I like making pizza but I notice that too much yeast consumption makes me gassy. So I’m trying to learn how to bake bread without yeast or minimize using it.
And I never heard about coeliac or gluten intolerant until I came to the UK. Probably because in Asia we don’t eat too much wheat and our staple food don’t contain too much gluten.
A coeliac friend explained to me that gluten in wheat, and maybe in other kinds of grains too like glutinous rice, impedes the absorption of vitamins and minerals.
That information was enough for me to be cautious in consuming too much wheat. That is why, I sometimes use other types of flours to make pizza. In this recipe I used buckwheat flour which is devoid of gluten.
Recipe: (Makes 2 Medium Pizza)
300G Buckwheat Flour
1 Tbsp Extra Virgin Olive Oil
1/2 tsp Salt
Additional Optional Ingredients:
2 Tbsp Ground Flaxseed or Linseed
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
3 Medium Tomatoes
1 Small Aubergine
You can put any topping you want.
Mix all dry ingredients before adding the water.
When the dough is still craggy add the oil.
Continue kneading until the dough becomes solid. It takes only about 5 minutes or less.
Divide in two and flatten in a pizza pan. Grease the pan beforehand.
Decorate with your toppings and bake at Gas No. 6 for 30 minutes or until the veggies are cooked and the pizza turns dark brown.