Goat Cheese Pepperoni Pizza with Rye and Spelt Flour

Goat Cheese Pepperoni Pizza with Rye and Spelt Flour

Introduction

This goat cheese pepperoni pizza very easy to make! The dough is simple, and the instructions are easy for nearly anyone to follow. I use ancient grains (rye and spelt) for the crust, as these grains are supposed to be easier for digestive purposes.

Rye

Rye is an ancient grain with a rich flavor. The taste of rye is strong, which is why we dilute it with other lighter grains. I most commonly use ancient grains for baking, due to easier digestion. Rye is unlike today’s genetically modified wheat. Many of our forefathers probably ate this wonderful grain!

Spelt

Spelt is my most frequently-use ancient grain for making crusts. I use spelt for my making pie crusts as well. Spelt was my immediate choice of flour to dilute the rye.

Spelt is an ancient grain as well, whole Roman armies marched to the fuel of this grain. Ancient wheat varieties are supposed to have advantageous digestive properties.

In my family, we have gluten sensitivities. So when I bake, I bake with them in mind. They tend to react better to ancient grains, such as rye or spelt than modern wheat. If you’re gluten-sensitive, I recommend asking a nutritional professional about this before consuming.

The Dough

This goat cheese pepperoni pizza dough is very easy, simple, and fast to make! I don’t use instant yeast in this recipe due to the fact it’s a less common ingredient than baking powder.

Using a rolling pin will take more time, due to clean up time. I recommend using your hands to spread out the dough on the pan.

Using clean hands, make the dough as even as possible. Avoid making holes in the dough. If the dough is too sticky to work with, add a light layer of flour on the top of the dough. it will make it easier to work with. Add a hump at the end to create the crust.

You can easily meal prep this dough by doubling and tripling the recipe, then baking each pizza for 10-15 minutes each. When one pizza is in the oven, have the rest in the fridge, covered. Use multiple skillets if you want to do this.

If you have the time, I recommend letting your dough sit overnight in the fridge. It’s not required, but it does help the gluten to develop within the dough. It creates both a better texture and taste.

The Toppings

Add your sauce to the dough evenly using a spoon. Feel free to sprinkle garlic powder, onion powder, and Italian seasoning if you’re using tomato sauce.

For this recipe, I sprinkled about 2 ounces of goat mozzarella on the pizza. Some people opt to use goat cheese instead of cow, because goat cheese is supposed to be less inflammatory and has less calories. Dairy sensitivities are among the most common type of sensitivities. As always, speak to a medical professional if you have issues with dairy before consuming goat cheese.

Goat mozzarella typically tastes very mild, and can appeal to pretty much anyone who enjoys cheese. Softer goat cheeses, for instance, tend to have a more goat-y taste in my experience. You may also want to try drizzling honey on top after the pizza is already cooked and sliced up.

When adding your cheese, place down about 3/4 of it, then place the rest of your cheese on top of the pepperoni slices.