Recipe: Buckwheat Ricotta Pizza

Pizza time in a gluten free variation. Have you tried the buckwheat ricotta one? Well its super easy to do, and it is very tasty; of course the special taste of the buckwheat flour is there but the ricotta cheese together with the special garlic leave that is called in German: Bärlauch, but if you do not have it in your region can always use spinach or Arugula salad.

Summer days are always for fresh made tasty dishes, a night out with the family or friends is always a great option but a garden night with this recipe for your guests is great because of the easy way to cook it and will surprise them with your healthy recipe.

 

BUCKWHEAT RICOTTA PIZZA RECIPE

Ingredients:

2 ½ tsp dry yeast, 1 tsp coconut sugar, ½ lukewarm water, ½ Tsp. extra virgin olive oil, 1 ½ buckwheat flour, pinch salt. Place sugar, yeast & 1 tsp buckwheat flour in a small bowl.

Tools:

A mixer, a large bowl, a sturdy spoon, a flat surface.

How to:

Gradually add the water and leave to rest in a warm spot for at least 10 mins or until the mix bubbles or foams. Meanwhile, combine bucketwheat flour & salt in a large bowl, stir and make a well in the center. Pour in the yeast water mixture and the olive oil. Using a sturdy spoon or your hands, stir the flour into the liquids until all is combined. Preheat the oven to 250°C. Use a roller or hands to flatten the dough, spread and press it out into an oiled pizza pan. The dough will need to be formed into a round base. Add your toppings; tomato sauce, riccotta cheese, ruccola and mushrooms.

This healthy pizza recipe is included in my reset 7 program, you can find it here.

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