Low-histamine pizza dough

Ingredients for 1 servings:

• 125 g spelt flour type 630
• 10 g cream of tartar baking powder
• 1 pinch of sea salt
• 60 g water
• 10 g olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

without yeast, without wheat, without egg

Preheat the oven to 200°C fan/convection oven. Mix the spelt flour with the cream of tartar baking powder and salt in a bowl. Add the water and olive oil and knead with a hand mixer fitted with a dough hook until a smooth, firm dough forms. Lightly flour your hands and form it into a ball between your hands. Place the ball of dough on a baking sheet-sized baking sheet and roll it out into a round pizza shape. Top with your desired toppings, place on a baking sheet, and bake in the oven. Bake in the hot oven for approximately 10-12 minutes. For toppings, see “Low-Histamine Pizza Toppings.”