Alimonia

Gluten-free buckwheat pizza: crispy, fluffy and vegan

28.8.2023

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Author:

Alimonia

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Hearty dishes

∙ Gluten-free & vegan∙

It is with great pride that I present to you this incredibly delicious and crispy gluten-free pizza. I have failed at numerous attempts and somehow I just never managed to make the perfect pizza. Having almost given up, I decided to give it another go and try buckwheat flour. No sooner said than done - and the result was really great😊 The dough rose wonderfully, just like a yeast dough should, and the base was super crispy. What's more, this pizza keeps you full for a long time, as the buckwheat flour provides you with plenty of fiber and protein, which keeps you satiated for a long time. For the topping, I opted for a vegan ricotta and basil cream, which gives the whole thing a special touch. But feel completely free to create your own favorite topping😊 At this point, I hope you enjoy trying out the recipe - I hope you are just as impressed with the result as I am😊

Ingredients

Gluten-free buckwheat dough (basic recipe)

1 sachet of dry yeast
1/2 tsp sugar or xylitol
100ml lukewarm water
250g buckwheat flour
100g potato starch
2 tsp psyllium husk powder
1/2 tsp xanthan gum
1 tbsp olive oil
1/2 tsp salt
175ml lukewarm water

vegan ricotta and basil cream

120g vegan ricotta
80g vegan crème fraîche
1/2 bunch fresh basil
1 tablespoon lemon juice
2 garlic cloves
Pepper, salt

Vegan pizza topping

Mushroom, sliced
Zucchini, sliced
pitted black olives, halve
Pickled artichokes from the jar
vegan grated cheese or vegan mozzarella
Kale pesto as the icing on the cake😊

RemarkThe pizza topping is optional. You are welcome to add whatever toppings you like to your pizza😊

This is how it's done

First, make a starter dough. To do this, mix the dry yeast and sugar with 100 ml lukewarm water in a small bowl until lump-free. Cover and set aside for 15 minutes. In the meantime, put the remaining ingredients (except 175ml water) for the dough in a large bowl. After 15 minutes, add the yeast mixture to the dry ingredients, slowly add the water and knead everything into a smooth dough. Place the dough in a bowl, cover with cling film and leave to rest in the oven at 30 degrees for 60-90 minutes (the dough should rise slightly).
For the ricotta and basil cream, place all the ingredients in a blender jug and blend until creamy. Season with salt and pepper and set aside.
Preheat the oven to 200 degrees fan. Roll out the dough thinly on baking paper, prick several times with a fork and place on a baking tray. Pre-bake the pizza base in the oven for 12 minutes without toppings. Remove from the oven. Spread the ricotta and basil cream on the base and garnish with the vegetables and vegan cheese. Bake in the oven for a further 25-35 minutes until crispy. If necessary, cover the pizza with aluminum foil towards the end of the baking time to prevent the topping from burning. The pizza is ready when the base is nice and crispy - the baking time may vary depending on the oven. Cut the pizza into pieces, sprinkle with a few basil leaves and some kale pesto and enjoy.