A wonderful gluten-free recipe using the traditional pizza dough making method. This recipe gives your body a break from the rigors of digesting wheat & makes sure that those with coeliac disease don't miss out.
I topped mine with organic mozzarella, ricotta, mushrooms, kale, semi-dried tomatoes, broccoli, garlic & cranberries - Yum!
Buckwheat flour is not wheat at all, or even a grain. It's actually a seed that is also available as granules (called "groats") that can be prepared like rice and served in the same capacity.
You can find this flour in the health food section of supermarkets, however, purchasing from a bulk food store or online will always save you some dollars.
Ingredients 7g (2 1/2 tsp) dry yeast
1/2 tsp sugar
1/2 cup lukewarm water
1/2 Tbs extra-virgin olive oil
1 1/2 cups buckwheat flour
Place sugar, yeast & 1 tsp of buckwheat flour in a cup or small bowl. Gradually add the water and leave to rest in a warm spot (if possible) for at least 10 minutes, or until the mix bubbles or foams.
The yeast will activate in the warm water and consume the sugar to create gas which aerates the mix
Meanwhile, combine buckwheat flour & salt in a large bowl, stir and make a well in the centre. Pour in the yeast water mixture and the olive oil. Using a sturdy spoon or your hands, stir the flour into the liquids until all is combined.
Use extra buckwheat flour to lightly flour a clean cutting board or surface. Knead the dough for 10 minutes, adding extra flour to prevent sticking and form into a round ball. Use your hands to lightly coat the ball in oil, return dough to the mixing bowl and cover with a damp tea towel. Place in a warm spot to rise for at least 1 hour, or until approximately doubled in size.
Preheat the oven to 250°C. Use your hands to flatten the dough, spread and press the dough out into an oiled pizza pan. If you are using a pizza stone, place it into the cold oven, then switch on to heat. The dough will need to be formed into a round base using the above method. However, do this onto non-stick baking paper and transfer onto the stone when ready.
Add your topping as you normally would and cook in the oven for 10 - 15 minutes, or until the cheese is brown and bubbling.
I used whole grain buckwheat flour and mine also came out a fail. It was too dry to rise and even after putting more water, it wouldn't rise at all. When finished in the oven, it was thick and unpleasant to eat. The yeast was also very strong.
The quantity of water required when making pizza dough (or any pastry/ dough) will vary for a number of reasons. The weather can have an impact as the percentage of moisture in the air effects the moisture in the flour. That's why recipes generally suggest to have some extra flour on hand when kneading in case it's too wet. Additionally, if you use a wholemeal flour in place of a more processed flour you will generally need to add more water. It's also important to make sure that you have thoroughly mixed the ingredients by kneading to ensure it is fully combined. It's very tempting to add more water when it looks a little dry only to find that all that was required was a little more time kneading. I've learned that the hard way quite a few times :)
Mine did not turn out either. From when i put the yeast and water mixture in with the oil flour and salt there was not enough liquid for my dough tu form any kind of ball...it was all crumbly.. So i added water which in turn diminished the yeast to flour ratio and my dough did not rise and was very tough...
I think your measurements might be off for the flour to liquide ratio because there is definitely not enough liquid!
I'm sorry to hear my recipe didn't turn out for you. Making dough is perhaps not as straight forward as it might seem, especially when it's gluten free. In addition to air temperature and moisture, even altitude has an effect on the final outcome of a dough and therefore it's requirements. Please see my comments above and below for reasons why this may not have worked out for you.
I'm sorry to hear that my recipe didn't work out for you. There are a number of reasons why your dough might not have risen. Number one might be because the weather is getting cooler. Yeasted dough needs warmth to rise. I'm not sure why it would have been grainy, but, the fact that it didn't rise for you would account for the toughness. There wasn't air incorporated into the mix by the yeast, which is what happens when the dough rises. So, it would have just been like a biscuit. I hope you find a gluten free pizza dough recipe that works for you :)