Quick & Easy Yeast-Free, Super Light Pizza

• Preheat the oven to 200 Celsius.

• In a large bowl mix 200g of buckwheat flour with water, poured in a tablespoon at a time until the dough can be formed into a ball with your hands. I used a small amount of white gluten free flour to aid the shaping of the dough.

• Add as many dried herbs as you like as well as plenty of salt and pepper: I used mixed herbs and oregano.

• Once it reaches a dough-like consistency, place it on a floured piece of grease proof (non stick) baking parchment.

• Using a floured roller, roll out the dough until it’s a thin as possible and in the shape of your pizza tray.

• Bake the dough in the oven for around 10 mins until crisp.

• Remove from oven and pour on organic tomato pizza sauce, dried and fresh herbs and cheese of choice (or vegan compote alternative).

• Bake pizza in oven for another 10 minutes until crisp.

• Pour a good drizzle of organic olive oil over pizza for a final touch! Et Voilà!

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