Monday, 11 April 2011

The day and the life of a pizza fan.

I have tried recently to stick to a diet that is low in Fodmaps.
This indeed is a very hard thing to stick to.
A typical weekend for me consist of dinner parties and wine times with friends.
This weekend just gone I decided to try out a standard pizza base.
Nice white fluffy dough.
Boy was I wrong committing this sin!!!!

“Word of advise even though it smells good and tastes good doesn’t mean it should be placed into your month lol…..”

Basic Spelt pizza base:

2 cups of spelt flour sifted (Can be wholemeal or white)
1 1/2 teaspoons quick-rising yeast baking powder olive oil or 1 1/2 tablespoons other cooking oil
2/3 cup warm water
Pinch of salt
1 teaspoon
1 1/2 tablespoons

1)     Add Spelt flour, yeast, salt and Baking powder together combine and kneed until smooth
2)     While kneading, stretch the dough out with the palm of your hand and fold the edges back over like you are wrapping a parcel.
3)     Place the round dough into a lightly greased bowl lined with glad wrap.
4)     Cover the bowl and allow to sit for 1 hour.
5)     The yeast should make the dough rise.
6)     Using a rolling pin , roll out the dough into the shape you wish your pizza to be.(classic round, rustic, or thin or thick base)

You will now have a great pizza base to apply your yummy topping to.
This recipe is low in gluten and Fodmap free.

Say good by to the bread hang over. J

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