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Saturday, April 23, 2011

Bar-B-Q Tempeh Spelt Pizza

Since wheat & I do not agree, I decided to make a spelt crust pizza. But wait a minute - spelt IS a wheat! True, but it has 1 less gluten (wheat has 2) and it has not been hybridized - it's still an ancient grain, though not for long - Monsanto, yes the lovely Monsanto, has an application into the USDA to deregulate it's new Roundup Ready spelt seeds, engineered to withstand copious lashings of Monsanto's proprietary herbicide, Roundup (and thank you Tom Philpott of Grist because I couldn't have said that better - copious lashings is brilliant!)
Spelt Crust compliments of the Moosewood Cookbook
1 cup luke warm water
1 & 1/2 teaspoons dry active yeast
1 tablespoon sugar or maple syrup
2 & 1/2 cups - 3 cups freshly ground spelt flour (I use a Komo Mill - you just press a button!)
Add yeast and sugar to water and let blend in - then whisk in the flour. Knead it for 5 min into a ball and then brush with olive oil - let stand covered, in a warm place so it will rise to double it's size (mine does not usually co-operate to this size)
I usually have to press it out on a pizza stone - it's a bit sticky so dip your fingers in olive oil.
Add favorite toppings and cook at 425 for 10 - 12 minutes.
This pizza has:
tempeh with bar-b-q sauce, goat gouda, green onion and bar-b-q sauce on the crust.

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