Signature Buckwheat Pizzas

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This recipe quickly became my signature dish because it is so versatile and a winner with friends and family, vegetarian or not! Once you get the hang of the method it’s really quick to make! I always make up two or three bases along with a big batch of the tomato sauce and I freeze the leftovers. That way I can take them out to defrost before work and I have a healthy, unprocessed ready meal waiting for me at home!

Signature Buckwheat Pizzas
 
Prep time
Cook time
Total time
 
Makes 2-3 bases
Recipe type: Gluten Free
Serves: 2-3
Ingredients
  • For the base:
  • 1 cup buckwheat flour
  • ½ cup ground almonds
  • 1 egg
  • ⅔ cup milk of choice (I use almond milk)
  • 1 tbsp dried Italian mixed herbs
  • 1 tsp honey or brown rice syrup
  • ½ tsp salt
  • ½ tsp black pepper
  • Olive oil
  • For the topping:
  • 1 jar or can of organic passata
  • 1tbsp coconut oil
  • 1 medium brown onion
  • 3 cloves garlic
  • About 10 fresh basil leaves
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp chilli powder
  • A pinch of ground ginger and smoked paprika
  • Toppings of choice
Instructions
  1. Preheat oven to 180 degrees celsius
  2. Combine the dry ingredients in a bowl and once mixed make a hole in the centre
  3. Break in the egg and beat into the mix along with the honey or brown rice syrup and then slowly add the milk until combined
  4. Line a baking tray with baking paper and splash a generous tablespoon of olive oil onto the baking paper
  5. Put 2-3 tablespoons of mixture onto the baking paper (depending on desired size) and use a spatula to spread the mixture into a circle or square shape, approximately 0.5cm thick (the texture will be a bit like cake mix but the oil will help it to spread)
  6. Bake for approximately 10 minutes until very light golden brown (the mixture should be cooked but still quite spongey and not crisp)
  7. Meanwhile make the topping by heating the coconut oil in a wok or frying pan
  8. Chop the onion and garlic finely and frying on a low heat until soft
  9. Add the passata and simmer on a low heat, and add the seasoning to taste
  10. Once the sauce has slightly reduced, remove from heat and add the basil
  11. Spread 2-3 tablespoons of the topping over the cooked base
  12. Top with desired toppings (I'd recommend slightly roasting hard vegetables first) and cook for approximately 7-10 minutes until golden brown at the edges.

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