Yoghurt Pizza base

Deb May 10, 2010

From Nourishing Traditions, by Sally Fallon

Makes two 10” 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 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 ½ hour at 175C.