My first hand account of the ongoing search for health and wellness through a conscious focus on nutrition, cooking, ingenuity, and physical exertion. As an active stay at home mother of two young children, I spend large portions of my day in my kitchen inventing new recipes and reinventing old favorites into fun, healthy and delicious meals my whole family loves... especially while on the run... literally.
I am writing this recipe up as a separate post so that when I refer to it in other recipes it can quickly be referenced. I have also made pizza dough using regular organic whole wheat flour, as this dough can be a little more delicate. But I like to vary the types of grains I serve my family so this is a nice alternative to a regular wheat dough. Very versatile, it can be used to make a traditional pizza, pizza rolls or even sweet cinnamon rolls as a breakfast treat!
Spelt Flour Pizza Dough
dough before rising
2 1/2 C. whole grain spelt flour
1 tsp. baking powder
1/2 tsp. salt
3/4 C. warm water
1 T. pure maple syrup
1 packet quick rising yeast
3 T. olive oil, organic canola oil or melted organic butter
after an hour rising
In a small bowl, sift together the flour, baking powder and salt. In a larger bowl, add the warm water and maple syrup and dissolve the yeast packet until bubbles start to form. Add in the flour mixture and stir to combine. Pour in the oil or butter and mix well. Turn out the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic, adding more flour if necessary. Return the dough back to the mixing bowl and cover with a damp towel for about an hour. Once it has risen, punch down the dough and then knead it again for a minute. You can now either use it in a recipe or put it in the refrigerator until you are ready to work with it. If placing the dough in the fridge, make sure to put it in a sealed bag with room to expand as it will continue to rise a little.