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.
Mains
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