2 cups whole-grain spelt flour, plus additional for dusting
1/8 tsp sea salt
In a small bowl, mix together yeast and 2/3 cup warm water. Set aside for 10 minutes.
In a medium bowl, mix together flour and salt. Add water mixture to flour mixture. Knead until a smooth, elastic dough forms, about 7 minutes. Place in a bowl and cover with a damp cloth. Set aside for 1 1/2 hours to let dough rise.
On a well-floured surface, roll out dough to a 17-inch circle, flipping every so often while rolling. Fold over edges of dough and pinch into place. You will end up with a 15-inch crust. Place on a large parchment-lined baking sheet and brush with 1 tsp grape seed oil before adding toppings. Bake at 500° for 8 to 10 minutes.
An ooey-gooey pizza without cheese? You bet! Our creamy cheese made from blended pine nuts, garlic and dill adds serious flavor and texture to this whole-grain pizza with roasted sweet potato and balsamic-glazed fennel.
Giving up gluten doesn’t have to mean saying goodbye to your favorite foods like pizza. Here, we show you how to make your own crust using quinoa as a base, and we’ve piled heaps of mushrooms, cheese and chicken on top for a pizza that’ll beat any delivery joint's.
There are so many things you can do with a good pizza crust. I have to admit that there is this amazing little Italian deli a few miles from my house that sells pizza dough, and I sometimes stop in on the way home and buy a bag or two to make dinner. But it is easy to make your own crust, too. The fun part of pizza making is getting creative with toppings, using whatever we have in the house. We have been putting hummus on our pizza crust for quite some time. On top of the hummus, you can put any greens you have. Sometimes I use watercress or baby spinach for the kids because they are milder, though I love to use fresh spring baby arugula. The sautéed mushrooms add a great texture and pop of flavor.
Colorful and full of flavor, this gluten-free, grain-free “pizza” features a crust made of cauliflower, garlic, egg whites and cheese – no flour! To save time, prep and roast the butternut squash and mushrooms first.