Pizza is something that no one should have to give up just to reach their goals whether it is weight or just eating healthier. Back when I was on a quest to eat healthier and more wholesome foods to support my workouts and running, I experimented diligently with healthier pizza options. Again, I never ever recommend giving up pizza.
This recipe for spelt pizza dough has been my go to for years now. Sometimes I still do buy my dough, but making this recently made me realize how little time it takes to actually make the dough. It was mix, knead, rise, and roll out. Making it yourself also gives you the opportunity to use the type of flour you want, and in this case it was spelt flour.
I got introduced to spelt flour when I was working for Chef Marti Wolfson, one of my greatest teachers throughout my food experience. I got intrigued and started experimenting with this healthy, nutty whole grain flour. Spelt is high in many vitamins and minerals, and like most whole grains high in fiber. Since, I’ve used spelt in muffins, cookies, desserts and doughs. This recipe has been my favorite so far.
Now, THE SAUCE. Even my Italian boyfriend who grew up on fresh sauce weekly agreed the sauce was bomb. This super simple and quick sauce is packed with fresh garlic and basil to enhance the delicious Pomi tomatoes. I highly recommend using Pomi chopped tomatoes for this sauce as it is what gave this sauce its wow factor.
I made two pizzas with this dough, one topped with kale and mushrooms and the other a simple margherita pizza with fresh mozzarella. Choose your own (healthy-ish) toppings to highlight this simple dough and sauce recipe.
- 2 ½ cups of spelt flour
- 1 packet active dry yeast
- 2 tablespoons of olive oil
- 1 tablespoon honey
- ½ warm water
- 1 box Pomi chopped tomatoes
- ½ yellow onion chopped, or 1 small onion
- 4 cloves of garlic thinly sliced
- ¼ cup chopped fresh basil
- 1 tsp dried oregano
- ½ – 1 tsp crushed red pepper flakes
- 1 tsp tomato paste
Combine 2 ¼ cups of spelt flour with the yeast, honey, 1 tablespoon of olive oil and water in a bowl until thoroughly combined. The dough may be sticky. Knead the dough on a well floured surface, incorporating the additional ½ cup of flour until dough is no longer sticky. Do not over knead the dough, only for about 1-2 minutes. Oil a bowl with the remainder of olive oil and place the dough in the bowl. Cover with a kitchen towel and get aside to rise for 1 hour.
While the dough rises, prepare the sauce. Saute the onions until translucent in olive oil, then add the garlic and saute for an another minute. Add the tomatoes, basil, oregano and crushed red pepper flakes. Let sauce simmer for about 15 minutes. Add salt and pepper to taste.
If you have a pizza stone, heat it in the oven at 425 degrees and heat the stone for 10 minutes. With the dough you can create 1 medium sized pizza or 2 smaller pizzas. Roll the dough out on floured piece of parchment (I prefer parchment since it is easier to transfer in and out of the oven). Add sauce and toppings as desired. On one pizza I used fresh mozzarella and topped with basil. The other pie I sauteed kale and mushrooms and topped with fresh mozzarella. Place in the oven and cook for 15-20 minutes, or until cheese is melted and dough is cooked.