Hello and happy Friday!
Our family simply loves pizza and if I would ask Miss T. she would have it every day. Since quite some time I wanted to create a recipe for a gluten free and healthier version without the process of a common yeast dough.
Teff is an Ethiopian grain similar to millet and high in dietary fiber. It is widely consumed in several African countries and is naturally free of gluten. It contains vast amounts of essential fatty acids and other important nutrients. Since it is very versatile and does not need much water while growing, it`s rapidly gaining more importance outside Africa.
I already used it for making pancakes and cake and by now I am totally loving it for its taste and versatility. These little individual pizzas hence contain teff flakes and don’t take much time to throw together. They can be made with basically any vegetables. For a vegan version just leave out the feta cheese.
Wishing you all a wonderful weekend!
For the dough
- 2 cups teff flakes
- 2 cups buckwheat flour
- 1 cup ground flax seeds
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 tbsp olive oil
- 1 1/4 cups water
For the sauce
- 250 ml tomato pulp
- 2 tbsp olive oil
- 1 tsp oregano
- salt and black pepper
For the toppings
- 3 tomatoes, sliced
- 1 zucchini, sliced
- 1 yellow or red bell pepper, sliced
- 3 shallots, thinly sliced
- 4-5 large button mushrooms, sliced
- 180 grams feta cheese, cubed (optional)
Preheat oven to 180°C/350°F and line two baking trays with baking parchment.
In a mixing bowl mix all dry ingredients and knead in water and olive oil. Roll into a ball, cover and let rest for about 10 minutes. The dough will be a bit sticky initially but will absorb moisture while resting.
Divide the dough into 6-7 portions, depending how big you want to make your pizzas and press into flat rounds.
For the sauce mix all ingredients and spread onto the pizzas. Add the vegetables on top and bake on the middle rack for 15-20 minutes. Depending on your oven, the baking time can vary so keep an eye on your pizzas.