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.
: 90 minutes
: 10-15 minutes
: 2-3 servings
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
The yeast will activate in the warm water and consume the sugar to create gas which aerates the mix
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