Hello and welcome to my 15th edition of What I Ate Wednesday. I have missed a few weeks and I do apologize… 🙂
This weeks post has the recipe for my super easy pizza base – crispy and thin the way I like my pizza BUT also gluten-free YAY! It is very similar to my buckwheat naan bread recipe from Monday. Yes just THREE ingredient gluten-free pizza base 🙂 No cauliflower or eggs in sight 😀
- 1 cup / 140g buckwheat flour
- 1 1/2 tbsp olive oil
- 1/2 cup warm water
Sauce & Toppings
- 1/2 can chopped tomatoes
- 1 tbsp tomato paste
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- turkey salami
- low fat mozzarella – grated
- 1 red onion – sliced
- 1/2 yellow or red pepper – sliced
- In a bowl mix the flour, oil and water in to a soft-ish dough
- Roll between two sheets of parchment paper to 1cm thin and bake in a preheated oven on a pizza stone or baking sheet for 15 minutes
- To make the tomato sauce whizz tomatoes and tomato paste together, add the garlic and oregano and taste
- After the 15 minutes remove the pizza and top with sauce leaving a border around the edges about 1 inch thick
- Top with the vegetable, salami and cheese and bake in the oven for 15-20 minutes until it is golden and bubbling
How easy is that?! No sloppy pizza that has to be eaten with a knife and fork, it can be picked up the same way as ‘normal’ pizza. As you have guessed I am obsessed with buckwheat, it has a distinct but great flavor. More to come on my buckwheat obsession 🙂
Below is the rest of my WIAW…..
Breakfast: Buckwheat banana and hazelnut bread with raspberry jam
Lunch: Vegetable soup
Dinner: Buckwheat pizza – apologies for the photo it is awful!!
Linking up to Jenn over at Peas and Crayons !
What’s your favorite pizza toppings?
Are you obsessed with one ingredient at the moment?
What’s your go to ingredient for a quick dinner?
Happy Monday morning…It is the build up to our first Bank Holiday of the year here in Ireland with St. Patrick’s Day on Monday. There will be celebrations and parades on over the weekend and every village and town will be heaving with visitors – the weather is looking good too which is an added bonus!
When I was researching and experimenting with different ingredients to make gluten-free bread one of my blogging buddies told me her favorite gluten-free flour is buckwheat. Despite the name it is completely gluten-free. I had a bag of buckwheat groats in my cupboard, which I was going to use for salads, similar to the way I use quinoa. In the end I decided to make my own flour in my coffee grinder and see for myself! Boy, am I glad I did ~ it is AMAZING and I have had a slight obsession cooking with it for the last two weeks!
Recipes I have made with it include buckwheat and sunflower seed bread, buckwheat pancakes, banana and hazelnut buckwheat bread, buckwheat pizza, buckwheat naan bread and buckwheat stuffing! I can report that every single one worked out and tasted really good. So, today I am going to share the buckwheat naan recipe, you will not believe how quick and easy it is 🙂
Let me introduce the three ingredient gluten-free naan bread. This makes one naan and serves two – we had it with homemade chicken jalfrezi, cauli-rice and homemade oven chips on Saturday night…It is divine!
- 1/2 cup / 70g buckwheat flour
- 1/2 tsp olive oil (a drizzle)
- 1/4cup / 60ml of warm water
Mix the ingredients together in to a dough then place the dough between two sheets of parchment paper and roll out in to a thin oval shape.
Heat a non stick pan to medium high heat and cook for 3-4 minutes each side making sure not to burn
I added grated cheddar, garlic powder and fresh coriander (cilantro) to my dough for extra flavor.
Apologies for the quality of the photo, I almost forgot to take it and the lighting is bad in our sitting room. I’m working on it 😀
What’s your quickest favorite recipe?
What are you obsessed with at the moment?