Mix spelt flour, sea salt and mix well (crush sea salt to a fine blend if coarse)

Add water little by little until it forms a doughy texture

Move thou dough lightly, do not knead the dough

Transfer to a clean bowl and cover in plastic wrap or with a towel on top of the bowl for 1hr to over night. (preserve in the freezer if out overnight, otherwise it will rot in the refrigerator)

Powder your hands

When the dough is ready take a handful of the dough and cover with flour so that it does not stick to your hands

Spread a generous amount of flour on top of the surface you are working on

Form the dough into a small ball

Flatten the dough ball into the working area, press down and flatten with your finger tips

Turn the dough around and do the same

Continue to do press each side 4 to 5 times

Pickup the dough gently and pinch and rotate at the point where the crust begins. (this determines how wide your crust is compared to the center of your pizza)

Continue this action until you notice that the dough is stretching.

The middle should be thin but not see through.

*once you get the hang of it stretching the dough becomes simpler

Cut away the dry stem part of the tomatoes found at the top

Leaving the core tomato intact (no slicing yet)

Place 1 or 2 tomatoes at a time in boiling water for 10-15 sec

Remove with a slotted spoon and place somewhere to cool

Cut into wedges then squish with your hands or a potato masher (leave in all the pulp and seeds, do not blend)

Strain out the liquid with a strainer.

Place the strained out tomatoes into a clean bowl.

Stir in olive oil & sea salt

Prepare the dough into a pizza pie shape with a some flour lightly on the bottom

Add sauce, dried or fresh oregano (minced), red onion (chopped), drizzle olive oil atop (optional) and fresh basil leaves or throw in the fresh basil atop after the pizza is cooked, it's up to you.

Pre-heat a skillet on high heat

Turn on the oven broiler on high

Place the entire pizza atop the skillet and place in the oven

Keep an eye on it until the top is cooked properly, feel free to pull it out for a bit to get a good look

When the top is good take the pizza out and if the bottom needs more cooking than just heat up the skillet

The first time I made this pizza I was inspired by the sauce thanks to Jim Lahey's book. But since I don't do wheat or yeast I have to research and improvise the rest. The sauce is absolutely amazing it only takes 3 ingredients to make and does not require pre-cooking. The pizza sauce is that of an old fashioned pizza taste, excellent. The following is my take on a pizza marinara, I simply use a yeast-free spelt crust and substituted the garlic for red onion.1 ¼ cup spelt flour½ tsp sea salt1/4 to 1/2 cup warm waterMore flour to work withyields 2 to 3 8-inch pizzas6 roma/plum tomatoes1 tsp olive oil1/2 tsp sea salt or more to tastewater for boiling for 10-15 sec*the sauce will last 7 days, covered in the refrigerator. See here for a pasta tomato/marinara sauce , tomatoes left to ripen outside of the refrigerator taste better and allow a more red color.The pizza recipe here is my take on a pizza marinara. When you decide to put your own pizza toppings simply begin by adding sauce and basil before customizing your pizza. The pizza brings out its best flavors here because of how its cooked, this inspiration is credited toMake sure that your skillet is able to be placed in the oven. It takes just a few minutes to cook so keep an eye on it. When ready place somewhere to cool.