There’s really no wrong moment for pizza.
Feeding a crowd? Pizza.
3am essay crisis? Pizza.
Night in? Pizza.
Night out? Pizza.
I even watched a documentary about the history of pizza once (I have to make use of my degree somehow), although it wasn’t very informative because turns out its origins are pretty contested. Might have been the 18th century, might have been the 19th century, might have been the Ancient Greeks (no, seriously). But it really went mainstream with the influx of Italian immigrants to the US in the late nineteenth/early twentieth century, and took off in this country in the 1940s as ‘Italian rarebit’. We’ve never looked back.
The good news is that gluten free pizza is becoming more and more mainstream, so gluten free eaters no longer have to forgo the pleasures of pizza. However, I’d long wanted a simple recipe to make at home, that was full of wholegrains rather than regular refined gf flour (which seems to always make rock hard bases that crack when cut, is that just me?) It’s never going to be authentic pizza dough — nothing but the real deal will be, lets be honest — but I find this a filling, tasty, and wholesome alternative. Besides, it’s all about the toppings really isn’t it?
Serves 4-6 (around 24 very filling slices).
- 600g buckwheat flour
- 100g ground flaxseed
- 4 tsp dried mixed herbs
- 1 tsp garlic powder
- 2 tbsps nutritional yeast (optional)
- 550ml water
- 4 tbsps extra-virgin olive oil
- salt and pepper, to taste
suggested toppings: my super simple tomato sauce; caramelised red onion; sautéed veggies; fresh basil (added just before serving); cheese if you eat it – I also found this vegetarian pepperoni which I quite liked (featured above).
- Preheat the oven to 200 degrees C (180 fan) and line the trays you’re using with greaseproof paper (I find it easiest to use two very large rectangular baking trays, and make two large pizzas that way).
- In a large bowl mix together the buckwheat flour, ground flaxseed, mixed herbs, garlic powder, nutritional yeast, and a liberal amount of salt and pepper.
- Once the dry mixture is well combined, create a well in the centre and pour in the oil and the water, gradually if necessary. Stir really well so that it all comes together with no dry patches of flour remaining.
- Put the dough in the fridge for about 10 minutes to solidify slightly (don’t skip this step, the flax binds with the water to gel the dough together).
- Press the dough onto the lined baking trays – it’s quite a sticky and difficult dough to work with but with persistence you can get it to spread. I don’t bother rolling it out, just press it into place with the back of a (floured) spoon.
- Bake for about 20-25 minutes until a light golden colour. Add the sauce and toppings then cook for another 5-10 minutes.