Recipe Name Spelt-Buckwheat Pizza Crust Submitted by whenryelwell Recipe Description An attempt at spelt pizza crust, while trying to conserve spelt flour. Quantity 1 Quantity Unit crust Prep Time (minutes) 10 Cook Time (minutes) 15 Ready In (minutes) 25

Ingredients Amount Measure Ingredient 1 cup Spelt flour 1 cup buckwheat flour 1 package yeast, active dry 1 teaspoon baking powder 1 1/2 tablespoons olive oil, extra virgin 1 tablespoon honey 2/3 cups (8 fl oz) water, warm (105 degrees) Steps Sequence Step 1 Heat oven to 400º F. 2 Combine all dry ingredients together. In a separate bowl, combine all wet ingredients. 3 Mix both wet and dry together, until moist. If too dry, add more water little by little as needed. 4 Knead dough until smooth, roll out and shape. This dough is more like cookie or pie-crust dough; due to the amount of buckwheat used, this dough does not stretch like its counterparts baring more gluten. 5 After pre-baking, top it and bake the whole pizza 15-20 minutes. 6 Place dough on pan and pre-cook for 3-5 minutes, or until surface does not smush. The idea is to firm up the dough before putting toppings on. The dough should be only semi-cooked; the dough will finish cooking after toppings are on and in the oven. This eliminates under/over cooking of either dough or toppings.