Gluten-free buckwheat pizza

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Instead of pizza on a traditional wheat bottom, you should occasionally prepare a buckwheat pizza based on unroasted buckwheat - very valuable in terms of nutrients (roasted version loses more than half of its nutritional properties). Just buy buckwheat and grind it in a coffee grinder to create a flour with a high content of magnesium, phosphorus, iron, calcium and B vitamins.

To prepare a pizza on a traditional round tin will need:

180 grams of unroasted buckwheat flour
25 grams of linseed (ground), which will add elasticity and moisture,
one teaspoon of salt
two tablespoons of oil
one teaspoon of gluten-free baking powder
130 ml of warm boiled water.

We can decorate the top of the pizza with:

broccoli or cauliflower,
tomatoes,
pieces of chicken,
mushrooms
tomato sauce
herbs - basil oregano, thyme

We combine all the loose ingredients for the dough, then add oil and gradually warm water. Knead and knead the dough. It's worth wetting your hands with oil if the dough sticks too much.

Spread the dough on a baking tray, smear with puree or sauce. We arrange pre-cooked broccoli / cauliflower (maximum 4 minutes in boiling water), fried chicken or turkey meat in pieces, and slightly fried mushrooms and chopped tomatoes. We can also add our favorite grated cheese. We put in the oven preheated to 200 degrees and bake under baking paper for 15 minutes, then for 5 minutes uncovered.