Homemade Pizza

I have never been a pizza fan, perhaps the reason why is that I always felt sick when I ate it, and thus related an upset stomach to the taste of pizza.  However, I have changed my mind!  This crust recipe makes excellent bread sticks as well!  With this DELICIOUS crust, your taste buds will thank you. 

Pizza Crust:


1 T. dry yeast
2/3 cup rice flour (brown or white)
1/2 cup tapioca flour
2 t. xanthan gum
1/2 t. salt
1 t. Italian herb seasoning
1 t. oregano
1/2 t. garlic powder
2/3 cup warm milk (or non dairy milk)
1/2 t. sugar
1 t. olive oil
1 t. apple cider vinegar
1/2 c. mozzarella cheese
*Extra rice flour for sprinkling

Begin with a standard mixer fitted with wire whisk attachments (not kneading attachment). Combine sugar, warm milk and sprinkle yeast over mixture.  Cover and let sit for 2-3 minutes until bubbly. Add in remaining ingredients.  Mix well for 5 minutes until dough has pulled away from sides of bowl.  This will be a very soft dough.  Press onto your baking sheet, sprinkling extra rice flour when needed.  Create a lip at the edge of your crust to keep the toppings on.  Cook at 425 degrees for 10 minutes.

Sauce:

1 8 oz. can tomato sauce
1/2 t. oregano
1/2 t. onion powder
1/8 t. garlic powder

Combine all ingredients in bowl and mix with whisk.  Spread onto baked pizza crust, and top with your favorite ingredients. 

 

Cook for 20-25 minutes.  Let cool for 10 minutes and serve. 

Honey Spelt Bread

For some with a wheat allergy, spelt bread can be an alternative to other wheat free breads. Spelt is NOT gluten free, and is similar to wheat. I have never had a problem with it, and find it to taste quite a bit better than rice bread.  However, if you are gluten sensitive or Celiac this bread is NOT for you.  So sorry!

4 1/2 CUPS SPELT FLOUR, PLUS MORE FOR DUSTING
2 TEASPOONS SALT
2 TEASPOONS ACTIVE DRY YEAST
1 3/4 CUPS WARM WATER
2 TABLESPOONS HONEY
1 TABLESPOON LIQUID LECITHIN

1. Pour warm water and honey into a standing mixer fitted with a dough hook. Evenly sprinkle yeast on top of water and cover. Let sit until bubbly. (About 2 minutes) Turn the machine to medium low, add liquid lecithin, salt and spelt flour mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed. Increase the speed to medium and knead until a stiff dough forms, about 2-3 minutes longer.
2. Transfer the dough to a lightly floured work surface and shape into a ball. Set the dough in a well-floured bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
3. Preheat the oven to 350° and spray a 9-by-5-inch loaf pan (I prefer stoneware) with vegetable cooking spray. Invert the dough onto a lightly floured work surface and gently punch it down. Fold the dough into a loaf, tucking in the sides and pinching the seams. Transfer the dough to the loaf pan, seam side down. Cover with plastic wrap and let stand until doubled in bulk, about 1 hour.
4. Remove the plastic wrap. Using a sharp knife, make a shallow lengthwise gash down the center of the loaf. (optional) Bake for 30-35 minutes, until the loaf is risen, golden on top and an instant-read thermometer inserted into the center of the loaf reads 180°. Let the bread cool in the pan for 10 minutes, then tip it out onto a rack to cool completely before serving. (That is if your family doesn't snitch a piece, or the whole loaf while its warm!)

Make ahead! The bread can be wrapped in plastic and kept at room temperature for up to 4 days, refrigerated for 1 week, and frozen until needed. I like to slice my bread before I store it.

*Using local honey in cooking and baking may benefit the immune system and help to combat seasonal allergies.

Need something to put between two slices of this bread? May I recommend a Turkey Cranberry Cream Cheese Sandwich? It's sure to please your taste buds!

Turkey Cranberry Cream Cheese Sandwiches

Simple, fresh, yet savory sandwich, and a favorite of our family growing up. Made on homemade spelt bread.

3/4 LB SLICED DELI TURKEY
1 80Z. TUB SPREADABLE CREAM CHEESE
3/4 CUP CRANBERRY SAUCE
1 CUCUMBER THINLY SLICED
1 SMALL BUNCH FRESH SPINACH LEAVES

IN SMALL BOWL, MIX CREAM CHEESE AND CRANBERRY SAUCE UNTIL SMOOTH. SPREAD CREAM CHEESE MIXTURE EVENLY ON BREAD. PLACE SPINACH LEAVES, A THIN LAYER OF CUCUMBER, AND TURKEY ON TOP. SALT AND PEPPER IF DESIRED.

Click HERE for the Honey Spelt Bread recipe!