T h e F o o d e r y

Here are pictures of my favorite homemade pizzas using spelt and gluten-free crusts. Below are the two crust recipes I like to use from the cookbooks Cook Right for Your Type by Dr. Peter J. D’Adamo and Gluten-Free Baking Classics by Annalise G. Roberts.

Spelt Pizza Crust (“Basic Pizza Dough” recipe from Cook Right For Your Type)
This crust has a hearty, rustic texture.

1 tablespoon dry yeast
1 cup warm water
2 1/2 cups to 3 cups flour
2 tablespoons olive oil
teaspoon salt
olive oil for the bowl
(I also like to add 1 minced garlic clove for added flavor)

In a large bowl dissolve yeast in warm water. Add 1 1/2 cups flour and mix well. Add oil, salt, and the rest of the flour and work into a manageable dough. Turn onto a well-floured surface and knead for 5 minutes, adding more flour as the dought gets sticky. Wash out the same bowl and grease with olive oil. Put the dough back in the bowl and turn once to cover with oil. Cover with a clean kitchen towel, let rise for 1 hour. Punch it down and divide into 2 pieces. Roll the dough briefly for 1 minute and set aside to relax in a bowl or on a sheet pan for 15 minutes.

Preheat oven to 475 degrees and sprinkle a rectangular baking sheet or pizza pan with cornmeal to keep the pizza from sticking. Take 1 ball of dough and flatten and press with your fingers, coaxing it to fit the pan. Brush with olive oil. Add toppings of your choice and bake for 10 minutes or until desired doneness. (For a crisper crust, prebake crust for 6-8 minutes or until golden.)

Pizza Crust (from Gluten-Free Baking Classics)
This recipe is a little tricky at first, but you will get the hang of it quickly. No kneading or rolling required.

1  cup Brown Rice Flour Mix
1/2 cup millet  (or add 1/2 cup more Brown Rice Flour Mix)
1 teaspoon xanthan gum
1/2 teaspoon salt
2 teaspoons granulated sugar
1 packet (1/4 oz) yeast
1 teaspoon olive oil
3/4 cup plus 1 tablespoon water, heated to 110 degrees
cornmeal (optional)

Generously spray pizza pan or bottom of springform pan (use a pan with ridged bottoms not smooth) with cooking spray and lightly sprinkle cornmeal over entire pan (I line my regular pizza pan with foil, then spray w/oil and dust with cornmeal.)

Mix all dry ingredients in large bowl of electric mixer. Pour olive oil and warm water into mixing bowl; mix until just blended. Scrape bowl and beaters, beat at high speed for 2 minutes.

Spoon dough into center of prepared pan. Use a cake spatula to move dough from center to outer rim of pan using individual strokes; lightly dampen spatula with warm water as necessary. Try to arrange dough so that it covers entire pan in an even, thin layer. Cover with a light cloth and let rise in a warm place for 30-40 minutes. Pizza crust should approximately double in height.

Place rack in lower third of oven. Preheat oven to 425 degrees while pizza is rising.

Bake pizza in pan on rack of preheated oven for 12-16 minutes or until light golden in color. Add toppings and bake for an additional 10 minutes. Remove pizza from pan, place directly on rack and bake 6 minutes more. Remove from oven, let rest 3 minutes, slice and serve.