I was always intimidated by the idea of making any bread related food, but once I gave this spelt pizza base a go I realised how easy it actually is and haven’t looked back since! I have made it in all different shapes and sizes, from a large family style pizza, to mini heart shaped ones. The options of toppings are endless so experiment as much as you want, with whatever you have on hand. This is a staple in the Vegetarian Treehouse Kitchen and every time I make I am so glad I didn’t decide to order in!
Spelt is a wheat free flour, which is packed with nutritional benefits from regulating the body’s metabolism to lowering blood sugar, and reducing cholesterol levels. It does however contain very low levels of gluten therefore if you are celiac I would recommend replacing it with rice or quinoa flour.
Ingredients (Serves 4-6)
4 cups wholegrain spelt flour
3/4 cup warm water
1 1/2 tablespoons dry active yeast
3 tablespoons olive oil
3 tablespoons zataar
Salt to taste (preferably Himalayan pink salt or sea salt)
4 vine tomatoes
1 tablespoon dried oregano
1/4 cup tomato paste
1 teaspoon coconut sugar / brown sugar
1 medium onion – sliced
1 tablespoon coconut oil
1 pack chestnut mushrooms – sliced
250 gram pack halloumi cheese – sliced
salt & freshly ground black pepper to taste
Preheat the oven to 175 degrees Celsius.
Sift 3 1/2 cups of the spelt flour into a large mixing bowl.
Gently whisk the yeast in 3/4 cup water to dissolve.
Add the yeast and olive oil to the flour and stir in until you have a consistent texture.
Then start kneading the dough on a clean floured surface for about 5 mins.
Place the dough back in the bowl, dust with some flour and cover with a damp towel. Leave the dough to rise for approx. 1 1/2 hours, until it has almost doubled in size.
In the meantime you can make the topping….
Cut the tomatoes in half and place cut side down on a lined baking sheet and place in the oven for 20 mins.
Heat up the coconut oil in a pan on medium/high heat, and add the onion. Season with salt and freshly cracked black pepper. Leave to cook, stirring occasionally, for 25-30 mins, until caramelised and set aside.
Remove the tomatoes from the oven, and leave to cool for about 10 mins. Then remove the skins and place in a medium sized bowl.
Add the oregano, tomato paste, and sugar to the tomatoes. Whiz all the ingredients with a hand blender or normal blender, until you have a smooth sauce consistency. Taste and season with salt and pepper.
When the dough has risen, oil a lined baking sheet and set aside.
You can divide the dough up into 2 medium sized pizzas or 1 large pizza, it’s up to you.
Dust a clean surface with flour and roll the dough out with a rolling pin, adding the zataar and salt as you go, and pinching the edges with your fingers. The dough will rise slightly so roll it out as thin as possible.
Place on the oiled and lined baking sheet and brush the edge of the pizza with olive oil and add the the toppings, starting with the tomato sauce, caramelised onions, mushrooms and finally halloumi cheese.
Pop in the oven for approximately 30 mins, if you’re making smaller pizzas bake for less time, about 20 mins.
Take out the oven, cut up and enjoy!