- Serves 4
- Prep in 15 minutes
- Cook in 12 minutes
I have been dabbling in the world of gluten free pizza bases for some time now. There have been good moments, intermediate moments, moments of turning to toast for dinner …
When it comes to creating a gluten free dough you have the issue that you have lost the elastic nature of a glutenous grain so creating something that has the characteristic ‘tear & share’ quality is often a stumbling block. You can achieve this with processed gluten free flours but these aren’t something I like to turn to.
So you can guess I was a little pleased when I created this lovely thing!
Now it’s not going to be a puffy sourdough but it definitely lands in the softer gluten free arena (rather than crispy which is the other main option). It also has a depth of flavour that holds its own, which is again something that can be lost from a dough in other instances.
I have suggested toppings that suit my tastes but feel free to add any & everything that you enjoy to yours.
- High Fibre, High Protein
- Plant Powered
- Family Friendly
- Gluten Free, Grain Free
For the crust
- 120g chickpea flour
- 130g buckwheat flour
- 1 teaspoon bicarbonate of soda
- Pinch salt, black pepper
- 40ml extra virgin olive oil
- 185ml warm water
For the sauce & toppings
Add all your crust ingredients to a bowl, beat well with a spoon for 5 minutes then leave to sit for 15 minutes.
Preheat your oven to 200C & line 2 large trays with silicone mats.
Meanwhile add all your sauce ingredients to a blender, purée until smooth.
Spread your batter evenly onto the trays, top with the sauce & add your toppings.
Cook for 8-12 minutes until golden, risen & mouth watering!