Disclosure: This officially marks my third attempt at making a gluten free pizza. I won’t even go into detail about the first two times. Just know they both ended in tears and tantrums. I didn’t have much hope for this attempt, but I figured what the hell, maybe it will be third time lucky. And I was right!!
I was at work yesterday, and all I could think about was comfort food. That was all I wanted in the world… Some sort of comfort food. I thought about ordering out, but after spending my whole long weekend indulging, I thought I should at least make a home cooked meal so that it was as nutritionally dense as possible! Plus it was the day before pay day and we really didn’t have the money to splurge on an unplanned take out night anyway (blessing in disguise, really!).
I knew we had some buckwheat lurking in the pantry, so I decided to experiment and make pizza bases with it.
All I did was combine 2 and 1/4 cups of buckwheat flour, a good pinch of freshly cracked salt and pepper, a tablespoon of spices (I used a mix of smokey paprika and turmeric) in a large bowl, then stirred in 4 eggs. That was it! Flour, seasoning, spices and eggs. 4 ingredients! You don’t have to use those spices, or any at all really. I just threw them in because I love my spices! You can always use dried/fresh herbs or something like minced garlic instead, which I think would be delicious too.
As soon as it came together, I stopped mixing and used my hands to mould it into a big ball of dough.
After this, I broke it into 2 equal balls and rolled them out into half a centimetre thick pizza bases.
TIP: I originally tried to roll the first one out on my wooden bench top with not enough flour. This was a mistake. This dough isn’t beautiful and stretchy and as easy to work with as your run of the mill gluten rich pizza dough. It’s fragile, a little sticky and won’t cooperate without enough flour for dusting. I stopped trying and instead started all over again by getting a baking sheet and dusting it with lots of flour, putting the ball on it, adding a little more flour on top of the dough and gently rolling it out. The result was a perfectly rolled pizza base!
I then just lifted that baking sheet up and slid it carefully onto a pizza stone and baked it for 10mins while I prepared my toppings. You can just cook it on a regular baking tray though if you don’t have a pizza stone. You don’t even have to remove the baking sheet, just put the pizza base and baking paper straight onto the tray to bake!
After the 10mins of baking, I took the base out to add toppings. I made a really simple pizza sauce for the base which was simply 1 cup passata (blended/pureed tomatoes) with a diced clove of garlic, salt, pepper and dried Italian herbs stirred into it. It was just enough for our two pizzas. I then added mushrooms, spanish onion, chilli, some gourmet Italian artichokes, homegrown oregano leaves and lots of mozarella cheese and vintage cheddar.
I then baked the pizzas for 15mins, until the cheese had melted and edges of the crust were golden.
They were honestly so good! They had a similar texture to a thin crust pizza base, with a slight nuttiness from the buckwheat and hint of flavour from the spices. I’m actually really excited to make these again instead of just being lazy and buying gluten free wraps! It’s so much cheaper and better for you to make things from scratch, and these are so easy to make that I really don’t have any excuse to not do it more often! And hey, any reason to eat more pizza is a good reason!
Hope you enjoy the recipe! And if you do try it please feel free to take a snap of it and show me! Add #onedishaway to your instagram photos or post them to my Facebook wall! I honestly love seeing all your recreations!
- 2 cups buckwheat flour, plus extra for dusting
- 1 tablespoon spice/s or chopped/dried herb of choice
- Pinch of salt and pepper
- 4 room temperature organic, free range eggs
- Pizza toppings of choice
- Pre-heat oven to 200 degrees celsius.
- Combine flour, spices and salt and pepper in a large mixing bowl.
- Add eggs and stir until all comes together.
- Use hands to mould the dough into a large bowl.
- Break the dough into 2 even balls.
- Lay out a baking sheet and dust well with extra buckwheat flour.
- Place a ball of dough onto the dusted baking sheet, and add more buckwheat flour to the top of the dough.
- Use a rolling pin to gently roll the dough out to about half a centimetre thickness.
- Repeat for second ball of dough.
- Place baking sheet and rolled pizza bases onto baking trays and bake for 10mins.
- Take them out of the oven, add sauces and toppings of your choice and bake again for a further 15-20mins, or until toppings are done and the edges of the crust are golden and crunchy.