Wheat-Free Portobello Mushroom Pizza with Spelt Crust

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Wheat-Free Portobello Mushroom Pizza with Spelt Crust

 

8 Servings

 

Allergy sufferers can eat pizza with this rich,

flavorful, spelt crust that is similar to a whole

wheat crust. If you prefer a lighter crust, substitute

1/2 cup of oat flour for 1/2 cup of the spelt flour.

 

2/3 cup warm water

1/4 tsp. active dry yeast

Pinch sugar

1 1/2 cups spelt flour

1/2 tsp. salt

2 1/2 Tbs. olive oil

2 or 3 portobello mushroom caps, thinly sliced

3/4 cup prepared tomato sauce

1 cup shredded soy cheese

In small bowl, combine water, yeast and sugar and stir

to dissolve. Let stand until foamy, about 5 minutes.

 

In food processor, combine flour and salt and pulse to

mix. With machine running, add dissolved yeast through

feed tube and process until mixture is crumbly. Keep

machine running and add 2 tablespoons oil and process

just until dough forms a ball, adding 1 to 2 more

tablespoons flour if dough is too sticky. Turn dough

out onto lightly floured surface and knead briefly.

Cover with plastic wrap or a clean kitchen towel and

let rise 45 minutes. Punch down dough, knead it

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 degrees. In small skillet, heat

remaining 1/2 tablespoon oil over medium-high heat.

Add mushrooms and cook, stirring often, until

softened, about 3 minutes. Using slotted spoon, remove

mushrooms to paper towels to drain.

 

Spread pizza dough with tomato sauce, sprinkle evenly

with cheese and distribute mushrooms over cheese. Bake

on lowest oven rack until cheese has melted and crust

has turned golden brown, 20 to 25 minutes. Serve hot.

 

PER slice: 184 CAL; 12 G PROT; 7 G TOTAL FAT (3 SAT.

FAT); 21 G CARB.; 19 MG CHOL; 438 MG SOD.; 5 G FIBER

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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