Spelt / Chick Pea Flour Pizza Crust

Based on the doctor's advice, I have recently (as of April 2002) cut back on my intake of simple carbohydrates. As such, I've been experimenting with alternative ingredients that are arguably much more healthy (for me, at least). If you are unfamiliar with an ingredient, then select it for more information.

1 tbsp active dry yeast
1 cup lukewarm water
2 cups spelt flour (white or whole)
1 cup chick pea flour
1 tsp salt (preferrably sea salt)
2 tbsp extra virgin olive oil

In a small bowl, dissolve the yeast in the water. Add one cup of the spelt flour to it, and mix it all together.

In a large bowl, mix the other dry ingredients together. Pour the yeast mixture into it and add the olive oil. Mix it until it forms a solid, uniform piece of dough.

Remove the dough from the bowl and knead it on a surface floured with spelt, for about five minutes. Then place it in a lightly oiled bowl, cover the bowl with a towel, and let it rise for about an hour.

The dough should be slightly stretchy but will not "snap back" like a wheat-flour dough. It will also be very floppy and thus needs to be supported from the bottom before baking. Form the dough into a pizza shape on a baking sheet or in a pizza dish or cast iron pan. (Grease the pan with olive oil first.) Top it with whatever pizza ingredients make you happiest. Bake at 420°F for about 20 minutes.

Yields enough dough for about two twelve inch round pizzas.

Recipe by Dan Bornstein (an original).

Back to Dan's Favorite Recipes.

Copyright © 2002