Take your lukewarm water in a big bowl. Add the sugar, salt, olive oil and active dry yeast into the water and mix lightly. Add this mixture to your spelt flour. Mix with a spatula, then knead with hands for 3-4 minutes. If it sticks to hands, grease them with olive oil.
After kneading, coat the dough lightly all over with some olive oil. Cover with a kitchen towel and place at a dark and warm place for 1 hour to rise. (Switched off oven is ideal for keeping the dough to proof)
After an hour, take the dough out and transfer it onto a flat surface. Knock the air out of the dough with light kneading.
Set to oven to preheat at 200° Celcius.
Cover your fingers with some dry flour and take a small amount of dough (for a mini pizza). Form into a neat and round ball. Add some extra dry flour if it is too sticky.
Roll into ½ cm thick pizza crusts. Transfer to a lined baking sheet. You can put several pizza bases on a single sheet. Just take care that they do not overlap each other. Set aside.
In a bowl add the tomato puree. Add salt, dried italian herbs and garlic powder to the tomato puree and mix well.
In another bowl, mix the shredded mozzarella and shredded gouda together.
Add a thin layer of tomato puree mixture onto each pizza base. Cover with a layer of cheese. Finally, top with the vegetables of your choice.
Bake on the middle rack on 200° Celsius for 20-25 minutes, or until cheese just starts to change color.
Take out and rest a few minutes before digging in.
