The good thing about experimenting is – even though it doesn’t always work, or, in fact, more often works NOT, you may stumble upon fantastic things you hadn’t imagined before. Take pita bread, for instance. I love falafel, just like anything else that belongs to Middle Eastern cuisine, and what is falafel without pita? So I tried to make pita – still working on it. My first tries were delicious enough, but they were not exactly pita, not enough pita to post a recipe on the web, anyway. However – my thought was “this would actually make quite a nice pizza”. Pita, pizza – the names are close enough, so I thought why not turn my pita experiment that didn’t work into a pizza experiment that works?
I must admit, pizza is one of the few things I genuinely miss being gluten free (having an Italian husband doesn’t help the cause!). Sometimes I would just like being lazy and grab one of these gluten-free pizza bases from the shop – a look at the ingredients (and nutrition facts) has so far been enough to deter me from wasting seven bucks on a processed gluten-free pizza base. Good on me!
It’s not that there is a lack of recipes for gluten free pizza out there, and I don’t doubt that they taste alright. But I just couldn’t find one that ticked all the boxes. Either they involved almond and/or coconut flour – and, as much as I like these two, almond and coconut just doesn’t belong on pizza! Or the recipes involved yeast and/or gums (a big no-no), or they seemed to be too complicated and involving too much time when you are hungry and impatient! I wanted a pizza recipe that doesn’t need proofing. I am not the biggest fan of a yeasty taste either, and I find it quite hard on the stomach which is not healthy.
This pizza is also WHOLEGRAIN – so it is really good for you. There is no complicated ingredients (you should have these when you have been baking gluten free), and if you get started right now, you could have a lovely healthy gluten free pizza that is delicious in less than 30 minutes. WTF? Exactly. My wholegrain pizza base ticks all the boxes. You can make this for your gluten-eating friends, and they won’t say “this is good for gluten free”, they will say “this is good”. In fact, I trust they will say “this is great”. Healthy? Tick. Easy? Tick. Yummy? You bet. And quicker than waiting for takeaway.
Makes one baking sheet of pizza (probably makes sense to double or triple using several sheets and freeze leftovers)
50 g buckwheat flour
50 g brown rice flour
30 g millet or oat flour
30 g ground flax seeds
1,5 tsp sea salt
1 tsp baking soda
3 tsp vinegar
1 tbsp olive oil
a pinch of sugar (or honey)
225 ml warm water
garlic powder (optional)
tomato paste (optional)
olive oil to top (optional)
toppings to taste
Preheat oven to 220 ° C. As usual, mix the dry ingredients (flours, soda, salt, flax, sugar, garlic powder if using) until one colour. Add water, oil and vinegar and mix until you have a supple, uniform dough – a bit like a muffin batter, rather than the pizza doughs you might have made with gluten flour. Let the dough rest for 10 to 15 minutes before spreading it on a very well-greased or silicon baking sheet – the thinner you spread it the better. After all, we want a nice Italian-style thin crust pizza, not one of these American grease bombs which are as thick as a quilt! With a wet spatula or spoon (or using your wet/oiled hands), flatten the dough so that it becomes nice and even. We don’t want a pizza that is thin in one corner and thick and doughy in the other!
Bake the dough without toppings for roughly 15 minutes until dry and pizza-like. Now comes the fun part – the toppings. You will probably want to spread some tomato paste and oregano on the pizza as a classic, although this is not even necessary. For the pizza in the picture, I used a mix of different vegetables (kale, peas, fresh tomatoes, mushrooms, capers) and some tempeh as vegan “ham”. Olives, sundried tomatoes and vegan cheese would also be a great additionI Just try whatever you fancy! I recommend sprinkling the top with a dash of olive oil, which works wonders for the flavour!
Now bake the pizza base with the toppings until they have reached the consistency you desire – probably another 10, 15 minutes. Devour.