If you would like to try a no yeast pizza with your canned pork sausage and canned spaghetti sauce, this is a wonderful recipe that I came up with the other day. You start with two batches of the kefir no yeast bread.
- The night before baking, add 4-2 1/2 cups of Kefir (yogurt or buttermilk works too) to 8 cups of freshly ground spelt or wheat. Thoroughly mix ingredients until sticky and moistened.
- Cover and let stand for about 8 hours to soak and ferment.
- You will notice it puff up a bit from the fermenting process.
- Next morning: In separate bowl, add 1 cup of wheat flour, 1 tsp of baking soda, 1 tsp of baking powder, and 1 tsp of salt. Next, add your spouted bread dough to the mixture and kneed in using your hands or processor with a dough hook attachment.
Flour your surface and knead the dough, adding enough flour to make the dough a bit drier and moldable. Take a cookie sheet and spread 1/2 of the dough on it. Make it into a round pizza shape. Do the same with the remaining dough. Now take your spigot sauce and spread a layer of this on the dough. Next you can break up your pork sausage from the can on the top of the sauce. If you do not eat pork, just add beef or chicken. Then, grate your homemade mozzarella cheese and sprinkle that over the entire surface. Preheat the oven to 400 degrees. Place the raw pizzas into the oven and leave them bake for 30-40 minutes or until you can prick it with a toothpick and it comes out dry. Enjoy!