Low FODMAP spelt sourdough pizza
Once you prepare your spelt sourdough starter, you will easily make this homemade 100% spelt sourdough pizza!
Ingredients
- 300 g white spelt flour
- 200 g wholemeal spelt flour
- 10 g salt
- 250 ml water
- 110 g refreshed spelt sourdough starter
Instructions
- Place both spelt flours in a large bowl. Sprinkle the salt. Mix it all together.
- Measure the refreshed active sourdough starter on top of flour, place warm water on top.
- Start mixing all ingredients together. When it comes together, you can knead it on a clean worktop.
- Knead it until the ball is smooth and has no lumps. Probaly 5 - 10 minutes.
- Places it back in a bowl, sprinkled with flour, so the dough won’t stick. Cover and place in a room temperature, in a cooler place, for about 12 hours or in the fridge for up to 16 hours.
- The dough should double in size. This recipe make two smaller, but still quit big pizzas or one large one. My family likes thicker crust, so I don’t roll it as much.
- You can roll your pizza or try stretching it by hand.
- Many pizza recipes call for a pizza baking stone etc., but I find it easier to preheat just the oven on a maximum.
- In the meantime, I stretch the pizza dough and place it in an oiled baking tray. Then I place some of my favourite Low FODMAP pizza toppings, in a low FODMAP amounts.
- Sprinkle the cheese on top and it goes in the oven! Reduce the temperature to 200 degrees C.
- Bake for around 10 minutes. Ready!Enjoy!