Pizza Base

• 1 cup whole meal spelt flour
• 1 cup white spelt flour
• Quarter tsp salt
• 1 and a half tsp dried yeast
• Three quarters cup warm water
• 1 tbsp olive oil

Preparation

1. Preheat oven to 200^oC
2. Sift the flours together and the salt
3. Add the husks in the sifter back onto the flours
4. Stir in the yeast
5. Make a hole in the flours and slowly pour the warm water and oil into the hole
6. Mix well
7. Knead the dough until it is stretchy and smooth
8. Place in a bowl and cover with a tea towel and leave in a warm place to rise - about 1 hour
9. The dough should double in size
10. After the dough has risen place onto a lightly floured surface
11. Punch the dough down and knead for a further few minutes
12. Divide into six pieces
13. Lightly grease a pizza tray or baking tray
14. Roll out the dough; make sure the thickness is even
15. Put some fork pricks into each pizza base and brush lightly with some olive oil
16. Bake for 15 minutes or until slightly golden

Makes 6 small pizzas
Suitable for freezing

Tomato Sauce

• 5 roma tomatoes or a can of roma tomatoes
• I small onion, chopped
• Fresh or dried basil
• Fresh or dried oregano
• Half tsp xylitol
• 1 tbsp olive oil or ghee
• 1 clove of garlic
• Sea salt

Preparation

1. Place the oil and onions into a fry pan and cook until golden and soft
2. Place garlic and tomatoes in pan with onions and simmer on low heat
3. Add the remaining ingredients in the pan and simmer
4. Let the mixture reduce
5. Blend to make a smooth paste
6. Apply liberally to pizza bases

Suitable for freezing

Toppings

Options-

• Feta/mozzarella/ Bocconcini cheese
• Basil
• Tomatoes
• Caramelized onion

• Chicken
• Pesto
• Artichoke
• Mozzarella

• Tuna/sardines/salmon
• Capers
• Red onion
• Dill
• Sun-dried tomatoes

• Olives
• Sun-dried tomatoes
• Red capsicum
• Artichokes
• Garlic
• Basil
• Bocconcini cheese