A beautifully crisp pizza base, ready to top however you like! Our Emmer Wheat is non-hybridised – meaning it has no nasties or chemicals added and is easy to digest.
Preheat oven to 180C. Line 2 trays with baking paper.
Mix all ingredients in a bowl until combined.
Use your hands to kneed the dough and add a touch more emmer wheat flour as needed.
Halve the dough and roll each pizza dough into 2 pizza bases evenly using a rolling pin.
Place them in the oven and cook until golden brown (roughly 20-25 minutes).
Remove from the oven and top with your choice of toppings. We used tomato paste, shredded roasted chicken, olives, cherry tomatoes, pesto, grated cheese (we used goats), mushrooms and rosemary.
Place back in the oven until the toppings are cooked and the cheese has melted and turned golden brown.
Remove from the oven and slice and serve.
Ingredients
Directions
Preheat oven to 180C. Line 2 trays with baking paper.
Mix all ingredients in a bowl until combined.
Use your hands to kneed the dough and add a touch more emmer wheat flour as needed.
Halve the dough and roll each pizza dough into 2 pizza bases evenly using a rolling pin.
Place them in the oven and cook until golden brown (roughly 20-25 minutes).
Remove from the oven and top with your choice of toppings. We used tomato paste, shredded roasted chicken, olives, cherry tomatoes, pesto, grated cheese (we used goats), mushrooms and rosemary.
Place back in the oven until the toppings are cooked and the cheese has melted and turned golden brown.
Remove from the oven and slice and serve.
0 Comments