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.