Spelt pizza for Friday nights (yeast free!)

Ingredients for 3-4 large thin pizzas

• 250g spelt or kamut (for beginners I would use fine and whole fifty/fifty, I usually only use whole wheat spelt for my pizza)
• 2 tsp oregano (optional)
• 1 tsp sea salt
• 2 tbsp cold-pressed olive oil or coconut oil
• About 160-175ml hot water

Method

1. Turn on your oven; 200°C
2. Blend the dry ingredients together and then mix in the hot water.
3. Make a dough using a spoon first and then your hands, ADD MORE WARM WATER if needed. (All this takes around 3 minutes).
4. Then I use a little fine spelt to roll out VERY THIN pizzas with a rolling pin.
5. This makes for 3-4 large pizzas at the size of an oven plate, depending on how thin/thick you make them.
6. Place on baking sheets lined with baking paper and bake them for about 5-7 minutes (or until they look dry)
7. The sauce:
8. I put organic ketchup and tomato puree in equal quantities on my baked pizza base, then mozzarella (as much as you like) and in the oven it goes again for around 5 minutes or until the cheese is melted
9. When it comes out I pour garlic oil over it (coldpressed olive oil with pressed garlic in it) and rucola and serve! (If I have fresh basil I love that too)
10. If you love baked vegetables on your pizza start by washing a sweet potato for example and a courgette. Thinly slice both and spread out on a baking paper on an oven proof dish. Brush with olive oil, sea salt and black pepper and bake for around 20 minutes.