Having grown up in a fairly traditional Australian-Italian family, pizza was always one of my favourite foods. My mum makes a pretty amazing pizza, and even has a special pizza oven. I still look forward to our family pizza nights.
However, things changed when I met my now husband Jason. Jason has Crohn's disease and is sensitive to gluten. Cooking for me started to really change from then on, and I had to adapt to cooking gluten free meals. Family pizza nights became interesting as my mum started to experiment with different gluten free flour mixes for Jason to have. Fortunately for Jason, she did end up finding a pretty decent gluten free flour mix!
In February last year, I started an e-course called the 'Life Transformation Project' by the lovely and amazingly talented Alice Nicholls from the The Whole Daily and was introduced to buckwheat flour.
Buckwheat flour is not a wheat, grain or a cereal as the name would have to believe. It is gluten free and is derived from the seeds of a flowering plant called Fagopyrum esculentum, more commonly known as buckwheat, which is related to rhubarb and sorrel. Buckwheat has a good protein balance and is full of iron, B vitamins and calcium. It is beneficial for people who cannot tolerate wheat and wheat products.
Serves 1 - 2
- 1 cup buckwheat flour
- 3 tablespoons Arrowroot (Tapioca flour)
- 1⁄4 cup olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking powder
- 1⁄2 cup Italian herbs (I use either a mix of basil and oregano or Italian herb mix from the supermarkets)
- 1 cup water
Pre heat your oven on 200 degrees Celcius.
Mix all ingredients together in a bowl. The mixture should resemble cake batter and should be fairly runny. Spread onto a lined pizza stone or a lined baking tray with a spoon or spatula. Place in your oven and cook for 15-20 minutes or until the top is firm and golden. The longer you cook it the crispier it will turn out.
Take out of the oven and add your favourite toppings (see below for my personal choice). Place back into the oven and cook for a further 10 minutes or until your pizza toppings are cooked through.
NOTE: My favourite toppings are organic tomato paste, baby spinach leaves, semi dried tomatoes, olives and mushrooms. Ohhh and I love adding prosciutto to it as well.
Ness is a qualified nutritionist, a life & wellness coach in-training, and a mother of two gorgeous and extremely energetic toddlers. She has created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible and attractive products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness on Facebook, Instagram, Twitter & Pinterest.