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Recipe: Higher Fibre Spelt Pizza
A delicious homemade pizza base made with wholegrain spelt with some extra fibre. Healthier fakeaways.
Servings: 3 25cm crusts
Ingredients
- 30 g Spelt Porridge flakes - soaked in 30g of water for about an hour
- 2 tsp dried yeast
- 200 ml warm water
- 150 g whole grain spelt flour
- 150 g white bread flour
- 1 tsp salt
- 1 tbs oil – olive / rapeseed / hemp etc.
- Polenta & your choice of pizza toppings.
Instructions
- Pour the water into bowl, add the yeast and swirl until it is dissolved, leave for 5 mins if needed to activate it. Add the other ingredients.
- Knead with the dough hook attachment of your mixer on the lowest speed for about 4 minutes until a smooth stretchy dough has formed (if you knead by hand it will take longer).
- Cover with cling film and leave in a warm place for a few hours. It should more than double in size.
- Turn out onto a floured board of worktop and gently knock the dough back. Divide the dough into 3.
- Gently shape each quantity of dough into a pizza shapes on a baking tray or pizza stone liberally sprinkled with polenta to stop sticking.
- Spread with tomato sauce (I used my high fibre tomato and lentil sauce), arrange your toppings and sprinkle with cheese.
- Bake in a very hot oven (GM7 / 220c / 425F) for about 12 minutes until the cheese is bubbling and the pizza is golden around the edges.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 463kcal | Carbohydrates: 83g | Protein: 13g | Fat: 7g | Sodium: 842mg | Potassium: 135mg | Fiber: 10g | Sugar: 1g | Vitamin A: 250IU | Calcium: 13mg | Iron: 7.4mg