Something about pizza never fails to please, so we’ve put together this gluten free pizza crust recipe. But why gluten free?
Most of the functions that our body performs happen as a result of a hormone! I use a systems biology approach, looking at the body as a whole. Due to the way that hormones are regulated, they are at the bottom of the systems cascade, which means any of the health areas mentioned above, could impact them.
We know going gluten free can be a challenge, which is why it's great to have this easy gluten free pizza recipe on hand. It's simple to make, incredibly delicious and one the kids will love.
The base is made with buckwheat flour, and while the name suggests ‘wheat’, buckwheat is actually a gluten free seed related to rhubarb. It is a complete protein and contains several polyphenolic acid-oxidants (rutin, tannis and catechin) which have been found to have anti-inflammatory and antioxidant properties that help prevent platelet clot formation inside blood vessels.
- 1 cup buckwheat flour
- ⅓ cup ground linseed or LSA
- ½ tsp salt
- ½ tsp turmeric
- ½ cup water
- 6 tbsp olive oil
You could use any toppings - opt for local seasonal produce. We used the following:
- Handful of spinach
- Threaded roast chicken
- Sliced chorizo
- Roast pumpkin
- Goats feta
- Parsley to garnish
- Preheat the oven to 160c
- For the crust, mix dry crust ingredients together
- Make a well in the flour mix
- Pour wet ingredients into the well and combine
- Roll out into a pizza base about 0.5 cm thick
- Place pizza base on baking paper on an oven tray
- Add toppings
- Place in the oven and cook until the toppings are slightly golden