Pizza With Homemade Spelt & Cashew Crust

Pizza With Homemade Spelt & Cashew Crust

We love making homemade pizza's at our place. It's a fun family activity and everyone can choose their own toppings. We make this really yummy homemade dough which we roll out thin for a crispier pizza base. We love plant based veggie pizzas with dairy free cheese for the top, and seeds rolled into the base for some ex...

We love making homemade pizza's at our place. It's a fun family activity and everyone can choose their own toppings. We make this really yummy homemade dough which we roll out thin for a crispier pizza base.

We love plant based veggie pizzas with dairy free cheese for the top, and seeds rolled into the base for some extra crunch. Our favourites are sunflower and sesame seeds.

I usually prepare the toppings while the dough is resting and rising. If you are in a hurry and don't have time for the dough to rest, you can still roll and use straight away. It still tastes great, however will not be as light and fluffy.

I choose Spelt flour as I love the density and flavour as well as it being an ancient grain. It's not gluten free, however most people tolerate it very well, even with a gluten intolerance or sensitivity. For Coeliacs please substitute with suitable gluten free alternative.

The cashew flour we use is literally ground up cashews until they resemble a flour like consistency. They add a beautiful toasted flavour to the pizza base.

No candy thermometer? No worries!!

A handy little tip when adding the dry yeast powder to the water, is to test the temperature using your finger. It should feel like a warm soup temperature, not luke warm and not too hot. This is necessary to activate the yeast granules. The raw sugar also helps this process by helping the dough to rise.

We love making homemade pizza's at our place. It's a fun family activity and everyone can choose their own toppings. We make this really yummy homemade dough which we roll out thin for a crispier pizza base. We love plant based veggie pizzas with dairy free cheese for the top, and seeds rolled into the base for some ex...

Pizza With Spelt & Cashew Crust

Serves: 4 people

 

  • 1 sachet dry yeast powder
  • 1tsp raw sugar
  • ½ cup warm water *approx. 40 degrees
  • ½ cup cashew flour *made from raw cashews
  • 1 cup spelt flour
  • 2tbs olive oil
  • 1tsp garlic herb powder
  • ½ tsp dried Italian herbs
  • ½ tsp of salt

Method:

  1. Place warm water (measure with thermometer) into a bowl and sprinkle yeast powder and sugar over the top, stir and let sit uncovered for 10 minutes to allow yeast to activate.
  2. Grind up whole raw cashews to make ½ cup of cashew flour.
  3. In a separate bowl add spelt flour, cashew flour, herbs, salt, olive oil and yeast mixture.
  4. Knead into dough on a lightly floured surface for a few minutes until all ingredients are combined and you can form a nice ball.
  5. Place dough in a glass bowl, cover with cling film and a tea towel and allow it to sit in a warm room to prove for 1.5hours or until dough has doubled in size.
  6. Cut dough in half or quarters and roll into flat pizza bases about ½ centimeter thick.
  7. Place bases on baking trays lined with baking paper and cook for 6-8 minutes or until lightly golden brown in a hot oven at 200 degrees.
  8. Add your favourite toppings and enjoy.

Equipment:

  • Candy thermometer
  • Glass bowl
  • Baking trays
  • Rolling pin
  • Baking paper

NB: You can make this gluten free by substituting the spelt flour.

Toppings: Avocado, salsa, pesto and coconut feta, fresh thyme.

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Eat Well! Be Well & Enjoy Life!

With Love,

Niki is a dynamic, talented Naturopath and Blood Microscopist. She has a specialised interest in Alkaline nutrition, Vegetarian/Vegan diets and maintaining the Acid/Alkaline balance in the body. She started out as a remedial Massage therapist with a focus on elite athletes and dancers, which in turn created the drive to add natural remedies and nutrition to support her clients through Naturopathic medicine. She has also been trained as a Blood Microscopist in the USA at the ‘The pH Miracle Centre in California by Dr Robert Young. Niki specialises in both live and dried blood analysis techniques. By viewing a single drop of blood under a high-powered microscope, the body’s internal environment can be assessed to determine the quality and health of the red blood cells, demonstrating how diet and lifestyle choices directly influence your health. ‘Change your blood, and change your health’ is Niki’s moto. Nutrition is one of Niki’s passions. She uses ‘food as medicine’ to help people overcome various health challenges, manage their weight and achieve wellness by designing complete health and lifestyle programmes to help them reach their goals. She runs regular workshops, presentations and small group classes teaching the principles of Alkaline Vegan cooking, with fun, easy and healthy plant based recipes. Niki has written for Brisbane Kids, Motivated Mummy magazine, Plant Built Mums, Alkaline Superfoods and Mova Fitness Magazine. She spends her time travelling and consulting between her Melbourne practice, the USA and Asia, while being a busy mum to 2 energetic and vibrant little kids. Together with her partner she runs Alkaline Superfoods, providing supplements, education and support to those wanting to have optimal health and vitality.
Niki Angelopoulos
Naturopath & Live Blood Microscopist
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