It's funny how there are things you can happily live without until someone forbids them. This was the case with pizza. When we started eating clean and gluten free suddenly my husband became obsessed with finding a pizza base recipe despite the fact he would never have chosen to buy it in the supermarket!
It took us a while to work out a recipe that we all liked. Lots of the recipes out there use almond flour but I think the sweetness of almond flour is just wrong. Or there are pure cauliflower pizzas which are healthy but are not a quick option.
The answer for us is buckwheat and We adapted this recipe from one on the fab blog - The Nourished Kitchen. It gives a lovely thin crispy base. The dough can also be made in advance and frozen which means you can whip up a pizza in no time.
The amounts below are for four adult sized pizzas so multiply as required.
Ingredients
550g buckwheat flour
70g tapioca flour (can replace with extra buckwheat flour)
50g rice flour (can replace with buckwheat or tapioca)
470ml warm water
120ml olive oil
1 tsp salt
1/2 tsp of garlic powder
1/2 tsp of bicarbonate of soda (optional)
Method
Preheat the oven to 160c fan / 180c
Mix all the dry ingredients together in a blender or a bowl
Mix all the dry ingredients together in a blender or a bowl
Add in the water slowly until you have a dough consistency
Bake in the oven for ten minutes then check. We like to turn ours over and give it another 5 minutes to make it extra crispy.
Add toppings and return to the oven for another 5-10 minutes until the top is piping hot
Add toppings and return to the oven for another 5-10 minutes until the top is piping hot