Gluten-Free Buckwheat Pizza

Friday night in my house is quite often pizza night. It's the end of the week, the weekend is upon us and for some reason pizza just feels right. There's one little hitch though. I need to, ahem, lose a few pounds. That means that I need to be a little careful with the kind of things I put on top of my pizza and generally into my mouth. I'm sure I'm not the only one at this time of the year tough and there's no reason to sacrifice taste. In fact there's another little plus to this pizza: using buckwheat flour instead of standard flour means it's also gluten free. Not bad, right? Maybe just a little warning for the absolute pizza-purists amongst you. Buckwheat has a very slight own taste compared to normal flour and it will make your pizza taste just a little more earthy. So, if all this sounds good, then here's my recipe.

Here's how it's done...

Preheat your oven to 200C.

To make the dough, mix together the flour, olive oil, mix well and then knead until it forms a firm and fairly dry ball. Add a little bit more flour if needed.

Set the dough aside and leave to rest whilst preparing the topping.

Crush the garlic with a garlic press and mix with the tomato purée and passata until well combined.

Half the onion and cut into thin slices.

Roll out the dough on a lightly floured surface until it's roughly the size of your baking tray. The dough should be relatively thin.

Just fold over any overlapping dough - this isn't about perfect edges.

Now it's time to put the toppings on - the tomato mixture, then the onions and tuna.

Simply rip the mozzarella into small chunks, put the basil leaves on top and drizzle with a little extra olive oil.

Put the tray in the oven and bake for 20 minutes or until crispy.

That's it. I really hope you'll like it. Enjoy your pizza with some mixed salad leaves and a glass of red wine.

Bon Appétit!

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