Today, like most days, I am grateful for pizza. In this case I am grateful that we have access to good Spelt flour so we can make our own.
Commercial pizzas are okay from time to time. In fact it's probably a blessing that both my husband and I have wheat intolerance or we'd have delivery pizza more times than is good for us.
We found some good quality Spelt flour that is ground finely enough for a decent pizza crust without having to first be sifted. It also makes an adequate loaf of bread and pie crust, too.
We enjoy inventing our own pizza. Mike makes the deep-dish crust and I am in charge of toppings.
It's tasty and reasonably healthy and it's a great way to warm up the house on a cold day. I'm grateful for that, too.
Above, the fluffy deep-dish crust that held our recent effort. If you're wondering, it had slow-roasted beef with onion, pepper, Vlahotiri and Kefalotiri cheeses as well as soy cheese, tomato paste thinned with white wine, spinach, portobello mushroom, cilantro, oregano, thyme, and fresh tomato.
It was very good, and I'm grateful for that, too.
Wheat elimination is just the start!
4 hours ago