This pizza has a rich, flavorful, spelt crust that is similar to a whole-wheat crust. If you prefer a lighter crust, substitute ½ cup of oat flour for ½ cup of the spelt flour.
YIELD: 8 SERVINGS
⅔ cup warm water
¼ tsp. active dry yeast
1½ cups spelt flour
½ tsp. salt
2½ Tbs. olive oil
2 or 3 portobello mushroom caps, thinly sliced
¾ cup prepared tomato sauce
1 cup shredded low-fat mozzarella cheese
- Stir together water, yeast, and sugar in small bowl until yeast and sugar have dissolved. Let sit 5 minutes, or until foamy.
- Pulse spelt flour and salt in food processor until combined. With machine running, add dissolved yeast mixture through feed tube and process until mixture is crumbly. Keep machine running, add 2 Tbs. oil and process just until dough forms a ball, adding 1 to 2 more Tbs. flour if dough is too sticky. Turn dough out onto lightly floured surface and knead briefly. Cover with plastic wrap, and let rise 45 minutes. Punch down dough, knead several times, then flatten into a circle. Using a floured rolling pin, roll dough out into a 12-inch circle. Transfer dough to pizza pan or baking sheet.
- Preheat oven to 450°F. Heat remaining ½ Tbs. oil in skillet over medium-high heat. Add mushrooms and sauté 3 minutes. Remove mushrooms to paper towels with slotted spoon.
- Spread pizza dough with tomato sauce, sprinkle evenly with cheese, and distribute mushrooms over cheese. Bake on lowest oven rack 20 to 25 minutes, or until cheese has melted and crust has turned golden brown.
Protein: 12 g
Total Fat: 7 g
Saturated Fat: 3 g
Carbohydrates: 21 g
Cholesterol: 19 mg
Sodium: 438 mg
Fiber: 5 g