Buckwheat Pizza
This Buckwheat Pizza base is quick to prepare and makes a great gluten‑free foundation for any toppings you love.
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Servings: 2
Calories: 517kcal
Ingredients
- 1 cup buckwheat flour
- 3 tablespoons Arrowroot or Tapioca flour
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking powder
- 1/2 cup Italian herbs oregano, basil and rosemary
- 1 cup water
Instructions
- Pre-heat oven. Pre heat your oven on 200C / 390F.
- Prepare batter. Mix all ingredients together in a bowl. The mixture should resemble cake batter and should be fairly runny. Spread onto a lined pizza stone or a lined baking tray with a spoon or spatula.
- Cook base. Place in your oven and cook for 15-20 minutes or until the top is firm and golden. If you want it crispier, then you will need cook it for longer.
- Add toppings. Take out of the oven and add your favourite toppings (see below for my personal choice).
- Cook again. Place back into the oven and cook for a further 10 minutes or until your pizza toppings are cooked through.
Notes
- You may need to cook longer than 10 minutes once you have added your toppings, depending on what toppings and how many toppings you use.
- I also recommend pre-heating the pizza stone as it may reduce the need to cook the pizza for extra time as it seems that some ovens require longer cooking time (based on feedback that I have received).
Nutrition
Serving: 1serve | Calories: 517kcal | Carbohydrates: 62g | Protein: 9g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 229mg | Potassium: 505mg | Fiber: 12g | Sugar: 2g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 343mg | Iron: 7mg