Goat Cheese Pizza with Rye and Spelt Flour Recipe

Goat Cheese Pizza with Rye and Spelt Flour Recipe

Rye

Why rye? Rye is an ancient grain with a very deep flavor. In fact, the flavor is so strong that we have to dilute it for best results! I bake often with ancient grains, due to the fact I find them easier to digest. Rye is a grain even our forefathers used! Unlike today’s genetically modified wheat.

Spelt

Spelt is a fantastic grain for crusts! I use spelt primary for making pie crusts. So when I wanted to dilute my rye flour, my first choice was spelt!

Spelt has been consumed by many of our ancestors of a long time. Entire Roman armies marched on this amazing grain!

I have gluten-sensitive family members, and ancient grains decrease the reaction they normally have to wheat. If you’re gluten-sensitive, I recommend asking a nutritional professional about this before consuming.

The Dough

This no-yeast dough is incredibly simple and fast to make! Instead of instant yeast, we use baking soda instead. The reason being is because instant yeast is a less common ingredient in people’s kitchens.

Rolling pins are unnecessary for this recipe. It would actually take more time to clean up your workspace than it would be to spread it out by hand.

With clean hands, it’s easy to spread this dough out by hand. If the dough is too sticky for you, add a slight layer of flour on top to make it more workable. When molding the pizza, spread out as evenly as possible, without holes in the dough. Don’t forget to make a slight hump at the end for the crust.

When meal prepping this pizza dough, I recommend doubling or tripling the measurements, then baking for ten to fifteen minutes a piece. When one pizza crust is in the oven, have the rest in the fridge, covered. Use multiple pans if you plan to do this.

Letting dough sit in the fridge actually helps bring out the flavor and improves texture. Feel free to let your dough sit in the fridge overnight for this recipe as well. Even a half-hour in the fridge helps gluten develop within the dough.

The Toppings

I used about 2 ounces of goat mozzarella for this recipe. Goat cheese is supposed to be easier for digestion than cows cheese. There are no dairy sensitivities in the family, but they are common in our population. As always, speak to a professional in nutrition if you have problems with dairy before consuming goat cheese.

Goat mozzarella typically tastes very mild, and not very goat-y at all. Softer goat cheeses, in my experience, usually have more of a goat milk taste to it.

Using a spoon, evenly spread the sauce around the dough, avoiding the crust. Add seasonings such as Italian seasoning, garlic powder, or onion powder to the sauce if you’d like.