Buckwheat Pizza Base

Photo and recipe courtesy of Nicole Percy - Coeliac NZ Ambassador

Makes: 1 base

INGREDIENTS

2 ½ cups FreshLife Buckwheat Flour

¼ cup cornflour

¼ cup psyllium husk

1 ½ tsp salt

2 Tbsp chia seeds

3 Tbsp olive oil

2 tsp apple cider vinegar

1 cup yoghurt

½ cup water

METHOD

In a large bowl combine the dry ingredients with a whisk. Add the courgette and grated cheese, toss to combine.
Add eggs, oil and vinegar to the flour mixture, stir to combine.
Spoon into the loaf tin, smooth top with a spatula. Arrange sliced tomato on top and brush with oil leftover in cup. Scatter with grated parmesan cheese, sprinkle over zahtar.
Bake for 1 hour or until a skewer inserted into the centre comes out clean.
Remove from oven and leave to cool for 10 minutes before removing from loaf tin onto a wire rack to cool.

Topping Ideas:

Pizza sauce, cheese, cooked chicken, green and yellow peppers, cherry tomatoes, zahtar and pizza thyme (topping on photo)
Pizza sauce, salami, sausage, red pepper, red onion, finely chopped spinach, cheese, finely chopped rosemary.
Pesto sauce, sliced tomatoes, cheese, cooked chicken (optional)
Pizza sauce, roasted pumpkin, cheese, feta cheese, red onion, rosemary
Alternatively if you are cooking for a crowd you can make smaller bases and have all the ingredients prepared for everyone to make their own pizza, topping ideas to have prepared: Pizza sauce, pesto, grated cheese, sliced red onion, olives, cooked chicken, salami/ham/chorizo, sliced cooked sausage, mushrooms, roasted pumpkin, finely shredded spinach/kale, sliced peppers, jalapeños, crumbled feta, finely chopped broccoli, grilled courgette, pineapple, rocket, smoked salmon, capers, chopped fresh herbs. Just look in your fridge/pantry for inspiration:)