Pizza…is there anything better for a Friday night in!? I don’t think so, and it’s definitely one of the things I missed most when I went gluten free. You can buy gluten free bases from the supermarkets now thankfully, but they’re quite hit and miss when it comes to their taste!
I’ve been wanting to try out a gluten free pizza base for a while now, but often get overwhelmed by the amount of ingredients you need to make it. My sister then told me about a buckwheat flour base she found on Pinterest she wanted to try out so what a perfect way to spend a Friday night! I’ve made them since and have worked out the recipe perfectly now. It’s also got the gluten-eating boyfriend’s approval so they’ve gotta taste good! I can’t seem to find the actual recipe on Pinterest to credit the person who wrote it, but it’s so easy and tasty I had to share it on here!
The bases themselves are vegan, but a favourite topping of mine is a Neapolitan or roasted veggies, but feel free to top as you wish! Don’t expect a doughy base with the buckwheat flour, but it does have a lovely nutty taste, and there is nothing bad for you in the ingredients…depending what you decide to top your pizza with!!!
Buckwheat Pizza Bases
Prep Time: 10 minutes Cook Time: 15-20 minutes Servings: 2 bases
- 300g buckwheat flour
- 180ml warm water
- 2 tablespoons olive oil
- Pre heat an oven to 190 degrees.
- In a large mixing bowl place the flour, then mix in the warm water and olive oil. You may need to get your hands involved, but it’ll help it come together
- Keep working the dough until it’s soft enough to roll into a ball, then cut in half so you can make two bases
- On a baking sheet, sprinkle on some more buckwheat flour and start to stretch out the dough into whatever shape you want and then place in the oven
- Cook the bare base for about 5 minutes. You don’t want it completely crispy and fully cooked this stage, but crisp enough that it won’t go soggy when you add your toppings
- Take back out the oven and adorn with your toppings. I like to make my own pizza sauce so I know exactly what’s in it. It doesn’t take long at all; reduce down a can of chopped tomatoes on the heat with oregano, basil, tomato puree and if not following a FODMAP diet, garlic. Reduce until thick enough to spread on a base, which takes about 15 minutes
- Once you’ve topped your pizza, place back into the oven until your toppings are cooked and the base is nice and crispy
- Enjoy indulging on your healthy pizza!!!