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Summer Garden Vegetable Buckwheat & Goat Cheese Pizza


This gluten and cow dairy free pizza is delicious hot or cold.


Crust:

450g Buckwheat groats

1/2 C extra virgin olive oil

3/4 C water

1T dried mixed herbs

1t salt.


Semi blitz the groats in blender until the consistency of coarse flour. Add rest of ingredients and mix to form a dough. Flatten on to baking paper lined oven tray and bake 10-15 minutes in a medium oven.


Once the base is cooked, add the topping:


Tomato paste - spread over base.

Rocket, finely chopped or spiralized zucchini, cooked corn peeled off cob, mushrooms, red onion, garlic, fresh tomatoes, chopped fresh rosemary, basil, marjoram, oregano.

200g cubed goat cheese.

A good lug of olive oil - this ensures the veges stay moist.


Bake further until veges are cooked to your liking and cheese lightly golden.


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