Mini Pizzas


  • 3 Cups Mehudar wholegrain spelt flour
  • 1 Egg
  • 1 Tablespoon dry yeast
  • 1 Cup water or milk
  • 2 Tablespoons sugar
  • 1 Flat teaspoon salt
  • ¼ Cup oil

For Sauce:

  • 1 Large tin of tomato puree
  • 1 Tablespoon garlic powder
  • 2 Tablespoons sugar
  • 1 Flat teaspoon salt
  • 1 Teaspoon oregano
  • 1 Tablespoon pizza spice


Mix all ingredients for the dough, apart from the sugar, salt and oil.
Add the oil and sugar, and mix well (reserve a small part of the oil for the finish).
Add the salt towards the end.
Add flour, or oil, as needed.
Knead the dough for 10 minutes, until you get a soft, pliable dough that isn’t sticky.
Cover with saran wrap, plus an extra covering. Allow to rise for an hour.
Roll the dough to required size on a sheet of baking paper.
Spread the sauce over the dough base, and sprinkle with grated yellow, or mozzarella cheese.
Add a variety of toppings: tomato slices / onion rings / olives / mushrooms.
Proof the dough for a final rise, and wait for the dough to double in size.
Bake at 200C for 15 minutes.
When done – remove from the oven and place it on a heated stone, or a baking pan.

For this recipe you can use any one of the following flours:

Wholegrain spelt flour, 70% Spelt Flour, White Spelt Flour, 100% Wholewheat Flour, 70% Wholewheat Flour, White Sifted Flour