Gluten-free tuna pizza with buckwheat flour

Time

Preparation time: 10 min.
Cooking or baking time: 10 min.
Total preparation time: 1 hr. 20 min.

Dispense with wheat? Prepare gluten-free dishes? I did not think that I would have to deal with this topic once. But now! Since the "applications" and trying to go. Buckwheat flour - I had not had such a good experience in my childhood.

But now I've "stumbled" on a gluten-free recipe and read, the "hearty" taste of buckwheat would be great for pizza. I had previously baked pancakes with them ... unfortunately that did not work out so well as they are always eaten sweet by us. Buckwheat + sweet = not so good. But pizza? Yes, that could work. I already had the flour - I did not want to throw it away!


ingredients

Dough (for about 4 small round pizzas)

  • 16 g dry yeast (or 1 cube of fresh yeast)
  • 300 ml of lukewarm water
  • 40 ml of olive oil
  • 500 g buckwheat flour

covering

  • spiced tomato sauce / pizza sauce (can be seasoned or bought)
  • a lot of Oregano (dried)
  • Tuna (to taste)
  • Mozzarella cheese
  • olive oil

The ingredients might sound a bit lean and not so exciting for you - of course you can vary and use other ingredients, depending on your taste and desire! The tuna pizza would also fit very well onion rings.


preparation

  1. Put all ingredients for the dough in a bowl and knead with a hand mixer and dough hook (who has food processor) to a dough, knead with your hands and form into a ball. Let the dough rest for about 1 hour.
  2. Preheat oven to 200 degrees.
  3. Then roll out the dough thinly, shape arbitrarily, I like to make round or oval pizzas, one per person. Of course, you can also design a sheet completely with it. I put the dough on a baking sheet lined with baking paper. Under each pizza are added a few drops of olive oil.
  4. Now the pizzas are spread over the pizza sauce, then the previously drained tuna is spread on it, then you generously dried oregano over it. (Do not save, that's the most important spice of a pizza).
  5. Finally, the mozzarella cheese is spread on the pizza as desired and drizzled the pizza with a little olive oil.
  6. Bake pizza on the bottom rail for about 10 minutes. (Time may vary a bit depending on the oven).

As mentioned above: choose ingredients according to your taste! I also like fresh tomatoes, garlic, rocket and / or basil, onions ... on top.

Result: A really good tasting gluten-free pizza.

I recommend not to save on the surface, otherwise it may taste a bit dry and the taste of buckwheat comes through too much.

GLUTEN FREE PIZZA - Cook With Me VLOG Style | March 2024