Pizza has got to be one of my favorite foods. Infinitely versatile and adaptable, you can make a pizza suit almost any occasion or mood by shifting up what toppings you have on it. It can be high-class, or comfort food, or anything in-between. Too long have people with gluten allergies/intolerance been denied this divine food, so here’s a recipe I found for gluten-free pizza dough!
- 1C warm (not hot!) water
- 1 Tbsp honey
- 2.25 tsp Active Dry Yeast
- 3C Spelt Flour
- 1 tsp Sea Salt (fine grain)
- 2 Tbsp Olive Oil
1)In a large bowl, gently mix together the warm water, honey and yeast, then let sit for 5 minutes until the yeast starts to foam and activate. In a separate bowl, combine the flour and salt.
2)Take 1C of the flour/salt mix and add it to the yeast water. Mix it in with your hands, then add the olive oil and mix it thoroughly (and gently) in. 1/2 a cup at a time, continue adding the flour until it is all incorporated.
3)Sprinkle a little flour on your work surface, and turn out the ball of dough. Knead it until it’s smooth and only a little sticky (you can add little bits of the spelt flour at a time if it’s too sticky, or 1 Tbsp of water if it’s too dry). Form the dough into a ball, and drop it into a clean, oiled bowl. Make sure the ball is coated lightly in olive oil, then cover the bowl so no light is getting in, and place the bowl in a warm spot for an hour.
4)After an hour, the dough should be roughly doubled in size, so you can divide the dough into two, then roll them out to be cooked!
5)Lightly oil the top of the crust and place it –WITHOUT OTHER TOPINGS!– into an oven set to 400 degrees for 10 minutes. Take it out and flip it over, and *now* you can top it however you want for your own personal pizza! Give it another 10 minutes in the oven once topped, and you’ll be set!
Once you’ve done the first 10-minute bake, you can also freeze these crusts for up to a month if you don’t see yourself using them all at once.
I really hope this helps a few more people get to enjoy this best of all foods! 🙂