Buckwheat Pizza Base

Photo and recipe courtesy of Nicole Percy - Coeliac NZ Ambassador

Makes: 1 base

INGREDIENTS

2 ½ cups FreshLife Buckwheat Flour

¼ cup cornflour

¼ cup psyllium husk

1 ½ tsp salt

2 Tbsp chia seeds

3 Tbsp olive oil

2 tsp apple cider vinegar

1 cup yoghurt

½ cup water

METHOD

  • Preheat oven to 200°C fan bake. Line 2 baking trays with baking paper. 

  • In a large bowl combine dry ingredients with a whisk. Use a spatula to push the dry ingredients to the side of the bowl to make a well. Pour wet ingredients into well and mix until a dough forms. 

  • Knead a few times on a lightly floured surface until it comes together and is smooth, divide dough into 3 even pieces. 

  • Press each piece into a disc shape on baking paper, add another piece of baking paper to top of dough and roll out to approximately 22cm round shapes. 

  • 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, zahtar and pizza thyme (topping on photo) 

    TIP:  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, 

 
Gluten Free, Main MealsSarah BlazeyBuckwheat Flour