This was one of those moments of inspiration that comes from desperation. I was trying to come up with a yeast-free pizza dough that would use what we had in the fridge as toppings. The dough is based on the deep dish pizza recipe in Claire’s Corner Copia Cookbook, but I like the spelt, egg-free version MUCH better.
1 cup whole spelt flour
1 cup white spelt flour
1 Tbsp + 1 1/2 tsp. baking powder
2 Tbsp grated sheep’s milk Romano (can leave out if needed)
1/2 tsp oregano
1 tsp basil
3/4 cup goat’s milk (or hemp milk)
1/4 cup + 1 1/2 tsp. olive oil
Mix dry ingredients. Whisk together wet ingredients and add to dry mixture. Put into a deep dish pizza pan (mine is a 10″ diameter one from Pampered Chef that they sadly no longer make) or other similar-sized baking dish.
1 cup marinara sauce
7 oz. baby spinach (I used a spinach arugula mix)
1 clove garlic, minced
4 oz goat’s/sheep’s milk feta cheese
4 slices of bacon (can leave out for vegetarian version, but this is how I get my guys to eat it. I also thought about using a handful of cooked shrimp instead.)
Top crust with the marinara sauce and bake at 350 for 35 minutes. Meanwhile, saute the garlic and spinach in the olive oil until the spinach is wilted. Cook the bacon so that it is partially cooked (otherwise it will be overcooked when you bake it) – it should be slightly browning but still very pink and fatty.
When crust is finished, remove from oven and scatter the sauteed spinach over it, then crumble the feta over that, then cut the bacon into small pieces and sprinkle that over the whole thing. Put back into the oven and bake for 10-15 minutes more.
Makes 6 slices, about 9 g. protein per slice. (Serves 3 people nice generous servings, if you are really hungry, you can serve it with a salad).