Vegan Buckwheat Pizza

Pizza has got to be one of the most delicious things ever. Unfortunately, conventional pizza is generally unhealthy, fatty and covered in oil and cheese! See this delicious alternative - my go-to pizza recipe. The base IS different from your regular base (if you are not used to buckwheat), but made with all the right toppings this pizza is fresh, delicious and filling.

Base recipe:

260 g buckwheat flour OR if you are not worried about gluten and want it to be slightly less dense, use half buckwheat and half wholemeal flour (I make buckwheat flour myself by buying raw buckwheat and grinding it in my thermomix to make flour)

3 tablespoons arrowroot flour

1/2 tablespoon sea salt

1/2 teaspoon baking soda

240mL warm water

60 mL coconut oil

1 tablespoon apple cider vinegar

Herbs (optional but delicious!) I have used around 20 grams of chopped parsley, thyme and rosemary before.

Method:

1. Preheat oven to 190C. Combine all base ingredients in a bowl or food processor, mix together really well. It should be like a thick cake batter.

2. One a pizza tray, scoop out dough and with wet hands smooth it out evenly. If you use some wholemeal flour in the recipe it may be a bit thicker and you may need to roll it out with a rolling pin.

3. Bake for 20 mins until golden. Top with all your desired toppings, I have lots of ideas on my instagram for toppings I have used in the past! Have fun with it.

Recipe adapted from the Roasted Grape and Tomato Pizza with Thyme Ricotta recipe in The Whole Pantry App.