Buckwheat Pizza

Ingredients (Pizza Base)

• 2 1/2 cups FreshLife Buckwheat Flour

• 1/4 cup cornflour

• 1/4 cup psyllium husk

• 1 1/2 tsp salt

• 2 Tbsp chia seeds

• 3 Tbsp olive oil

• 2 tsp apple cider vinegar

• 1 cup yoghurt

• 1/2 cup water

Method

1. Preheat oven to 200ºC fan bake. Line 2 baking trays with baking paper.
2. In a large bowl combine dry ingredients with a whisk.
3. Use a spatula to push the dry ingredients to the side of the bowl to make a well. Pour wet ingredients into a well and mix until a dough forms.
4. Knead a few times on a lightly floured surface until it comes together and is smooth, divide dough into 3 even pieces.
5. Press each piece into a disk shape on baking paper, add another piece of baking paper to the top of the dough, and roll out to approximately 22cm round shapes.
6. Pre-bake pizza bases for 8 minutes, remove from oven and add desired toppings.

Topping ideas

• Pizza sauce, cheese, cooked chicken, green and yellow peppers, cherry tomatoes, zaatar and pizza thyme (topping on photo)
• Pizza sauce, salami, sausage, red pepper, red onion, finely chopped spinach, cheese, and finely chopped rosemary.
• Pesto sauce, sliced tomatoes, cheese, cooked chicken (optional)
• Pizza sauce, roasted pumpkin, cheese, feta cheese, red onion, rosemary
• Alternatively, if you are cooking for a crowd you can make smaller bases and have all the ingredients prepared for everyone to make their own pizza.
• Prepare toppings suggestions, pizza sauce, pesto, grated cheese, sliced red onion, olives, cooked chicken, salami/ham/chorizo, sliced cooked sausage, mushrooms, roasted pumpkin, finely shredded spinach/kale, sliced peppers, jalapeños, crumbled feta, finely chopped broccoli, grilled courgette, pineapple, rocket, smoked salmon, capers, chopped fresh herbs. Just look in your fridge/ pantry for inspiration:)

Recipe courtesy of Coeliac NZ Ambassador Nicole Percy