The FODMAP friendly kitchen
Cheat’s buckwheat pizza
» MAKES 3 MEDIUM PIZZAS
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.