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TEFF PIZZA

GF : DF : SF : V : VEG

Serves 2

 

Pizza Base:

180g TEFF TRIBE Teff Flour

85g brown rice flour, plus extra for kneading

15g arrowroot flour

good pinch sea salt

1 teaspoon bicarbonate soda

3 tablespoons olive oil

200ml lukewarm water

 

Preheat oven to 180 C. In a large bowl combine teff flour, brown rice flour, arrowroot, salt, bicarb soda and mix. Combine olive oil and water in a jug, make a well in the middle of the dry ingredients and pour liquid into well. Fold dry and wet ingredients together to form dough, transfer to a clean counter top dusted with brown rice flour and knead with hands for 5 minutes. Roll dough between 2 sheets of baking paper until approximately 1cm thick and 20cm in diameter. Transfer to a pizza stone and bake in oven 20 minutes. Remove from oven and top with your pizza favourites. We used walnut pesto, tomatoes, olives, rocket and shaved pecorino.

 

 

 

 

 

 

Category

Mains

Tags
carbs, cleaneats, dairyfree, fats, fibre, glutenfree, glutenfreepizza, glutenfreerecipes, health, healthyfamily, howtocookteff, nutrition, pizza, protein, recipes, seasonal, sugarfree, summer, summerrecipes, teff, teffflour, teffpizza, tefftribe, wholefoods
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