Kamut Pizza

Kamut is an ancient strain of wheat that some find more easily digestable than typical wheat. It has a higher protein and potassium content than "regular" flour and contains a different type of gluten than that in "regular" flour. It has a nutty, kind of buttery taste and a chewy texture, making it a great choice for pizza dough! This is just a basic recipe- obviously you can top with whatever you'd like. Recipe from www.RWood.com

• Ready In: 2 hrs 35 mins
• Yields: 1 pizza

Ingredients

• 2  teaspoons active dry yeast
• 1 1⁄2 cups warm water (100F-110F)
• 4 1⁄2 cups  kamut flour
• 2  tablespoons olive oil
• 1 1⁄2 teaspoons salt
• 1  cup  pizza sauce
• 4  ounces mozzarella cheese, diced
• 10  basil leaves, torn into small pieces

Directions

1. Add the yeast to the warm water and let proof about 5-10 minutes, until foamy.
2. Add flour in 1 cup increments, mixing with a wooden spoon until each cup is fully incorporated.
3. Place dough on a lightly floured surface and knead for 8-10 minutes.
4. Place dough in a lightly oiled large bowl, cover with plastic wrap and let rise in a warm, draft-free area until doubled (about 90 minutes).
5. Preaheat oven to 500F and grease a large pizza pan.
6. Punch down dough and knead in olive oil and salt.
7. Let dough rest for 5 minutes.
8. Roll dough out and spread over pizza pan.
9. Crimp the edges to leave a slight lip.
10. Spread sauce over pizza, up to 1/2" of the edges.
11. Sprinkle mozzarella over sauce and drizzle a little more olive oil over, if desired.
12. Bake for about 10 minutes, until cheese is bubbly.
13. Remove from the oven, brush the exposed crust with a little olive oil and sprinkle fresh basil over the cheese.