Spelt/Cornmeal Crust Pizza!
Everyone loves pizza, but it’s often been labeled a “NO NO” food. Not
This low-gluten pizza is not only amazingly tasty and
light, but quick to make. Choose your own toppings, or try this
unique blend of frozen sweet corn, fresh spinach, and garlic. Prepare
the whole thing in under 35 minutes, and place the piping hot pie on
the table in about 45.
1 3/4-2 1/4 cups spelt flour (if none is available, all purpose flour
1 1/2 tablespoon active dry yeast
1/2 teaspoon salt
1 cup warm water (120-130 degrees F)
2 tablespoons olive oil
1 cup yellow cornmeal
1 tablespoon sugar
1/4 sweet onion, sliced
4 cups spinach, chopped
3 cloves garlic
1 cup frozen sweet corn (fresh is great, once it’s in season, but
boil for 3 minutes first)
4 ounces mild goat cheese, crumbled
6 oz organic mozzarella cheese, grated, or more to taste
1 medium organic tomato, sliced
2 tablespoons olive oil
Notes: I like to use organic cheeses whenever possible to lessen my
exposure to bovine growth hormone, antibiotics and pesticides. Spelt
flour gives this dough a nutty taste, but if you prefer to be a bit
more traditional, all purpose flour works too.
In a large bowl, dissolve yeast and sugar with 1 cup warm water. Add
½ cup flour. Set aside for 5 minutes.
Meanwhile: slice onion, rinse and chop spinach, peel garlic.
Add 2 tablespoons olive oil, salt, 1 more cup flour into yeasted
water, blend, and then add another half cup. Mix. Add cornmeal, and
begin to knead dough until elastic, adding extra flour to ensure that
the dough is not overly sticky. (Spelt flour seems to be more sticky
than regular flour, but you should still be able to knead it without
most of it sticking to your fingers. You might need to wash your
hands once to get any initial sticky flour off.) Knead for about 4
Set dough aside to rest for about 10 minutes. Preheat oven to 420
Meanwhile, chop garlic. In a frying pan, heat 2 tablespoons olive oil
over medium high heat. Add the garlic and cook for 30 seconds.
Add the spinach and cook until wilted, about 2 minutes. Remove from
Separate dough into two lumps, and make flat disks, about ½ inch
thick. Form a slightly raised crust around the edges.
Spread pesto sauce to taste over crust. About 1 – 2 tablespoons per
pizza, so the bottom is coated, but not overly thick with pesto.
Sprinkle ½ cup corn on each pizza, and then the mozzarella cheese.
Spread the spinach evenly over the pizzas.
Arrange tomato slices and onions on top of the spinach and sprinkle
with goat cheese. Cook for about 10 -12 minutes, or until the crust
is golden brown on the edges.
Care2's homegrown Hilary Stamper, Organic Speedchef.