Approx. 3 pizzas
Ingredients:
- 8 dl water
- 1 tsp apple cider vinegar
- 15 g yeast
- 30 g flea seed shells
- 3 tsp salt
- 300 g buckwheat flour (sorghum or whole grain rice flour)
- 200 g corn flour (or millet flour)
- 50 g cornstarch (or potato flour)
- 2 tbsp coconut fiber flour (can be replaced with a little more flour)
- 2 tbsp. olive oil
Procedure:
- Mix water, vinegar, yeast and flea seeds in a mixing bowl and allow the mixture to thicken slightly while you weigh out the other ingredients.
- Add the other ingredients and mix the dough well on a mixer for 10-15 minutes.
- Let the dough rise under a tea towel for 1.5-2 hours.
- Divide the dough into 3 portions and roll them into balls.
- Roll out each portion and place on baking paper.
- Bake the pizza bases for 10-15 minutes at 200°, then add the toppings of your choice (tomato sauce, cheese, vegetables, etc.).
- Bake for another 10-15 minutes until the pizza is crispy and delicious.
Tip: The dough can also be rolled out thinly and placed on a baking sheet, filled and baked immediately. Just make sure there is not too much filling.
If you have too much dough, either bake buns with the rest or make some ready-made pizza bases for the freezer. Remember to prick them with a fork before baking so they don't turn into pita bread!