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.