I picked up some buckwheat flour last week at the Fremantle Markets and was keen to try it out. Buckwheat is a seed and the flour is a great substitute if you’re sensitive to wheat or gluten. It’s also just great to give your digestive system a little break – so why not 😀
Use your favourite pizza toppings. As a suggestion I have used:
- red onion
- lemon zest
FOR THE DOUGH
Makes 2 pizza bases:
- 600gm buckwheat flour (keep 50gm aside for dusting)
- 300ml lukewarm water
- 1tbs dry yeast
- pinch of salt
- 2 tbs olive oil
- Sprinkle the yeast into the lukewarm water and set aside until it goes foamy. Stir completely to dissolve the yeast.
- Add the olive oil to the yeast mixture.
- In a large mixing bowl, combine the buckwheat flour and salt.
- Slowly add the yeast mixture and combine with your hands to form a ball of dough.
- Tip out the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- Place into a lightly oiled bowl and cover with a tea towel. Leave to rest for 1-2 hours until the dough rises.
- When the dough is ready, divide into two and roll out to form your pizza bases.
- Top with your favourite sauce and toppings before cooking in the oven.