Perfect Pizza at Home »
InstructionsI kept it a little artisan looking by making it square. As you can see its not perfectly shaped because spelt flour has way less gluten than regular flour and stretching it is a hard job. The taste made up for it though as both my husband and I decided it tasted better than any pizzeria in NY!
Category: Food & Cooking
Type of item: Food
I used the Napoletana base recipe but used spelt flour instead of regular flour as I am insulin resistant and my doctor asked me to make the switch to spelt from regular flour. I used the marinara recipe and topped up with plenty of fresh veggies, fresh basil and chicken sausage. Finished with a dusting of parmesan and mozzarella cheese.
What was your inspiration?
We love Dominos thin crust Pacific veggie pizza but it is unhealthy and has tasted stale the last few times we tried it. I replicated as many of their veggies as I could, including the spinach. No feta cheese though.
What are you most proud of?
The taste and the fact that I made it using a flour my body can tolerate without a sugar high and crash later.
What advice would you give someone starting this project?
Remember to allow plenty of time. The dough needs to rise overnight in the fridge.