Yield: 8 servings
|⅔ cup||Warm water|
|¼ teaspoon||Active dry yeast|
|1½ cup||Spelt flour|
|2½ tablespoon||Olive oil|
|2||Portobello mushroom caps|
|Thinly sliced; (2 to 3)|
|¾ cup||Prepared tomato sauce|
|1 cup||Shredded low-fat mozzarella cheese or soy|
Wheat-Free 8 SERVINGS VEGAN
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 ½ cup of oat flour for ½ cup of the spelt flour.
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 our 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 our into a 12-inch circle. Transfer dough to pizza pan or baking sheet.
Preheat oven to 450 degrees. In small skillet, heat remaining ½ 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.; 12G PROT.; 7G TOTAL FAT (3G SAT. FAT); 21G CARB.; 19MG CHOL.; 438MG SOD.; 5G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 17, 1999.
Recipe by: Vegetarian Times Magazine, May 1998, page 43 Converted by MM_Buster v2.0l.