This gluten and cow dairy free pizza is delicious hot or cold.
Crust:
450g Buckwheat groats
1/2 C extra virgin olive oil
3/4 C water
1T dried mixed herbs
1t salt.
Semi blitz the groats in blender until the consistency of coarse flour. Add rest of ingredients and mix to form a dough. Flatten on to baking paper lined oven tray and bake 10-15 minutes in a medium oven.
Once the base is cooked, add the topping:
Tomato paste - spread over base.
Rocket, finely chopped or spiralized zucchini, cooked corn peeled off cob, mushrooms, red onion, garlic, fresh tomatoes, chopped fresh rosemary, basil, marjoram, oregano.
200g cubed goat cheese.
A good lug of olive oil - this ensures the veges stay moist.
Bake further until veges are cooked to your liking and cheese lightly golden.
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