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Alkaline Stuffed Crust Pizza

The Dough:

I used 2 cups of spelt flour and half a cup or so of spring water, slowly adding water and kneading until soft. Let the dough sit for 30 mins before rolling it out. If you want your crust thick, do not roll too thin.

On the Edge on the dough, spread brazil nut cheese and roll your outside inwards to create a stuffed crust.

Brazil nut cheese:

1 1/3 cup of Brazil nuts (or walnuts)

Juice of 3 key limes

teaspoon of sea salt

1/4 cup of spring water

3 tbs of grapeseed oil (you can omit this)

The sauce:

For this batch, I blended a whole package of cherry tomatoes, a teaspoon of sea salt, onion powder, herbes de provence, a little agave, and then i cooked on the stove for about 5 -10 mins. This was being lazy, to be honest. My traditional sauce recipe includes roasting mushroom, onion, bell pepper and tomatoes for 40 mins, blending them in the blender with your herbs and then taking it over to the pot to simmer. Either way is yummy, but the later version yields a thicker sauce.


I sauteed half of an onion, 1 portobello mushroom, then added 2 stalks of kale (removing stems), 5 cherry tomatoes, and a handful of natural olives in grapeseed oil. Then I took a handful of oyster mushrooms shredded up and sauteed in a teaspoon of liquid smoke (I use the lazy kettle brand which is ONLY liquid smoke in the ingredients) and sea salt.

Add your tomato sauce and veggies on your dough then add some of the nut cheese on top. Bake on 350 for 10-15 minutes.

Let me know how you love it!



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