Buckwheat Pizza Base
I adore pizza & this wonderfully thin & crispy base is so versatile. It comes together in minutes, needs no time rise, is naturally gluten free & easy to digest!
Top with Tomato sauce, sliced vegetables, chicken, tofu, cheese of preference, artichokes, capers, olives, pesto... or whatever you love!
Key Facts
- Speedy recipe
- Gluten free
- Choose your own toppings
- Super crispy
Ingredients
- 1 cup buckwheat flour
- 3 tablespoon arrowroot or tapioca flour
- 1/4 cup extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon bicarbonate of soda
- 2 tablespoon dried oregano
- Pinch salt
- 1 cup water
Preparation
01
Pre-heat your oven to 200°C / 390°F.
02
Mix all ingredients together in a bowl. The mixture should resemble cake batter & should be fairly runny.
03
Spread onto a lined pizza stone or a lined baking tray with a spoon or spatula. Cook for 15-20 minutes or until the top is firm & golden.
If you want it crispier, then cook it for longer.
04
Take out of the oven & add your favourite toppings. Place back into the oven and cook for a further 10 minutes or until your pizza toppings are cooked through.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
