Recipe by Bobbiann
Quick and easy. I usually let this rise for a while before adding sauce and toppings.
Top Review by SDCDarkRaven
Good flavor, and very easy to make. Also being made out of spelt flour, I can eat it even though I have an allergy to regular wheat. Spelt is spelt, and wheat is wheat. There is no "legal" precident stating that Spelt is wheat. Roughly 20% of people that are allergic to wheat can eat spelt without any reaction. Likewise, people with food allergies (like me) know by the ingredients if we can eat something or not, so please keep posting fantastic recipes like this!
- 2 cups light spelt flour
- 1 1⁄2 teaspoons quick-rising yeast
- 1 teaspoon baking powder
- 1 1⁄2 tablespoons olive oil or 1 1⁄2 tablespoons other cooking oil
- 1 teaspoon honey
- 2⁄3 cup warm water