I have to admit, I don’t totally love pizza, so never eating it (because its full of gluten and dairy) hasn’t really been an issue for me. I actually had pizza – real pizza, a few weeks ago, and that was my first one in 4 years!
I know pizza is a favourite of many so I decided to make a version that is accommodating for vegans and anyone that doesn’t eat gluten/dairy… and this one involves no cauliflower!
Why buckwheat? It contains two flavanoids with significant health promoting actions: Rutin and Quercetin.These flavanoids extend the action of vitamin C and act as antioxidants. It is a very good source of magnesium and protein, which is very high quality protein that contains eight essential amino acids.
To make the base:
1/4 cup of chia seeds
3/4 cup water
1 cup buckwheat flour
1 tsp rosemary
pinch of Himalayan salt
Mix all of the ingredients and let it set for a few minutes so its a thick dough. Put the mixture thinly into a pizza shape and bake at 180degrees for 30 minutes.
I topped mine with; tomato puree, vegan pesto, mushrooms, olives, red onion and nutritional yeast. I then baked at 250 degrees for another 15 minutes.