The Science of Skinny Cookbook by Dee McCaffrey

Author:Dee McCaffrey [McCaffrey, Dee]
Language: eng
Format: epub
ISBN: 9780738217215
Publisher: Da Capo Press

SEASONED SPELT PIZZA CRUST

THERE ARE MANY WAYS TO MAKE A TASTY PIZZA BUT ONLY A FEW WAYS TO MAKE A TASTY CRUST that is also healthy. Pizza crust made with spelt flour tastes amazing, is easy to make, and ups the health factor by leaps and bounds.

This recipe can be doubled so you can freeze the extra dough to thaw and bake at a later time. You can also divide the dough into smaller portions to make individual-size pizzas. Add your favorite toppings and you’re good to go. For my favorite pizza, I use a tomato basil marinara sauce, steamed broccoli, fresh basil leaves, goat cheese, and a sprinkle of pine nuts.

• Makes 1 thick or 2 thin pizza crusts •

1½ cups warm water

1½ teaspoons raw honey

1½ teaspoons active dry yeast

3 tablespoons virgin coconut oil, melted, plus more for the bowl and pan

3 cups whole spelt flour or sprouted spelt flour

1½ teaspoons sea salt or Himalayan pink salt

½ teaspoon garlic powder

2 tablespoons chopped fresh herbs (such as basil and oregano), or 2 teaspoons dried Italian seasoning

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