These mini gluten free pizza bases are the perfect weekend dinner treat, especially as the colder months are drawing in. Top these simple but delicious bases with your favourite pizza toppings – I recommend black olives, cherry tomatoes and sweetcorn with a sprinkling of basil!
Mini Gluten Free Pizzas
These cute pizzas pair amazingly with homemade potato wedges and a side salad or simply on their own as a lighter meal.
- 100g buckwheat flour (plus 1 tbsp)
- 40g gram (chickpea) flour
- 3 tbsp olive oil
- 1 tbsp flaxseed mixed with 2 tbsp water
- 4 - 6 tbsp water
- 6 tbsp tomato puree
- Optional toppings: black olives, sweetcorn, cherry tomatoes, sliced pepper, mushrooms, onion.
Pre-heat the oven to 150 degrees celsius.
Combine the ﬂaxseed with the water and leave to thicken up for 5 minutes.
Add the buckwheat ﬂour and gram ﬂour to your Ninja Kitchen blender and combine together.
Add the olive oil and thickened ﬂaxseed mixture to the blender and blend again.
Add the water gradually, blending as you do so, until a dough mixture forms(you don’t want this to be too sticky!).
Dust a kitchen surface with buckwheat ﬂour then roll the dough out to your required thickness.
Line a baking tray with baking paper then cut the dough into mini pizza bases using a circular cutter (you should make 6-8). Place them on the baking tray.
Place into the oven for 10-15 minutes.
Spread tomato puree onto each pizza base and top with your favourite pizza toppings. Then place back into the oven for a further 6-8 minutes.
Enjoy straight from the oven.