Ingredients
Pizza Base
- 250 grams Buckwheat groats
- 1 bunch parsley
- 3 tablespoons cornflour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 240 grams water
- 60 grams olive oil
- 1 tablespoon apple cider vinegar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven 190 degrees and line a 30cm tray with baking paper.
Mill flour speed 9 for 30 seconds
Add parsley, chop speed 7 for 5-10 seconds
Add the remaining ingredients and mix on speed 5 until combined. Mixture will be really thick (like a cake batter)
Scoop out the dough onto the tray and smooth out evenly with wet hands/spatula.
Bake for 20 minutes until golden
Add favourite toppings and back for a further 10 minutes
Serve with a side salad for four people. Or on its own for 2 people
Pizza Base
Tip
This recipe has been adapted from The Whole Pantry App.
Buckwheat is a gluten free, low GI seed (despite its name). Buckwheat is high in minerals (copper, manganese, magnesium) and vitamins (B vitamins) as well as being high fibre and a good source of protein for vegetarians.
I topped this with pesto (made in the thermie while the base was cooking) and roast vegetables. Feel free to add your favourite toppings.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Amazing. Loved this! I'm just starting out trying to become more alkaline in my diet and on pizza night - this made me feel like I wasn't missing out! Thankyou
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