Spelt-Oat Pizza Dough If you're trying dairy-free pizza, why not give wheat-free a try, too? You'll be surprised how much better this dough tastes than traditional pizza dough, and it's better for you. This dough is easy to work with and is a good choice for your first homemade pizza. Makes Four 8-Inch Pizza Dough.
	Ingredients: 2 cups Arrowhead Mills spelt flour 1 tablespoon extra-virgin olive oil 1 1/4 cups Arrowhead Mills oat flour 1 tablespoon soft tofu 1 teaspoon sea salt 2 1/4 teaspoons active dry yeast 1 tablespoon honey
	Instructions: 1. Measure both flours into a food processor. In a mixing bowl, combine the salt, honey, olive oil, tofu and 1/4 cup cool water, and mix well. 2. In a small mixing bowl, dissolve the yeast into 1/4 cup warm water (100° to 120°F). Cover and let sit for 10 minutes. 3. Turn the food processor on and slowly drizzle in the honey-tofu mixture. Drizzle in the yeast mixture while it continues to run. The dough should form around the blade at this time. Put the dough on a lightly floured surface and knead the dough for several minutes until smooth. Sprinkle a little extra flour into the dough if it becomes sticky as you are kneading. Transfer the dough into a covered container and let rest at 70° to 80°F for 30 minutes. 4. Cut the dough into 4 even pieces and form into tight dough balls. At this point you can roll out the pizza dough or refrigerate the balls until you are ready to make the pizza. Note: Allow 1 hour for the refrigerated pizza dough to sit at room temperature before rolling it out. 5. With a rolling pin, gently roll out the dough balls going from the center out, forming a round flat disk. Ideally you would like an 8-inch diameter that is a bit thicker around the edges. With a little bit of practice you can do this with your hands, eliminating the rolling pin altogether.

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