Homemade Pizza - Right 4 All Types
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Pizza is one of the world’s most beloved comfort foods, but enjoying it while still remaining compliant on The Blood Type Diet can be a difficult task. Avoid foods can hide in the sauce, crust and toppings. We’ve simplified things by creating a right-for-all-types recipe using a creative tomato sauce substitute as well as a spelt flour crust sourced from Dr. Peter D’Adamo’s Cook Right 4 Your Type. We topped our pizza with thinly sliced zucchini, roasted squash, red onion, baby spinach, basil and fresh mozzarella balls, which make for a delicious flavor combination. Use our suggested toppings or reference our list of Blood Type Diet-approved pizza toppings below.
Makes (2) 12" crusts.
- 1 tbsp dry yeast
- 1 cup warm water
- 3 cups flour (1½ cups white spelt plus 1½ whole spelt)*
- 2 tbsp olive oil (and some extra to grease the bowl)
- 1 scant teaspoon salt
*Spelt flour (both white and whole) are avoids for Type O non-secretors.
- Preheat the oven to 475ºF.
- In a large mixing bowl, dissolve the yeast in the warm water.
- Mix in the flour with a scraper or spatula.
- Add the olive oil and salt. Work the mixture into a manageable dough.
- Transfer the dough to a well-floured surface and knead for 15 minutes, until the dough firms up. Sprinkle some flour as the dough gets sticky.
- Wash the bowl and grease with olive oil. Work the dough into a ball shape, place it in the bowl and turn once to coat with oil. Cover the bowl with a clean kitchen towel and allow to rise for 1 hour.
- When the dough has doubled in size, punch it down and divide into two equal pieces.
- Roll the dough for 1 minute, then set it aside to rest in a bowl or on a sheet pan for 15 more minutes.**
- Sprinkle a wisp of cornmeal in the bottom of a classic pizza pan or rectangular baking sheet to prevent it from sticking. Take a ball of dough and flatten it, pressing down with your fingers, coaxing it to fit the pan. Brush with olive oil and top with “nomato” sauce, our right-for-all-types tomato sauce substitute. Bake for approximately 5 minutes, and remove from the oven.
- Choose your desired toppings from section below, add them to the sauced crust and put the pizza back in the oven to bake for about another 5 minutes, or until the crust and toppings have a nice finish and color. Let the pizza cool for an additional 5 minutes before serving.
**Helpful Tip: Freeze your Pizza Dough
Once you get to step 8 of the recipe, you can freeze the dough you’ve made and save it for future use. Tightly wrap the dough in plastic wrap, place on a tray and put in the freezer for up to 3 weeks. When ready to bake, thaw the dough at room temperature for 3 hours until it is pliable and ready to shape into a pizza crust.
Right 4 All Types Toppings
- Fresh baby spinach
- Basil leaves
- Mozzarella (balls or shredded)***
- Pecorino cheese
- Pineapple chunks
- Portobello mushrooms
***Mozzarella is an Avoid for Type O non-secretors.
|Type O||Type A||Type B||Type AB|
Red pepper flakes
Red pepper flakes
****Parmesan cheese is an Avoid for Type B non-secretors.
(Table slides on mobile for easy viewing.)
Toppings to Avoid for All Types
- Black olives