The FODMAP friendly kitchen

Cheat’s buck­wheat pizza

Good Health (Australia) - - Be Nourished -


FOR THE BASE 125g buck­wheat flour 70g brown rice flour 1 tbsp dried Ital­ian mixed herbs 1/2 tsp sea salt 1/2 tsp black pep­per 1 egg 1 tsp maple syrup 180ml al­mond milk 3 tbsp olive oil FOR THE LEMON BASIL PESTO 4 large hand­fuls of fresh basil leaves 50g pine nuts 50g freshly grated pecorino cheese 1 tsp lemon zest 1 tbsp fresh lemon juice 90ml ex­tra vir­gin olive oil 1 tbsp gar­lic-in­fused olive oil Sea salt and freshly ground black pep­per FOR THE TOP­PING 1 cour­gette, thinly sliced with a V slicer 4 big hand­fuls of fresh spinach or spring greens 125g firm goat’s cheese, sliced 30g grated pecorino cheese

1 Pre­heat the oven to 180°C and pre­pare three bak­ing trays, splashing a gen­er­ous ta­ble­spoon of olive oil on top of each and spread­ing to cover.

2 Make the pesto first by com­bin­ing the basil, pine nuts, cheese, lemon zest and juice in a food pro­ces­sor and puls­ing un­til coarsely com­bined. Add the olive oil and gar­lic-in­fused oil and process un­til fully in­cor­po­rated and smooth. Sea­son with salt and pep­per. Leave to one side.

3 To make the base, put the dry in­gre­di­ents into a large bowl and mix to com­bine. Make a well in the cen­tre and break in the egg. Beat into the mix along with the maple syrup and then slowly add the milk, mix­ing un­til com­bined. Put spoon­fuls of the mix­ture onto the pre­pared trays to create three piz­zas, and use a spat­ula to spread the mix­ture into cir­cle or square shapes, ap­prox­i­mately 1cm thick.

4 Bake for ap­prox­i­mately 10 min­utes un­til very light golden brown (the mix­ture should be cooked but still not quite crisp). Spread the pesto over the cooked base (you might not need all of it) and top with the greens, cour­gette and cheeses. Bake for 7–10 min­utes un­til golden brown at the edges and the cheese has melted.

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