This recipe is an adaptation of my gluten free naan recipe, which Tori developed when we did a cleansing detox (we only lasted 3 days out of 5). Let’s just say, we won’t be going vegan again anytime soon – I missed my full cream milk too much, and Tori, her cheese – but it was worth it, because we managed to get our new ‘go to’ pizza recipe out of it. The best part is, it somehow gets better every time we make it!
Before we get the bowl dirty, now is an ideal time to:
- Whizz up some buckwheat into flour, if you haven’t already. (speed 9 for 30 seconds. Set aside.)
- Choose whether you want to mill the chia seeds or keep them whole. (speed 9 for 30 seconds. Set aside)
- Boil the kettle. Then once that’s done, add 3 tbsps of boiling water to 1 tbsp chia in a small bowl. Let it sit for five minutes.
Heat 2 mins / 37 deg / speed 2:
- 140g water
Add and continue for 30 seconds / speed 2:
- 2 tsp dried yeast
Meanwhile, preheat oven and 2 greased baking trays to 180 C.
Begin to make your chia egg by adding 3 tbsps of water to 1 tbsp chia in a small bowl. Let it sit for a few minutes.
Add to the TM bowl and blend 20 seconds / speed 5, then scrape down the sides of the bowl and repeat for 5-10 seconds:
- 180g buckwheat flour (I quickly whizzed up some buckwheat beforehand)
- 170g tapioca flour
- 50g chickpea flour
- 1 tsp salt
- 2 heaped tsps psyllium powder (I find it works better with the powder but you can use 1 tbsp of psyllium husks instead or 1 tsp of xanthan gum)
- 1 tsp gluten free baking powder
- 100g full-fat natural yoghurt (or coconut yoghurt for dairy free/vegan)
- 1 chia seed egg (1 tbsp of chia seeds to 3 tbsps of boiling water)
NB: The only time this recipe goes wrong is if you start using different flours so I’d recommend not overdoing it on the moisturising flours such as tapioca . If your dough is too wet, add another tbsp of husks/tsp of powder/tsp xanthan and a little bit of tapioca. It very rarely is dry, but if that’s the case, add more yogurt, not water.
You shouldn’t need extra flour for rolling, because although it may look sticky, once you tip it out of the bowl it should shape into a ball without a mess. Next, divide the dough into 2 balls and roll into desired circular bases. We like ours large and thin.
Bake for 5 minutes in the oven. Then flip them over and bake for another 5 minutes.
Once they’ve been baked you can put whatever toppings you like on! Our go-to is always:
- A layer of tomato sauce (simply made from 400g of passata OR sautéd onion and garlic, blended with a tin of tomatoes + 1/2 tsp of salt and a pinch of cayenne pepper)
- Bacon cut into small strips
- Fresh mozzarella
- Grated mozzarella
- A drizzle of olive oil
- A sprinkle of oregano
Cook for another 10 minutes or until the cheese is melted and golden brown.
Serve with a handful of spinach. Enjoy!
2 thoughts on “Best Ever Gluten Free & Dairy Free (Vegan) Pizza”
Oh this looks fabulous! I’ve never heard of buckwheat based pizzas before! I’ll have to give this a go sometime 🙂
Please do and let us know how it goes!