This delicious pizza is totally gluten free using Bio-Oz buckwheat flour and would be low in fat if it wasn't for the yummy, oozy cheese, but what's a pizza without cheese.
Mix yeast sugar and water together. Cover bowl with cling wrap and leave in warm place for 15 minutes or until white bubbles are formed.
Preheat oven to 180 degrees. Slowly add the buckwheat and rice flour and mix until smooth. Add oil and salt and knead until smooth.
Lightly dust a rolling pin with buckwheat flour and roll out dough on pizza tray covered with baking paper until desired thickness (about 5mm).
Cover with preferred sauce (we put tomato based pizza sauce) and bake for 20 minutes in oven.
Take out and cover with preferred ingredients. Place back in oven and bake for another 20 minutes.
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Try this customer recipe - gluten-free no-knead Bio-Oz Sprouted Buckwheat & Nut Bread. The mix is packed with nutty goodness, finish with your prefered toppings ... why not try vegemite, fresh tomato slices and dill pickle. Australian grown Bio-Oz Buckwheat Kernels, thanks Joseph.