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Pizza base ingredients: 1/3 cup spelt flour pinch sea salt 1 tsp chopped green chilli 1/2 tsp fennel seeds 2 tsp chopped fresh rosemary 2 tablespoons water

Topping: I use whatever I haven the fridge. Pizza is great for using up leftovers. For the tomato base I use blended fresh tomatoes with a little basil or garlic and a teaspoon of tomato concentrate. Then get creative! For the pictured pizza my toppings were:

Beef tomatoes, chestnut mushrooms, dandelion root and leaves from the garden, sun blush tomatoes, torn green olives, coriander, basil, samphire and spring onion.

Method:

  1. Add the spelt flour in a big mixing bowl, add the salt, chilli, fennel and rosemary and mix. Slowly add the water little by little until you can form a dough. If the dough is too wet add a little more flour. If it is too dry add a little more water
  2. Roll the dough out on a floured surface until 2 mm thick with a rolling pin.
  3. Pu a plate or bowl on top of your dough the size you want your pizza and cut around it to get a nice even round pizza base.
  4. Heat a crepe pan (or another really flat pan) until slightly smoking add a small amount of coconut oil.
  5. Place your pizza base in the hot pan and let it cook for about 1/2 a minute on each side.
  6. Spread your tomato base onto your pizza and add your favourite toppings.

 

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