Sweet Potato, Spelt and Rye Pizza Dough

Sweet Potato, Spelt and Rye Pizza Dough

Serves 4
Prep time 1 hour, 30 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for Dairy / Lactose Free, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type Ingredient
Misc Pre-preparable
Home made spelt and rye pizza dough with sweet potato.


  • 400g sweet potato
  • 3 1/2 cups white spelt flour
  • 2 cups rye flour
  • 2 teaspoons Lowan's Dried Instant Yeast
  • 30ml sunflower oil
  • 2 teaspoons salt
  • Extra spelt flour
  • 250ml warm water


1. Cook the sweet potato (steam, boil or microwave) then place into a food processor and whiz until pureed. Set aside to cool.
2. Place the warm water, yeast and oil into the bowl of an electric mixer with a dough hook. Stir to combine then allow to sit for 5 minutes.
3. Sift the flours together in a separate bowl.
4. Add the flours, salt and sweet potato to the mixer bowl. Mix on 1.5 - 2 speed until all the dough comes together on the hook. If the dough is too sticky and not coming off the bowl, add some more flour. The bowl should be almost completely clean.
5. Knead the dough on speed 2 for 2 minutes.
6. Remove the dough from the hook and place it back in the bowl. Cover the bowl with a clean tea towel and let it stand for about 30 minutes, or until it has doubled in size.
7. Punch the dough down then gently break it into 4 pieces. Gently roll each piece into a ball and set aside, covered, to rise for another 15 minutes.
8. If you're not making the pizzas straight away, wrap each ball in some cling film and store it in the fridge until ready to use. The pizza dough can also be stored like this in the freezer. Allow it to thaw at room temperature before using.


Moderate Salicylates, Low Glutamates, Low Amines

This recipe makes 4 balls of pizza dough, which will each make a 25- 30cm pizza.

If you want a low chemical pizza, I have a plain pizza dough recipe as well.

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