Gluten Free Pizza

Ingredients:

For the pizza crust

⅝ cup Rice Flour

¼ cup Buckwheat Flour

½ cup Potato Starch

⅓ cup Gluten Free Oat Flour

⅖ cup lukewarm Water

1 teaspoon Apple Cider Vinagar

Himalayan Salt, 1 tsp Bread Baking Powder

For the sun dried tomato sauce

10 sun dried Tomatoes

¼ lemon, juiced

1 teaspoon dried herbs (oregano, thyme, rosemary), 5 leaves of fresh Basil

3 tablespoon lukewarm Water, 1 tbsp Olive Oil

For the toppings

1 large Zucchini

½ Red Onion

1 tablespoon Olive Oil

1 tablespoon Whole Grain Mustard

Himalayan Salt

¼ Avocado

Directions:

Preheat the oven to 200 C. Cut the zucchini and onion and sauté them in a pan greased with some olive oil together with the mustard for about 5 minutes.

Mix flours, salt and baking powder in a bowl. Add in the lukewarm water and knead well until you get an elastic ball of dough. If too sticky, add a bit more potato starch.

Roll down the dough on a wooden surface and shape it as a pizza crust.  Bake it for 5 minutes without the toppings so it doesn’t get soggy.  In the meantime prepare the sun dried tomato sauce by blending all the ingredients in a food processor or a grinder.

Spread the sun dried tomato sauce over the pizza crust, top it with the sautéed veggies and put it back in the oven for 20 more minutes.

Right before serving, top your pizza with some slices of avocado.

Enjoy your meal!