Makes 3 pizzas
Prep time: 30 minutes
For the base
125g buckwheat flour
70g white rice flour
1 tbsp. dried Italian mixed herbs
½ tsp. salt
1/2 tsp. black pepper
1 tsp. maple syrup
180ml oat milk
3 tbsp. olive oil
For the topping:
3 tbsp. gluten-free pesto per pizza base
60g lactose free cheddar cheese, grated or sliced
60g smoked ham, shredded
½ courgette, peeled
- Preheat the oven to 180ºC fan. Prepare three baking trays by roughly splashing a tablespoon worth of oil.
- To make the pizza bases, combine the buckwheat flour, rice flour, Italian herbs, egg, milk, maple syrup, olive oil, salt and pepper until well mixed. Ladle two or three spoonful amounts of the batter onto the greased baking trays, using a spatula to spread out the mixture into a circle.
- Bake for 10 minutes until lightly golden brown.
- Once baked, add the pesto to each pizza base, topping with the cheese, ham and peeled courgette. Bake for a further 10 minutes until the base is golden brown and the ingredients on top have softened.