Spelt Pizza Base and Tomato Sauce

Spelt Pizza Base and Tomato Sauce

DF | EF | NF | RSF – Contains Gluten/Wheat
Course 3 meals a day, Baby Led Weaning, BLW, Family Meals, Main Course, vegetarian
Cuisine Italian, Mediterranean
Servings 5 Pizza Bases


  • 1 Baking Tray
  • 1 bowl


Pizza Ingredients: 

  • 650 grams white spelt flour 
  • 400 mls lukewarm water
  • 20 grams olive oil 
  • 5 grams salt 
  • 5 grams instant yeast 

Tomato Sauce Ingredients: 

  • 1 kg ripe tomatoes 
  • 5 tbsp olive oil 
  • 5 cloves small garlic 
  • 1 tbsp fresh oregano
  • 1 Salt and pepper to taste


  • Preheat the oven to the highest possible setting with the baking tray or pizza stone inside 
  • Mix the instant yeast with the lukewarm water and stir well. Set aside 
  •  In a large bowl, add in the white spelt flour, salt and olive oil. Mix gently to combine 
  • Pour in the instant yeast and warm water
  • Bring the dough together with your hands, then lightly dust a benchtop with flour. Knead the dough for 5 minutes until you have formed a smooth dough 
  •  Portion the dough up into 5, and place into 5 bowls, then cover with a plate or tea towel. 
  • Allow the dough to rest for 20 minutes 
  • Once the dough has rested, remove one of them from the bowl and place onto a lightly floured board. With the tips of your fingers, gently press the dough outwards from the middle to begin forming the shape of your pizza. Then pick up the dough and gently stretch it out between your hands/fingers. 
  •  Place the base back onto the floured board and top with your choice of toppings. Do this one at a time so the dough isn't out too long.
  • Slide the base into the preheated oven onto the tray/pizza stone and cook for roughly 5-7 minutes, or until the crusts are golden. Whilst this one is cooking, prep the next pizza.
  • * You can also wrap the dough in glad wrap and leave it overnight in the fridge to bake the following day. This creates a more aerated dough. If following this method, remove the pizza base from the fridge 30 minutes before cooking and follow the same cooking instructions above 


  • Preheat the oven to 170 C 
  • To make the tomato sauce wash the tomatoes and chop into quarters. If using cherry tomatoes, they do not need chopping.
  • Roast the tomatoes on a baking tray with the olive oil, oregano, salt and pepper. Peel the garlic and place the whole cloves into the baking tray too.
  • Roast in pre-heated oven for one hour, then blend until smooth, passata like consistency.


Age Appropriate: 12 months +
Ps this is a recipe from my new book coming out!! So i hope you like this sneak peak!
Tried this recipe?Let us know how it was!

+ show comments

- Hide Comments

add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Featured Posts

No more confusion

Starting Solids Equipment Guide


Explore More BTF Resources


Our podcast is like having an expert in your back pocket, with weekly episodes tackling all things motherhood, parenting, and living the good life.

Boob to Food Subscription Group

Gain access to a database of hundreds of exclusive recipes (with 3 new ones published every week!) It’s also a safe space to seek nutrition, weaning, and parenting guidance support.the BTF community!


In-depth educational masterclasses developed and reviewed by health professionals to help you confidently navigate the critical first years of your baby's life and beyond.

dive in

Starting Solids Equipment Guide 

Nurturing online community offering understandable education, and inspiration in family and baby nutrition.

hold up!

You’re one step away from unlocking this delicious recipe. Become a member with us and get exclusive access to this and so much more. Join our community by clicking below.
Join Now! Login Now! Go Back