FOODYOGA: Buckwheat Pizza (Gluten free)

FOODYOGA: I realise on ekadasi, it is often difficult to find something different to eat knowing that potatoes are generally the main staple for all fasting days. After a while you do get bloated and lethargic. It is important that whilst we are fasting we are not missing out on anything that we love to eat. If you are looking for something unique try this amazing gluten free, grain free pizza. Buckwheat is not technically a grain, but it lends itself to breads and pancakes as it behaves like a grain. In India and elsewhere, on the grain-free Vaishnava fasting day of Ekadasi, buckwheat, as well as other pseudo-grains, like chestnut flour and tapioca flour, are used in a variety of versatile ways. Buckwheat contains no gluten, so those of you who can’t eat wheat will find this recipe appealing. As far as equipment is concerned, you’ll only need a rolling pin and a smooth surface for rolling. That is it! Who says food has to be complicated………. If you are not a big fan of zucchinis, try other vegetables like chopped spinach or asparagus.

• Preparation time; 10 minutes + 2/3 hours resting time for the dough
• Cooking time; 30 minutes

Ingredients

• 1 cup of buckwheat flour
• ½ teaspoon salt
• ½ teaspoon sugar
• ½ tsp mixed dried herbs
• ½ tsp baking powder (ensure that it is gluten free)
• 1 tablespoon melted butter
• ¼ cup of soda water

For the Tomato Sauce;

• 3 fresh medium tomatoes chopped into quarters
• 1 tablespoon olive oil
• ½ tsp cumin seeds
• ¼ tsp of asafoetida (must be free of wheat especially on ekadasi) (Wheat free available from Wholefood Markets)
• ½ teaspoon sugar
• Squeeze of lemon juice
• 1 tablespoon freshly chopped basil
• Freshly grounded sea salt and pepper for seasoning according to taste
• ½ medium red and yellow pepper deseeded and chopped into thin strips
• Handful of black olives
• Handful of freshly thinly sliced courgettes
• 75g grated matured cheddar cheese
• A few slices of mozzarella cheese
• Drizzle of olive oil.

Method

To make the dough;

Place the flour and the salt, baking powder, dried herbs & sugar. Mix well. Make a well in the middle and pour in the melted butter. Add in the soda water and work into a dough. Add a few sprinkles of additional soda water (if needed) should the mixture get dry. Knead it for a few minutes until soft and smooth. Keep covered in a warm place for a couple of hours.

• After a couple of hours, place on a clean surface and roll slowly into a round circle. Use additional buckwheat flour for dusting to prevent the dough from sticking underneath the surface.  Carefully slide it on pizza baking tray. Prick the dough with a fork a few times.

• Preheat oven to 150Oc.
• Place the chopped tomatoes into a food blender and blend until smooth. Heat the oil in a non-stick sauce pan. Once hot, place the cumin seeds until it darkens a few shades. Add the asafoetida and fry for 5 seconds. Add the blended tomatoes into the sauce and stir. Add in the freshly chopped basil, squeeze of lemon juice, sugar and seasonings (according to taste). Cook for a further 10 minutes on moderate heat making sure the sauce doesn’t burn. Stir occasionally. Cook until it resembles like a thick sauce. Remove from heat.
• Spread evenly on the pizza base along with the toppings and sprinkle the grated cheese. Drizzle across the pizza with olive oil to give it moisture.
• Place in the oven and bake until golden brown for 20-25 minutes. Sprinkle with additional chopped basil.
• Serve warm with a nice salad!

source: FOODYOGA