{"id":674,"date":"2010-05-10T17:16:49","date_gmt":"2010-05-10T05:16:49","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/?p=674"},"modified":"2021-05-18T09:42:49","modified_gmt":"2021-05-17T21:42:49","slug":"yoghurt-pizza-base","status":"publish","type":"post","link":"http:\/\/www.frot.co.nz\/design\/recipes\/yoghurt-pizza-base\/","title":{"rendered":"Yoghurt Pizza base"},"content":{"rendered":"<p style=\"text-align: left;\" align=\"center\">From Nourishing Traditions, by <em>Sally Fallon<\/em><\/p>\n<p style=\"text-align: left;\" align=\"center\"><strong>Makes two 10\u201d pizza base<\/strong><\/p>\n<ul>\n<li style=\"text-align: left;\">1\/2 lb butter, softened<\/li>\n<li style=\"text-align: left;\">1 cup plain whole yoghurt<\/li>\n<li style=\"text-align: left;\">3 1\/2 cups freshly ground spelt, kamut or whole-wheat flour<\/li>\n<li style=\"text-align: left;\">2 tsp sea salt<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">Cream butter and yoghurt. Add the flour and salt, and mix well. Cover and leave in a warm place for 12 to 24 hours.<\/p>\n<p style=\"text-align: left;\" align=\"center\">Set the oven to 150C (300F). Line and grease 2 pizza trays or pie plates. Roll out the dough between 2 pieces of baking paper and line the tray. Prick all over with a fork. Cook for half an hour while you prepare your favourite toppings. Take the bases out and turn the oven up to 175C (350F). Cover with toppings, then bake for a further \u00bd hour at 175C.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Nourishing Traditions, by Sally Fallon Makes two 10\u201d pizza base 1\/2 lb butter, softened 1 cup plain whole yoghurt 3 1\/2 cups freshly ground spelt, kamut or whole-wheat flour 2 tsp sea salt Cream butter and yoghurt. Add the flour and salt, and mix well. Cover and leave in a warm place for 12 to 24 hours. Set the oven to 150C (300F). Line and grease 2 pizza trays or pie plates. Roll out [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[20,9,10],"tags":[],"_links":{"self":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/674"}],"collection":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=674"}],"version-history":[{"count":2,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/674\/revisions"}],"predecessor-version":[{"id":1572,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/674\/revisions\/1572"}],"wp:attachment":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=674"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=674"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=674"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}