Comments on: Spelt Pizza with Caramelized Onion, Artichokes and Chard http://www.dietdessertndogs.com/2007/12/13/spelt-pizza-with-caramelized-onion-artichokes-and-chard/ Sugar-free, gluten-free, allergy-friendly. Anti-candida living. And comments from my dogs. Sun, 12 Feb 2012 15:05:03 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Ricki http://www.dietdessertndogs.com/2007/12/13/spelt-pizza-with-caramelized-onion-artichokes-and-chard/comment-page-1/#comment-115888 Ricki Mon, 10 Oct 2011 13:31:45 +0000 http://dietdessertndogs.wordpress.com/2007/12/13/spelt-pizza-with-caramelized-onion-artichokes-and-chard/#comment-115888 Ah--now I get it! ;) Yes, anyone who is able to consume maple syrup (or even honey) can use it in place of the agave. Thanks! Ah–now I get it! ;) Yes, anyone who is able to consume maple syrup (or even honey) can use it in place of the agave. Thanks!

]]> By: jojo http://www.dietdessertndogs.com/2007/12/13/spelt-pizza-with-caramelized-onion-artichokes-and-chard/comment-page-1/#comment-115842 jojo Mon, 10 Oct 2011 06:14:55 +0000 http://dietdessertndogs.wordpress.com/2007/12/13/spelt-pizza-with-caramelized-onion-artichokes-and-chard/#comment-115842 you can use maple syrup. you can use maple syrup.

]]> By: jojo http://www.dietdessertndogs.com/2007/12/13/spelt-pizza-with-caramelized-onion-artichokes-and-chard/comment-page-1/#comment-115841 jojo Mon, 10 Oct 2011 06:13:32 +0000 http://dietdessertndogs.wordpress.com/2007/12/13/spelt-pizza-with-caramelized-onion-artichokes-and-chard/#comment-115841 Sorry, I meant Cindy(foolish typo) from an earlier comment above , june 7th 2009, I should have replied to her. Oh , and I use non gluten flour to make my starter..-:) Sorry, I meant Cindy(foolish typo) from an earlier comment above , june 7th 2009, I should have replied to her.
Oh , and I use non gluten flour to make my starter..-:)

]]> By: Ricki http://www.dietdessertndogs.com/2007/12/13/spelt-pizza-with-caramelized-onion-artichokes-and-chard/comment-page-1/#comment-115658 Ricki Sun, 09 Oct 2011 00:51:49 +0000 http://dietdessertndogs.wordpress.com/2007/12/13/spelt-pizza-with-caramelized-onion-artichokes-and-chard/#comment-115658 Thanks for all the great info--I will certainly look into it. :) I actually don't use any glutenous flours any longer--this recipe was posted in 2007, and I had to change my diet in March, 2009. And sorry, but who is Cndy? Thanks for all the great info–I will certainly look into it. :) I actually don’t use any glutenous flours any longer–this recipe was posted in 2007, and I had to change my diet in March, 2009. And sorry, but who is Cndy?

]]> By: jojo http://www.dietdessertndogs.com/2007/12/13/spelt-pizza-with-caramelized-onion-artichokes-and-chard/comment-page-1/#comment-115648 jojo Sat, 08 Oct 2011 23:19:47 +0000 http://dietdessertndogs.wordpress.com/2007/12/13/spelt-pizza-with-caramelized-onion-artichokes-and-chard/#comment-115648 Thanks for the quick reply. I guess I will continue to use my ciabatta spelt sourdough bread recipe to make my spelt pizza crust with chia seeds and my starter....which is fairly light as I use light spelt, as opposed to whole spelt which contains the bran. You mentioned you are not allowed to use yeast, as are many folks....but you are allowed to use starter, which is made from flour and water and allowed to ferment. where I live in high altitude area starter is the only thing that will give me a decent rise. I too am not a yeast consumer as it is not natural IMHO. I suspect if you are sensitive to yeast, you probably should not use much bran either as it is very hard on the digestive system!? oh and Cndy, you can use honey or maple syrup instead of the Agave! Thanks for the quick reply.
I guess I will continue to use my ciabatta spelt sourdough bread recipe to make my spelt pizza crust with chia seeds and my starter….which is fairly light as I use light spelt, as opposed to whole spelt which contains the bran.

You mentioned you are not allowed to use yeast, as are many folks….but you are allowed to use starter, which is made from flour and water and allowed to ferment.
where I live in high altitude area starter is the only thing that will give me a decent rise.
I too am not a yeast consumer as it is not natural IMHO.
I suspect if you are sensitive to yeast, you probably should not use much bran either as it is very hard on the digestive system!?

oh and Cndy, you can use honey or maple syrup instead of the Agave!

]]> By: Ricki http://www.dietdessertndogs.com/2007/12/13/spelt-pizza-with-caramelized-onion-artichokes-and-chard/comment-page-1/#comment-115571 Ricki Sat, 08 Oct 2011 15:00:38 +0000 http://dietdessertndogs.wordpress.com/2007/12/13/spelt-pizza-with-caramelized-onion-artichokes-and-chard/#comment-115571 Hi Jojo, Sorry, I have no idea how much yeast or sourdough starter you'd use. . . I've never used those in my baking. I am not allowed to consume yeast on my diet. Hi Jojo,

Sorry, I have no idea how much yeast or sourdough starter you’d use. . . I’ve never used those in my baking. I am not allowed to consume yeast on my diet.

]]> By: Jojo http://www.dietdessertndogs.com/2007/12/13/spelt-pizza-with-caramelized-onion-artichokes-and-chard/comment-page-1/#comment-115568 Jojo Sat, 08 Oct 2011 14:47:34 +0000 http://dietdessertndogs.wordpress.com/2007/12/13/spelt-pizza-with-caramelized-onion-artichokes-and-chard/#comment-115568 Don't you use yeast or sourdough starter? I would like to use starter, how much? 1/4 cup? Or 1/2 cup Don’t you use yeast or sourdough starter? I would like to use starter, how much? 1/4 cup? Or 1/2 cup

]]> By: Cindy http://www.dietdessertndogs.com/2007/12/13/spelt-pizza-with-caramelized-onion-artichokes-and-chard/comment-page-1/#comment-6529 Cindy Sun, 07 Jun 2009 22:44:03 +0000 http://dietdessertndogs.wordpress.com/2007/12/13/spelt-pizza-with-caramelized-onion-artichokes-and-chard/#comment-6529 Great sounding pizza. Is there anything I can use in place of agave nectar? Excellent resource! Great sounding pizza. Is there anything I can use in place of agave nectar?

Excellent resource!

]]> By: Ricki http://www.dietdessertndogs.com/2007/12/13/spelt-pizza-with-caramelized-onion-artichokes-and-chard/comment-page-1/#comment-112 Ricki Sat, 15 Dec 2007 02:40:54 +0000 http://dietdessertndogs.wordpress.com/2007/12/13/spelt-pizza-with-caramelized-onion-artichokes-and-chard/#comment-112 Annie, Get that spelt out and start stirring--it's sooo easy. I've made it with a regular tomato base, too, but I think I actually like this version more (though I suspect the greens might remind you too much of those "other" greens on buffet tables--limp and wet--so you might prefer to substitute something else there!) ;) Annie,

Get that spelt out and start stirring–it’s sooo easy. I’ve made it with a regular tomato base, too, but I think I actually like this version more (though I suspect the greens might remind you too much of those “other” greens on buffet tables–limp and wet–so you might prefer to substitute something else there!) ;)

]]> By: Ricki http://www.dietdessertndogs.com/2007/12/13/spelt-pizza-with-caramelized-onion-artichokes-and-chard/comment-page-1/#comment-111 Ricki Sat, 15 Dec 2007 02:37:46 +0000 http://dietdessertndogs.wordpress.com/2007/12/13/spelt-pizza-with-caramelized-onion-artichokes-and-chard/#comment-111 Sally, Thanks--it was! (Even for breakfast). Sally,

Thanks–it was! (Even for breakfast).

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