Spelt, Snap Pea, Fig Cream Cheese Pizza

A tribute to my parents for the hard work they did today, cleaning, sorting and shedding lots of old stuff from their garage. I commend them for taking the step to reduce! A little comfort food on a cool, crisp day for them to enjoy a heart warming meal. This, paired with steamed broccolini and a butter leaf lettuce salad tossed with pumpkin seads, cranberries, olive oil, lemon juice and a drizzling of cashew cream sauce (cashews, garlic, water, sea salt, seasonings). Enjoy if you try this. The crust is adapted from a recipe I found on google at http://truhealth.com/Wheat-FreeYeast-FreeandFASTpizzadough.htm. I added olive oil and organic herb seasonings to add some extra flaire! It truly is quick and easy. I made this up in 25 minutes, including baking time!

Crust:

(wheat free, yeast free and fast!)

1 1/2 c spelt flour
1 t baking powder

1/4 t salt

1/4 c olive oil plus 1 T

3/4 c plus 1 T water

Preheat oven to 400F degrees.  Lightly oil pan and sprinkle with cornmeal (optional)

 

In a large bowl, combine both flour, baking powder & salt. Mix well. Add water & olive oil, mixing until all ingredients are moistened.With your hands work dough into a ball.Place dough on prepared pan and press to form crust - or use rolling pin to get desired shape and thickness.

Bake 10 minutes. Remove oven from pan. Add your favorite sauce, cheeses, and toppings.

Pizza Toppings:

1/4 c salsa

1 c snap peas, sliced in halves

1/4 c thinly sliced zuccini

1/4 c fig cream cheese

1/2 avocado, sliced

sea salt

pepper

Bake 10 to 15 minutes. Enjoy!

Original recipe from The Meatless Gourmet, by Bobbie Hinman.

And the verdict is...... "Excellent! This pizza is really good!" Good, they both enjoyed this thoroughly! I am so glad!