Pizza is one of the world’s most beloved comfort foods, but enjoying it while still remaining compliant on The Blood Type Diet can be a difficult task. Avoid foods can hide in the sauce, crust and toppings. We’ve simplified things by creating a right-for-all-types recipe using a creative  tomato sauce substitute as well as a spelt flour crust sourced from Dr. Peter D’Adamo’s Cook Right 4 Your Type. We topped our pizza with thinly sliced zucchini, roasted squash, red onion, baby spinach, basil and fresh mozzarella balls, which make for a delicious flavor combination. Use our suggested toppings or reference our list of Blood Type Diet-approved pizza toppings below.

Pizza Crust

Makes (2) 12" crusts.

Ingredients

• 1 tbsp dry yeast
• 1 cup warm water
• 3 cups flour (1½ cups white spelt plus 1½ whole spelt)*
• 2 tbsp olive oil (and some extra to grease the bowl)
• 1 scant teaspoon salt

*Spelt flour (both white and whole) are avoids for Type O non-secretors.

Instructions

1. Preheat the oven to 475ºF.
2. In a large mixing bowl, dissolve the yeast in the warm water.
3. Mix in the flour with a scraper or spatula.
4. Add the olive oil and salt. Work the mixture into a manageable dough.
5. Transfer the dough to a well-floured surface and knead for 15 minutes, until the dough firms up. Sprinkle some flour as the dough gets sticky.
6. Wash the bowl and grease with olive oil. Work the dough into a ball shape, place it in the bowl and turn once to coat with oil. Cover the bowl with a clean kitchen towel and allow to rise for 1 hour.
7. When the dough has doubled in size, punch it down and divide into two equal pieces.
8. Roll the dough for 1 minute, then set it aside to rest in a bowl or on a sheet pan for 15 more minutes.**
9. Sprinkle a wisp of cornmeal in the bottom of a classic pizza pan or rectangular baking sheet to prevent it from sticking. Take a ball of dough and flatten it, pressing down with your fingers, coaxing it to fit the pan. Brush with olive oil and top with “nomato” sauce, our right-for-all-types tomato sauce substitute. Bake for approximately 5 minutes, and remove from the oven.
10. Choose your desired toppings from section below, add them to the sauced crust and put the pizza back in the oven to bake for about another 5 minutes, or until the crust and toppings have a nice finish and color. Let the pizza cool for an additional 5 minutes before serving.

**Helpful Tip: Freeze your Pizza Dough
Once you get to step 8 of the recipe, you can freeze the dough you’ve made and save it for future use. Tightly wrap the dough in plastic wrap, place on a tray and put in the freezer for up to 3 weeks. When ready to bake, thaw the dough at room temperature for 3 hours until it is pliable and ready to shape into a pizza crust.

Pizza Toppings

Right 4 All Types Toppings

• Onion
• Fresh baby spinach
• Basil leaves
• Oregano
• Mozzarella (balls or shredded)***
• Pecorino cheese
• Arugula
• Broccoli
• Pineapple chunks
• Portobello mushrooms
• Zucchini
• Squash

***Mozzarella is an Avoid for Type O non-secretors.

Blood-Type-Specific Toppings

****Parmesan cheese is an Avoid for Type B non-secretors.

(Table slides on mobile for easy viewing.)

Toppings to Avoid for All Types

• Pepperoni
• Sausage
• Ham
• Black olives
• Bacon