Having grown up in a fairly traditional Australian-Italian family, pizza was always one of my favourite foods. My mum makes a pretty amazing pizza, and even has a special pizza oven. I still look forward to our family pizza nights.
However, things changed in my early thirties when I found that I was sensitive to gluten. Cooking for me started to really change from then on, and I had to adapt to cooking gluten free meals.
A few years ago, I completed an e-course called the ‘Life Transformation Project’ by the lovely and amazingly talented Alice Nicholls from the The Whole Daily and was introduced to buckwheat flour and buckwheat pizza.
Buckwheat flour is not a wheat, grain or a cereal as the name would have to believe. It is gluten free and is derived from the seeds of a flowering plant called Fagopyrum esculentum, more commonly known as buckwheat, which is related to rhubarb and sorrel. Buckwheat has a good protein balance and is full of iron, B vitamins and calcium. It is beneficial for people who cannot tolerate wheat and wheat products
Buckwheat pizza is now my go-to pizza recipe. It is really easy to prepare and no rising of the pizza dough is required. Just mix the ingredients up, pour over a lined pizza stone or tray and cook. Then all you need to do is add your ingredients and cook some more and it is ready to eat.