Spelt Superfood Plant Based Pizza
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes plus 1 hour rising time
Cooking time: 15 minutes
- 350g/12.4ozs. spelt flour (plus extra if needed)
- 2 teaspoons instant dried yeast
- 1 tablespoon sugar
- 200ml/7 flozs. lukewarm water
- 2 tablespoons olive oil
-
1 teaspoon fine salt
-
1 clove garlic, peeled and thinly sliced
- 1/2 cup tomato pizza sauce
- 3 tablespoon oil
- 3 tablespoons bagel seed mix (See here)
- 2 tablespoons toasted sunflower, pepita and chia seed mix
- 200g/7ozs. feta or bocconicini cheese
- 200g/7ozs. medley tomatoes, halved
- 1/2 avocado, sliced
- Fresh herbs
Step 1 - Mix the flour, yeast, sugar and water together. Then knead by hand until elastic (I knead it with a dough hook with a mixer)-it won't need as long as wheat flour. Oil a large bowl and shape the dough into a ball. Place in a warm area and cover with cling film and allow to rise for an hour.
Step 2 - Preheat oven to 210C°/410°F and line a baking tray with parchment. Shape a pizza-mine was an oval and make a high side. Brush the entire base of the pizza and sides with the oil and then sprinkle the bagel seed mix on the sides. Spread with the pizza sauce and top with cheese and garlic slices. Bake for 15 minutes. Top with tomatoes, avocadoes and herbs.