Make Friday Pizza Night!

August 6, 2009 at 7:54 am 3 comments

Who doesn't love pizza?

Who doesn't love pizza?

We are not a routine driven family, but one thing that has become part of our routine is to have pizza on Friday nights.

It’s easy, and because we make our own, everyone gets what they want on their pizza.  We have tried every type of Pizza Friday.  We have ordered in, but just find it too greasy and you never get everything that you want on it.  We have bought a basic frozen pizza and added our own ingredients or we have bought the store offered ‘fresh’ dough in a bag; but with both of these you are never getting a whole grain option for the crust.  Over the years I have experimented with making my own dough and I have finally found a recipe that works, that is easy and most importantly is healthy, but doesn’t taste ‘healthy’.  You know what I mean?!  Making your own dough is not very difficult, it just takes time.  Mix the ingredients and let it rise, it couldn’t be much simpler.  Honest!

Depending on your toppings, pizza can be introduced at 10 months.  Use a green sauce for a baby under a year as tomatoes are highly-allergenic and should not be introduced until one year of age.

Pizza is a great option for kids because you can get lots of veggies on them.  You can puree vegetables into a green sauce and you can add herbs and spices for flavour.  You can use chicken or keep it vegetarian.  Cut into small pieces it makes great finger food and can be taken on-the-go, if necessary.  Stay away from the pepperoni please, it just isn’t good for you.

As you know I use a lot of spelt in my recipes.  This is mostly because too much wheat makes me ill (not on a physical level!), but also because I think it is important to rotate the grains for my little guy and using spelt meant that I could introduce a wheat-like grain to my baby, earlier than a year.

I found this recipe in the cookbook Spelt Healthy by Marsha Cosentino.   The trick is the combination of light and whole spelt flour.  You can find both at most health food stores.  While the light spelt flour is like white flour in that the nutrients have been removed, spelt is already a better flour because it is water soluble and breaks down easily in the body for quick digestion and better nutrient absorption.  I have tried this recipe using only whole spelt, but I wouldn’t recommend it!  This recipe can easily be doubled to make extra dough for the freezer.

Spelt Pizza Dough

  • 1 pkg active dry yeast
  • ¼ C lukewarm water
  • ½ C lukewarm water
  • 1 T granulated sugar
  • ½ t salt
  • 1/3 C olive oil
  • 1 C Whole Grain Spelt flour
  • 1 ¾ C Light Spelt flour (put extra for kneading)

Place ¼ C warm water in a small bowl or measuring cup.  Add 1 T sugar and stir to dissolve.  Sprinkle the yeast over the water & stir to dissolve.  Let sit for 10 minutes until creamy and foamy.

Place ½ C warm water in a large mixing bowl.  Add the salt and the olive oil, stir to dissolve the salt.  Add the yeast-sugar mixture.  Stir in the whole grain Spelt flour and  ½ C of the Light Spelt flour.  Mix with a wooden spoon until a rough dough forms; scrape down the sides of the bowl.

Add Light Spelt flour by the ¼ C until a soft dough forms.  Mix until the dough starts to chase the spoon around the bowl.  Turn the dough out of the bowl onto a lightly floured surface.  Knead lightly, sprinkling additional flour on the dough & scraping the dough from the surface. Form a soft smooth round dough.  Cover the dough with olive oil and place the dough in a clean bowl to rise in a warm draft-free place until it has doubled in volume (30 – 45 minutes)

Check at 30 minutes and then every 10 minutes after.  You know it is ready when you poke it with your finger & the impression remains.   Turn dough onto a clean floured surface and depress the dough to deflate it gently.  Divide it into 2 portions.  Cover it with a clean tea towel and let it rest for 15 minutes.

This rolls out to make one large pizza dough or two thin crust pizzas (one for mom, one for Dad & a little one for baby).   Roll it out onto parchment paper and then slide it onto a baking sheet.  Add your toppings and bake at 400 deg F for 15 minutes or until the bottom and edges are brown and the middle toppings are bubbling.  The time will depend on your oven.

Yes! It’s still on!  You can still win a cookbook, just

Click here for information how!


Entry filed under: 1 Year, 10 months, Allergies, Finger Food, Herbs & Spices, Spelt, Tips for Picky Eaters, Toddlers, Vegetables, Vegetarian or Veganism. Tags: , , , , .

Sweet Potato Scones Corn!

3 Comments Add your own

  • 1. GoogleGuy  |  August 12, 2009 at 6:54 pm

    Some very interesting points raised here, which has got me thinking!

  • 2. mamaloves  |  August 18, 2009 at 4:40 pm

    We often have pizza on Friday nights as well. It’s a great way to start the weekend. I love this recipe for spelt dough cause I would love to share pizza night with my girls.

    • 3. lkmnut  |  August 18, 2009 at 8:22 pm

      I find it an easy & tasty dough to make up, so enjoy! Don’t forget to check out about the contest! You could win that cookbook 😉 LkM


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