Prep Time:60 minutes
Prep Notes: Preparation starts the day before, blender or kitchen machine needed
Cooking Time: 25 minutes
Yields: 5 people
- 40g dry Chickpeas
- 110g whole Spelt blended zucchini and water – amount see below
- 2 tbsp olive oil
- 1 tsp dry instant yeast
- 250g whole spelt flour
- 2 tsp unrefined salt
- 1 tsp sugar
The day before making pizza, soak the chickpeas and spelt grain in water for 8-12 hours. Drain well and let it stand in a bowl or jar for another 8-12 hours. In this time a lot of changes already happen inside the seeds, making them easier to digest, and activating enzymes that will work on the flour that you add to the dough too.
If order to add in some extra vegetables to your pizza (especially if cooking for picky eaters…), peel about 150gr zucchini. Blend it with 2 tbsp water till liquid. Add the oil, drained chickpeas and spelt and blend till smooth.
Put a bowl or the container of your breadmachine on a balance, tar to zero or note the weight. Add the yeast, flour, salt and sugar and the mix from the blender. Add water to a total ingredient weight of 730 gr. Knead by hand, with a handmixer or use the pizza dough program of a bread machine. After the program is finished or approx. 1 hour rise if doing by hand, take the dough out and knead by hand, adding some flour if the dough is sticky. Roll out on a baking sheet and let rise for 30-60 min. again (or put sauce and toppings on before the final rise).