Lactose‑Free Pizza

Ingredients

• 0.5 cube fresh yeast
• 1 pinch raw cane sugar
• 500 g spelt flour type 1050 (+ 1 tbsp for working)
• 7 tbsp olive oil
• 1 tsp salt
• 750 g tomatoes
• 300 g lactose‑free mozzarella
• 1 tsp Dried oregano
• 0.5 bunch Basil

Instructions

1. 1.

   Crush the yeast into a bowl, stir in sugar and 230 ml lukewarm water until smooth. Add flour, 4 tbsp olive oil, and salt; knead into a supple dough. Cover and let rise in a warm place for about an hour.

2. 2.

   Shape the dough into four balls, roll each into a slightly thick‑rimmed disc of about 24 cm diameter on lightly floured surface, and place on four oiled baking trays.

3. 3.

   Blanch the tomatoes, cool, peel, and chop finely. Season with salt, pepper, and oregano; spread over the pizza bases. Slice the mozzarella thinly and lay over the tomatoes. Drizzle with a little olive oil.

4. 4.

   Bake the lactose‑free pizza in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 25 minutes until golden brown. Meanwhile, wash, dry, and strip basil leaves. Remove the pizza from the oven, garnish with basil, and serve.