BUCKWHEAT PIZZA BASE

1 cup (150g) buckwheat flour (standard shop-bought is roasted first, so look out for this or grind your own by blending the groats in a blender)

1 tbsp psyllium husk (optional, but helps the base stick together) 

1 Tbsp of Nutritional yeast

1 tsp baking powder

1 tsp of good quality salt

2 teaspoons olive oil

2 Flax seeds “eggs”

water (approx. 3 tablespoons)

*For the “Egg”:

2 TBsp of flax seeds
6 Tbsp of water

*Blend flax seeds, mix with the water. Let it sit for 15 min et voila!

 Directions:

1. Mix dry ingredients together. Add Flax egg, olive oil and half of water and mix with a spoon or your hands until combined, adding more water as necessary the dough comes together without being sticky.

2. Sprinkle a small amount of flour over the dough to stop it sticking and roll out with a rolling pin until it reaches the desired thickness. Bake it for 15 min at 180 C.

3. Top as desired, place it back in the oven for another 10-15 min or until crisp and golden.

Yummy!