Gluten-Free Pizza Base

  • 1 cup gluten-free flour (buckwheat/amaranth/sorghum)
  • 2-3 tbsp coconut/cashew butter
  • 1 tsp powdered dried herbs (mix of oregano, basil, thyme)
  • 1 tsp unrefined salt
  • ¼ – ½ cup warm water

Method

In a bowl, take all the ingredients except water and mix well to obtain a crumbly texture. Adding one tablespoon water at a time, knead to make a soft dough. Divide the dough into 2 equal sized balls. Dust a plain surface with flour and press the dough ball with the tips of your fingers, keeping in mind that the centre should be thick and the edges thinner. Make a 6” wide disc. Roast this disc of dough on a heated tawa (griddle), until it is 60% done. The pizza base is ready.

To Make a Pizza

Preheat the oven to 180 °C. Top the pizza base with pizza sauce, cashew cheese and vegetables of your choice. Bake for 20-25 minutes, until the cheese is brown on top.

Serves 2