Grind spelt and red hard spring wheat into flour in a grain mill.
Whisk all wet ingredients (sourdough starter, yogurt) in a large mixing bowl. Add flours, kaniwa seeds,salt.
Knead the dough by hands until smooth. Shape it into a ball and cover the bowl with a giant plate to avoid drying out. Allow it to rise in the oven with oven lamp on if room temperature is lower than 70F. Give it at least 2 hours to ferment before checking it out. Don't even bother to check it too frequent.
About 6 hours or so, dump the dough on a working surface with a little bit olive oil. Press the dough from the center and gently work outerward to shape it into a big round flat bread. Transfer the bread onto a baking sheet with lining a parchment paper at the bottom. Add a little bit olive oil again and smooth out a cup of tomatoe sauce, also work from middle to the edge and stop from 1/4 inch towards the edge. Evenly distribute mozzarella cheese and aged cheese and Basil.
Bake at 420 F for 20 minutes. Slice and enjoy .
