Vegetable Flatbread & Spelt

Spelt. What is it? Spelt is an ancient grain that is looked at as a cousin to wheat. So yes, spelt contains gluten and wheat and is therefore not suitable for people who have celiac or wheat allergies. But for many people with wheat sensitivities and intolerances (some studies say almost 15% of the U.S. population) spelt is easier to digest and less hard on their stomachs and intestines. Spelt is also loaded with fiber and other nutrients, has a slight nutty flavor, and very similar to whole wheat flour.

So for dinner I decided to make a flatbread loaded with vegetables and a nice salad to top. The pizza dough was so easy to make and I just substituted the regular flour with spelt. I also used agave nectar for honey. Worked great! Here is the recipe!


Spelt Pizza Dough
Makes 2 large pizzas


3 cups spelt, plus more for kneading and rolling
2 tsp active dry yeast
1 tsp kosher salt
1 cup warm water, maybe a little more
1 tbsp extra virgin olive oil
1 tsp agave nectar


1. In a stand mixer combine the spelt, yeast, and salt. Mix to combine.
2. Add in the water, oil, and agave. Mix for about 5-7 minutes until the dough begins to pull away from the sides of the bowl. You may need to add an additional splash of water or tbsp of spelt.
3. Remove the dough from the bowl and knead on a lightly floured surface until smooth.
4. Place dough in a lightly oiled bowl, cover with a towel, and place in a warm spot until the dough doubles in size, about one hour.

5. Punch dough down to release the gases and slightly knead. Cover dough and let rest for 15 minutes.
5. Cut the dough in half and roll out to your desired thickness. 
6. Place rolled out dough on a sheet pan. Brush dough with olive oil, arrange toppings, and sprinkle on some Italian seasonings.

7. Bake at 425 for about 25 minutes. Serve with a light salad on top of the flatbread or on the side.

Toppings for Flatbread
- Although you could use any toppings you'd like, I used a combination of artichokes, mushrooms, and roasted red bell peppers. I also spread a tomato sauce on half of the dough. Use your imagination: broccoli, peppers, squash, eggplant, caramelized onions, tomatoes, asparagus, spinach, or potatoes. I sprinkled a mixture of dried basil, parsley, and oregano on top, but of course use what you like.

Sides
- I had two sides with this flatbread. The first was a light salad that I actually put on top of my flatbread. The warm flatbread slightly wilted the greens, yum! I used a spring mix of greens tossed with a lemon vinaigrette and diced tomatoes. The vinaigrette is so simple. Whisk together 2 tbsp olive oil, 1 tbsp freshly squeezed lemon juice, salt and pepper. Simple and delicious. 


- My second side was using up all the carrots I had in my fridge. I was using baby carrots, cut them in half, and tossed them with a little canola oil, real maple syrup, brown sugar, and a little salt and pepper. I roasted them in the oven at the same temperature as the pizza, but for only 15 minutes.

Carrots before baking.

Tomorrow night I'm heading up to Baltimore for my sister senior art gallery showing thing at MICA since, IM IN ALL THE PICTURES!! And yes, I am famous now! Just kidding!Have a great weekend! Sunday is cinnamon bun day. Wish me luck : )
- KB