Homemade Healthy Buckwheat Pizza

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During the Navratra’s, my family goes really strict. This means no onion, no garlic, no meat and no eggs in the house. And believe it or not, that’s how this recipe got created.

‘Kuttu ka Atta’ also known as ‘Buckwheat’ is a staple at home during this time. Having to eat, Kuttu ki Puri all my life, I thought to myself why not make something out of it. That something was Pizza. Yes, pizza made of buckwheat. It is so filling, so tasty and so good for you- there’s no other go than to try it. You can eat it hot or cold.

I am a total convert. And so were my siblings.

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For those who aren’t aware, Buckwheat is a healthier alternative to flour, is highly nutritious and rich in fiber. In fact it is a fruit and not a seed/grain.

I skipped using regular, plastic-packed buckwheat flour. Instead choose the Zero-G Hulled Buckwheat Flour. So there is no gluten in this recipe! Oh and did I mention no cheese as well?

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The base of this pizza is full of flavor and texture. It is held together with cauliflower, chia seeds, canola oil and apple sauce. Fear not, it will slice like a regular pizza, just that it is a bit denser. Chia seeds replace the eggs, the apple sauce replaces butter and canola oil replaces regular cooking oil.

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For 2 small pizzas, grab:

  • 1 cup of buckwheat flour <plus more for kneading>
  • 2 tablespoons of chia seeds <along with 8 tablespoons of water>
  • 70 grams of apple puree < I went for baby food.  Gerber is the brand. It is organic and preservative-free>
  • 2 teaspoons of canola oil <Hudson’s>
  • Juice of one lime
  • 4-5 good squirts of Tabasco < you can totally avoid this. I just like the flavor. You can also go for Soy Sauce. Or Tamari which is an organic Japanese version>
  • Italian Seasoning, Salt and Pepper

For Pesto Sauce, grab:

  • 1 cup of spinach
  • ½ cup of basil
  • 3 sticks of curly Kale
  • Handful of cashews
  • Juice of 1 lime
  • ¼ cup of olive oil
  • Salt and Pepper

For Red Sauce:

Check out the recipe for red sauce from my previous post

Toppings:

Anything. I think these will go well:

  • Olives, green or black
  • Tomatoes, because they go all squidgey in the oven
  • Mushrooms
  • Bell Peppers
  • Fresh or Dried Chilli
  • Red Onions
  • Pine Nuts
  • Capers
  • Chicken
  • Parma ham
  • Fresh rocket leaves
  • Fresh spinach leaves
  • Fresh coriander
  • Fresh basil
  • Baby corn
  • Sweet corn

Instructions:

Start with chopping the cauliflower into florets and placing them in a food processor. Blitz till them turn into a course and flour-like. Take it out in a clean bowl and squeeze all the water out. Do it twice, and make sure all of is OUT. Next, take the chia seeds and place them in water. Let it stay for around 15 minutes. It will form into a black gloppy gel.

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In a mixing bowl, add flour and then your seasonings. Whisk well. Then put in the chia, the cauliflower, the apple sauce and the oil. Mix with a spatula. And then knead with hand. It will be sticky. If it is too dry <add cold water, bit by bit>. If it is sticky, just flour the base with dry flour and knead.

Place a butter paper on your baking tray. Liberally coat it with olive oil and sprinkling of flour.  Then with a back of a spoon, scoop out the dough and flatten it. Any shape you like, I went for an oval and a rectangle.

Pop the tray into an oven at 200 degrees Celsius for around 20-25 minutes.

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While the base is cooking, you can make the pesto. In a food processor, place all the ingredients and pulse till you get a smooth consistency. Don’t add water, add olive oil if the paste is thick. Set the sauce aside.

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Ready the sauces and your toppings for the final assembly. Spread the pesto/ red sauce onto the base and add your toppings. Place it back into the oven for another 5-10 minutes for the veggies to cook.

Drizzle some olive oil on the top, season it with salt and pepper and fresh raw herbs.

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