14 months into my low-carb lifestyle, I finally tried to make my own pizza with low carb products. Quite frankly, I am not happy with pizza being an ‘exception’ food for me; and obviously I want to be able to enjoy eating it more often. Because pizza should be a food group.

Within a couple of minutes of scouting online I found plenty of useful recipes with spelt flour. I later learned that many have undertaken this low carb crust venture before and some have also blogged about the different experiments. Needless to say, I have jumped, nay glided, onto that bandwagon. Within a couple of days I have already tried two different methods and am itching to try more in the quest of finding the ultimate low carb crust. Then I shall eat pizza, plenty of pizza. And it shall be low in carbohydrates, yes. I’m even adding a new ‘pizza’ category. There.

For my first dough made with spelt I used this recipe adapted from here but with a minor alteration to suit my needs. The following quantities will make enough dough for 2/3 small pizzas or one large pizza, with medium thickness crust:

2 cups spelt flour
1 1/2 teaspoons yeast
1 teaspoon baking powder
1 1/2 tablespoons olive oil
1 teaspoon agave nectar
2/3 cup warm water

Mix dry ingredients in a bowl. Add the other ingredients and mix thoroughly, blending all the flour in until you have a dough-like texture. At first it will seem too dry and sticky, but keep working it in and it will improve after a few minutes.

Knead and fold in the dough on a lightly floured (clean) surface for a few minutes until you have a better consistency. Watch a video on how to do this here. Now cover with a clean, damp dishcloth (or for an alternative click the same link) and leave it to rise in a warm place for an hour. The dough should double in size.

About 45 minutes into this, start heating your oven to 250 degrees Celsius on fan if you’re planning to use the dough immediately. It’s very important that your oven is heated throughout and reaches high temperatures before cooking the dough / pizza.

Remove the amount of dough needed for your pizza, depending on size. If you’re going to save the rest for later, wrap it up tight in cling film and place it in the fridge or freezer. Form a ball with your dough and roll it out onto a lightly floured flat oven dish. I have a flat one with holes at the bottom that’s made purposely for pizza. It allows the dough to cook from the bottom too. You may use a rolling pin on carefully stretch it out with your fingers a little at a time.

Place your pizza base in the oven for about 7 minutes until it just starts to brown at the edges. Remove from the oven, flip it over and add your toppings. Cook for a further 3-5 minutes until your toppings are cooked sufficiently – is using cheese this will melt and bubble.

The verdict:

  • looks and feels like a regular pizza – you can eat it with your hands if you like and the crust won’t flop over. It is light and fluffy.
  • tastes: really good, on the wholesome wholewheat side of things

2 Comments

  1. Posted November 6, 2012 at 3:44 pm | Permalink

    I like to add Honey to this recipe.. I use Rebecca Woods’s version http://www.rebeccawood.com/recipes/kamut-pizza/ You can swap the spelt and Kamut.

    • Posted November 6, 2012 at 7:57 pm | Permalink

      Kamut will get it’s turn too ­čÖé

      Re the honey, my original recipe had honey too (see link) and I was wondering if agave would provide enough ‘fuel’ for the yeast. In fact it did and my dough doubled in size in less than an hour. Thanks for the link!

2 Trackbacks

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