Yeast-Free Pizza Crust
This pizza is fast and easy and one of our family favorites!
You'll need:
4 cups white spelt flour (OR 3cups white spelt and 1 cup wholegrain spelt flour)
1 tsp. sea salt
4 Tab dried basil, crushed between fingers to release the natural oil
1/4 Cup + 2 Tab cold pressed, extra virgin olive oil
1 1/2 - 2 Cups milk (I prefer rice milk or soy milk)
In a large mixing bowl combine flour, salt and basil. Cut in 1/4 Cup oil with a fork or pastry blender until mixture is crumbly. (Don't overwork the flour mixture or the dough will become tough.)
With a fork, stir in the milk a little at a time until a soft dough forms. (You don't want the dough to become sticky, so you may not need all the milk.)
Divide dough into 2 balls. (At this point, dough may be wrapped with plastic wrap and stored in refrigerator for several days or frozen for future use.) Roll each ball into a circle on baking sheet or preheated pizza stone. (Oven and stone should be preheated to 400 degrees.) Prick crust surface with a fork and brush each crust with 1 Tab olive oil.
For softer crust bake 3 minutes. Remove from oven, top with sauce and favorite toppings and cheese. Return to oven for approximately 12 more minutes or until cheese begins to brown lightly.
For crispier crust, bake for 4 minutes before adding sauce and toppings. Return to oven and bake for approximately 15 more minutes. (Oven temps vary.)