Makes 2 x 12″ thin and crispy pizza bases

  • 2.5 cups spelt flour
  • 1/2 tsp salt
  • 1/2 tsp bicarb. soda
  • 3/4 cup hot (not boiling) water
  • 1 tbs olive oil

Whisk the flour & salt. Stir in oil and water. Knead.

Add more oil or flour if needed.

No need to let it rise – either use it straight away, or leave in the bowl while you make the sauce.



Use a hot oven pre-heated to at least 220 Celsius

Flatten and roll the dough thinly and place on a baking sheet on a layer of polenta. Add sauce and toppings.