizza on top.
- Bake at 350* F for 20 minutes, or until crust is cooked and cheese has melted.
For this version, I heated up the pizza stone for a while as I prepped the crust, and didn’t roll it out quite as thin.
As long as you don’t add too much water, the dough is pretty forgiving and easy to work with.
And umm, I could eat pizza every single day and still love it. This spelt pizza is a nice step up from our takeout-every-other-week phase earlier this year.