These Spelt Flour Pizza Scrolls are a great opportunity to play with ingredients and flavours. The recipe is that easy, your kids can lend a helping hand or make them by themselves.

I love recipes that you can mix and match ingredients based on your child’s ever-changing tastes and what’s left in the fridge. These Spelt Flour Pizza Scrolls or pinwheels are just that - a versatile and simple recipe that’s a crowd-pleaser amongst little people.

Any dough recipe, be it pizza bases, scrolls or rolls, I find provide us the opportunity to play with flavours without being instantly rejected by our tough diners.

My advice if you have a fussy eater, is to start making these Spelt Flour Pizza Scrolls with flavours they love. It could be as little as ham and cheese.

Kids love spreading out ingredients and getting a little messy so make these together if you can. The next time you make them, add something new along with the ingredients they happily eat.

The below recipe uses vegetables we always have on hand and are well tolerated. I like to include three to four different veggies, but you can use what you like aiming for about 2 cups.

These Spelt Flour Pizza Scrolls are more vegetables than they are dough as I like to keep them light rather than stogy. If that's not the case for your child, using less filling ingredients and rolling tighter will provide you with a more dense scroll.

To make the Spelt Flour Pizza Scrolls, you’ll need to make the Spelt Flour Yoghurt Dough as your base. It’s quick to make and fun for kids to get their hands in and mix the flour and yoghurt together.

Once you’ve rolled out your dough into a rectangle shape, spread tomato paste evenly over the dough. Sprinkle with herbs, if using, and then evenly top with the vegetables followed by the grated cheese. Leave about 1cm clear on each short end.

Now, the fun part. Starting at a short end, roll your Spelt Flour Pizza Scrolls into a tight log. Cut into 2 cm slices and place on a prepared tray. Bake for 12-15 minutes or until the dough is just starting to brown. You want the outside to firm a little firm but still spongy.

The Spelt Flour Pizza Scrolls can be served warm, straight out of the oven, or popped cold into a lunchbox. You can also freeze them, so don’t be afraid to double the batch.

If you try making your own Spelt Flour Pizza Scrolls please let me know!

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HAPPY BAKING!

Spelt Flour Pizza Scrolls

Prep time: 20 mins | Bake time: 15 mins

Ingredients:

Dough

1 1/2 cups of wholemeal spelt flour + extra for dustimg

1 cup of plain Greek yoghurt

1 tsp baking powder

1 tsp apple cider vinegar

1/4 tsp sea salt

Filling

2 tbsp tomato paste

1 tsp dried oreango (optional)

1/2 cup diced capscium

1/2 cup sliced mushrooms

1/2 cup grated zucchini

1/2 cup finely sliced spinach

1- 1 1/2 cups grated cheese

Instructions:

Preheat the oven to 180°C and line a baking tray with paper.

To make the dough:

In a bowl, add the wholemeal spelt flour, baking powder and sea salt. Mix to combine.

Add the Greek yoghurt and apple cider vingear. Stir until it comes to together and resembles a crumbled texture.

Using clean hands, work the dough until it forms a ball and turn it out onto a flour-dusted surface.

Knead gently for about 30 seconds.

Roll the dough into a rectanglar shape about .75cm thick.

To fill the scrolls:

Evenly spread the tomato paste onto the dough. Sprinkle with oregano, if using.

Scatter the vegetables (or chosen toppings) on top of the paste leaving 1 cm on the ends of the short edges. Repeat with the grated cheese.

Starting at the short edge, tightly roll the dough into a log shape.

With a sharp knive, slice the log into scrolls about 2cms thick.

Place on your prepared tray and bake in the oven for about 15 minutes or until the dough is starting to brown. The outside should be firm but bouncy.

Serve the Spelt Flour Pizza Scrolls warm or cold in a lunchbox. Keep in the fridge for up to 3 days or freeze for up to a month.

Note: If you've choosen to use fewer vegetables for your fillings, you may want to roll the dough a little thicker (about 1cm) and cook for slightly longer. This will give you a denser scroll.

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