Serves 2 hungry people or 4 smaller portions
1 cup spelt flour (I use wholemeal spelt flour)
½ cup almond flour
½ tablespoon extra-virgin olive oil
½ cup water
a pinch of salt
Preheat the oven to 180oC on fan bake.
In a mixing bowl, combine the spelt flour, almond flour, olive oil, and salt. Mix well until combined. Add the water and mix until a dough is formed, and roll into a ball. The dough should be soft. If the mixture seems too wet, add more spelt flour. Transfer the dough onto a lightly floured surface and knead for 5 minutes. Place on a sheet of baking paper and shape into a circle roughly with your hands/fingers or use a rolling pin, whatever your preference, then place onto an oven tray or pre-heated pizza stone.
Bake in the oven for 10 minutes.
When ready remove the base from the oven and cover with toppings of your choice, then cook for another 10 minutes.
Change it up:
I like to add dried herbs into the base mix to give extra flavour. Try 1 tsp garlic powder or onion powder with 1tbsp rosemary, oregano, thyme or sage.
If you’re not making the pizza straight away, wrap the pizza dough in plastic wrap and place in the fridge.
By making your own pizza bases you can control what is going in them and they will have far fewer preservatives. Experiment with toppings based on what you like and what’s in season. Start with a tomato paste base and add fresh tomatoes in with your toppings. Don’t forget to add your greens, spinach and rocket are great and lots of fresh herbs work really well too. You can decide how much cheese and what type of cheese you use if any, giving you more control over your nutritional/calorie intake. Make sure to add heaps of vegetables!
Tomatoes have high levels of vitamin A, C, great antioxidants, as well as B6, and folate, essential for energy production.
Greens are a superfood in my book providing a massive array of vitamins and minerals, assisting the liver with its essential detoxification role.
Cheese in moderation is ok, but steer away from cheddar and hard yellow cheeses. Try some crumbled feta as an alternative (a little goes a long way), and experiment with goat or sheep’s milk feta for a different taste.
For more decadence and interest add some antipasti items such as dried tomatoes, olives, capers or artichoke hearts.