Spinach & Zucchini Spelt Flour Pizza

This delicious Spinach & Zucchini Spelt Flour Pizza is made with spelt flour, ham, zucchini and spinach for a healthier pizza option. | www.vibrantplate.com

This delicious Spinach & Zucchini Spelt Flour Pizza is made with spelt flour, ham, zucchini and spinach for a healthier pizza option.

Did you now it was #pizzaday yesterday? That’s right! And how do you celebrate pizza day, if not by eating pizza? 🙂

This post is sadly a day overdue, but there is absolutely no reason not to celebrate today, or even tomorrow. I mean, we are talking pizza here. Pizza is always a good idea!

This Spinach & Zucchini Spelt Flour Pizza does not take a lot of time to make, which is perfect for busy days, plus it’s made with spelt flour, which is richer is nutrients than wheat flour but also contains gluten that helps with the dough texture. You can absolutely make this pizza completely vegetarian, by omitting ham as a topping.

This delicious Spinach & Zucchini Spelt Flour Pizza is made with spelt flour, ham, zucchini and spinach for a healthier pizza option. | www.vibrantplate.com

Spinach & Zucchini Pizza

Yield: 3-4
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
This delicious Spinach & Zucchini Pizza is made with spelt flour, ham, zucchini and spinach for a healthier pizza option.

Ingredients

  • 250 g spelt flour
  • 200 ml luke-warm water
  • 5 g dry yeast
  • pinch of salt
  • 2 tbs olive oil
  • 1 cup tomato sauce
  • 100 g ham
  • 1 medium-size zucchini
  • 1 cup raw spinach
  • 1 cup grated cheese
  • 1 cup grated mozzarella

Instructions

  1. Prepare the dough: add luke-warm water to dry yeast and add a teaspoon of flour. Mix well, cover with a cloth and let rise for about 10 minutes. In a separate bowl, place flour and a pinch of salt. When the yeast rises, add it to the flour. Add olive oil and combine well with a fork, then proceed to kneading the dough by hand for about 10 minutes, until the dough is smooth and flexible. Cover with a cloth and let rise for an hour.
  2. After an hour, knead out the dough and divide into 2 pieces. Roll each dough piece out into a pizza shape (round, rectangle or free-style).
  3. Cover baking tray with baking paper to prevent sticking. Preheat oven to 220°C / 428°F. Place pizza dough on baking tray. Spread tomato sauce onto the dough, then top the pizza with ham, sliced zucchini, spinach leaves, grated cheese and mozzarella.
  4. Place pizza in preheated oven and bake for about 12-16 minutes, or until the pizza dough is golden brown. Remove from oven and serve hot.
Nutrition Information:

Amount Per Serving: Calories: 718.91 Total Fat: 35.59g Saturated Fat: 14.88g Sodium: 1268.24mg Carbohydrates: 68.51g Fiber: 11.9g Sugar: 10.76g Protein: 37.74g

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This delicious Spinach & Zucchini Spelt Flour Pizza is made with spelt flour, ham, zucchini and spinach for a healthier pizza option. | www.vibrantplate.com

This delicious Spinach & Zucchini Spelt Flour Pizza is made with spelt flour, ham, zucchini and spinach for a healthier pizza option.

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6 Comment

  1. Never tried spelt flour before and I think this pizza is a good way to start. Looks delish!

    1. Kristina says: Reply

      Thanks! The flour is much similar to wheat flour so I guess it’s easy to try it out.

  2. I’ve never heard of spelt flour but it is certainly on my radar now thanks to this gorgeous pizza creation of yours; beautifully done!

    1. Kristina says: Reply

      Thank you, Dan! I always like to experiment with different flours to find new flavors. Spelt flour is one of my faves.

  3. Karma says: Reply

    Hi!!

    I tried your recipe today and it was delicious butttt the dough didn’t rise, is that normal and to be expected since in high in fiber?

    1. Kristina says: Reply

      Hi Karma, thanks for your feedback! I couldn’t say why your dough did not rise, but I expect the most likely culprit would be your yeast. We never had problems with the rising of spelt flour, although it is a bit softer and quicker to react than regular flour, but it does contain gluten and is pretty much similar to work with than wheat flour. You only have to be careful not to overdo it, since the gluten in spelt breaks apart easily… so less kneading. Hope that helps!

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