Ayurvedic pizza

This is one of my favorite recipes that I learned during my Ayurvedic Culinary program with Divya Alter from Bhagavat Life. This is a tomato free and yeast free recipe that will convince even the most pickiest pizza eaters.

Makes one medium pie Prep: 30 minutes (with ready-made cheese and sauce) Cook: about 20 minutes

Crust

1¾ cups (205 grams) whole spelt flour

1 teaspoon baking powder

¼ + ⅛ teaspoon salt

¼ cup olive oil

⅓ cup + 2 tablespoons buttermilk

1 teaspoon fresh lime juice

Topping

2 tablespoons olive oil

¼ teaspoon asafoetida

⅓ cup Ayurvedic “Ketchup” or Tamarind Cranberry Sauce, divided (Purchase here https://divyaskitchen.com/collections/divyas-products/products/raisin-cranberry-sauce)

8 stalks asparagus, trimmed, cut into 2-inch long pieces, and halved lengthwise (no need to half if the asparagus is pencil-thin)

I cup fresh organic spinach

¼ cup crumbled fresh soft cheese

¼ teaspoon salt

¼ teaspoon black pepper

1 teaspoon Italian Seasoning

1 tablespoon sliced olives

1 tablespoon teared fresh basil leaves

¼ cup grated fresh mozzarella

½ teaspoon dried oregano

Garnishes

Olive oil

A few fresh basil leaves

To make the crust:

Mix the flour, salt, and baking powder in a bowl.

Rub the oil into the flour mixture with your fingertips until it resembles a coarse meal. Add the buttermilk and lime juice and briefly work it to a soft but not sticky dough. (If too sticky, add a little more flour.) Do not knead the dough too much, just enough to mold all ingredients into a ball. Wrap the dough with a damp kitchen towel or plastic wrap and refrigerate for 10 minutes.

Preheat the oven to 400℉. Have a half-size sheet pan or a pizza stone ready.

Lightly dust a silicone mat or a piece of parchment paper (taping it on the countertop can make it easier to roll) and a rolling pin with flour, press the dough into a smooth disk and then roll it into your desired shape (round or oblong), ¼ inch thick. Transfer to the sheet pan.

To make the topping:

Whisk the olive oil and asafoetida in a small bowl or cup. Brush the rolled dough with half of the asafoetida infused olive oil and with a very thin layer (about 2 tablespoons) of the Ayurvedic “Ketchup.” Partially bake the crust for about 7 minutes, until it forms a soft crust.

Spread the remaining “ketchup” on the crust. Then arrange the following ingredients in this particular order: asparagus, fresh soft cheese, salt, pepper, Italian seasoning, olives, basil, mozzarella, oregano, and the remaining asafoetida infused olive oil.

Bake until the top has patches of golden-crusted ingredients, about 10 minutes.

Slice and serve hot, garnished with olive oil and basil leaves.