Friday Feast: World Vegetarian Day Pizza

My ‘O’ blood type is noted by Dr. Peter J. D’adamo in his book Eat Right for Your Type as the oldest blood type and the blood of the hunter, the pre-historic meat eater. We have highly acidic stomachs and staunch digestive systems unless we eat too many acidic foods. Then our stomach linings slowly disintegrate and ulcers abound. We need protein and aerobic exercise like running through the forest chasing an elk for today’s menu board. But every once in a while, I prefer vegetables over animal fat. And I love pizza.

The other dietary nemesis for us O-rdinary blood types (we’re the universal donors, but we can only accept ‘O’ blood ourselves,) is wheat. The wheat alternative that helps some of us with our cravings for bread is spelt. Spelt is the ancient ancestor of wheat and is a bit more digestible. Combining the two principles of pizza and spelt, I’ve managed to satisfy my teenage holdovers for pizza with the following recipe. If you don’t have the patience to make your own pizza crust, check out the ready-made product I’ve listed below. And look around. Spelt is popping up everywhere and making alternative baked goods really yummy!

Spelt pizza crust

2 cups white spelt flour

1/2 cup whole spelt flour (I like to sift them together so the crust is smooth but still has some body to it because of the whole flour.)

3/4 cup warm water

1 teaspoon rapid rise yeast

1 teaspoon salt

1/2 teaspoon sugar

2 Tablespoons olive oil

Dissolve the yeast and sugar in 1/2 cup of the warm water. Let sit covered in a warm place until the yeast “proofs” or has foamed up some. Using an electric mixer, mix the flours and olive oil together with the water/yeast mixture slowly at first. Add the rest of the warm water and when a moist ball begins to form, add olive oil and increase the mixer speed. The goal is a ball that sticks to the paddle but cleans off the inside of the bowl as it spins. Don’t over mix. That makes a tough crust.

Line a large pizza pan or cookie baking sheet with parchment paper and spray with cooking oil. Spray your clean hands with cooking oil and remove the dough from the bowl. Work it in your hands and spread it on the pan to the edges. Let rest while you prepare the sauce and toppings.

Pizza sauce

1  15 oz can of crushed tomatoes

1/2 tsp. salt

1/2 tsp. garlic powder

1 Tablespoon dried Italian seasoning

1/2 tsp. crushed red pepper flakes

1/4 tsp. black pepper

1 teaspoon olive oil

Mix all the ingredients in a bowl. Then spread the sauce on the pizza dough.


This is where your own tastes come in, but this recipe is in honor of World Vegetarian Day ‘O’ctober 1.

Cheese: 2 cups shredded parmesan, mozzerella, cheddar (If you don’t eat anything that comes from an animal, you probably are well acquainted with rice and almond cheeses. Knock yourself out.)

1 Tablespoon chopped fresh parsley

1 Tablespoon chopped fresh rosemary

1/3 cup of banana pepper rings chopped

1/3 cup chopped red onion

1 tsp. dried Italian seasoning mix

olive oil

Cover the sauce with cheese mixture then remaining herbs and vegetables adding whatever other veggies gets your palate popping. Drizzle olive oil around the edges of the crust.

Bake for 20-25 minutes at 425 degrees. Cool briefly, cut and love every bite.

Source for ready made spelt pizza crust

Berlin Natural Bakery


There are five primary areas of practice to the Writer Wellness plan. Every other week I will post an idea for relaxation (Monday Meditation,) creative play (Tuesday Tickle,) fitness and exercise (Wednesday Workout,) journaling and misc. (Thursday Thought,) and nutrition (Friday Feast.)


Meanwhile, remember to look for a digital or print copy of Writer Wellness, A Writer’s Path to Health and Creativity at Who Dares Wins Publishing,


And check out these great blogs for ideas to keep your writing and publishing healthy and prosperous. Bob Mayer Jenni Holbrook Kristen Lamb Inspiration for Writers, Inc. Natalie Markey Amy Shojai


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