Happy Thursday pretties! Here’s the rundown of this week’s pizza!
- Spelt crust
- Pizza sauce
- Shredded moz and feta
- Red onion
- Sundried tomatoes
Kilax asked about the spelt flour I use and here’s what the Internets tell me about spelt:
Spelt is similar to wheat in appearance. However, spelt has a tougher husk than wheat, which may help protect the nutrients in spelt. Spelt flour has a somewhat nuttier and slightly sweeter flavor than whole wheat flour. Spelt contains more protein than wheat, and the protein in spelt is easier to digest. This means that some people who are allergic to wheat may be able to tolerate spelt. Spelt has gluten, just like wheat, so spelt is not suitable for a gluten-free diet.
Excerpt from Nutrition.about.com
There is also a Wikipedia Entry
I love spelt! I find it easier to work with than whole wheat although I still do use WW in a lot of my baking. Spelt tastes nuttier and it mixes up easier so I don’t have to worry too much about over mixing and causing the dough to become tough. Whole Foods usually has spelt in the bulk section for pretty decent price. I really like it for pizza dough because it gives the pizza a little more umph. Spelt rocks!
Newman’s Own makes spelt pretzels if you’re looking to taste test some spelt. Although I have not tried those so I can’t give a review!
Okay gang I’m off for the night to rest and enjoy some wine! Cheers!