Gluten-free Vegetable Pizza with Salmon (or without)

Dough:

• 1 cup of raw buckwheat groats, milled into flour
• 1 cup of cauliflower, cooked
• ½ cup of chia seeds + ½ cup of flaxseeds ground soaked in enough water to cover seeds6
• 1 TBSP of olive oil
• Good quality salt to taste

Toppings:

• Tomatopassata to cover base
• ½-1 onion cut into rings
• ½ red capsicum, cut into cubes
• ½ yellow capsicum, cut into cubes
• ½ courgette, cut into cubes
• 5-6 large mushrooms, sliced
• 2 large stalks of kale, ripped into smaller pieces
• 1-2 TBSP of nutritional yeast, sprinkled on top
• Good quality salt and cracked pepper to taste

With Fish:

• 1 tin of wild-caught salmon

Without Fish:

• add ¼ cup of capers

To make the dough:

• Preheat oven to 150 degrees
• Mill your buckwheat groats and pour into bowl, add steamed cauliflower, soaked seeds, olive oil and season with salt. Knead all ingredients into a ball of dough (be sure all your ingredients are well mixed and combined together) and then spread the mixture onto your baking try. Try and roll out as thinly as possible without breaking.
• Put into the oven for about 20 min
• Add your toppings:
• Take your pizza base out of the oven and cover with tomato passata, all your different coloured vegetables, kale, nutritional yeast, fish or capers. Add salt and pepper to taste and put back into the oven and bake until all vegetables and dough are cooked through (may take up to another 50 minutes, because of the lower cooking temperature). Enjoy with a fresh salad.