Preparation Time – 10 minutes

Cooking Time – 10 minutes

Servings – 1 (6 mini bases, 2 medium or 1 jumbo 8 inch wide)

 

Ingredients

For the Bases

  • 60g buckwheat flour
  • 20g oat flour
  • 1 tsp baking powder
  • 10g Linwoods milled flaxseed
  • 140ml water or non dairy milk
  • ¼ tsp Pink Himalayan Rock Salt
  • ¼ tsp apple cider vinegar

 

Topping Suggestions

  • Tomato Puree + Mozzarella + Rocket
  • Ham + Pineapple
  • Pesto + Chicken
  • Corn + Courgette + Barbecue Sauce

 

Directions

  1. Whisk together all base ingredients. Set to one side for 10 minutes.
  2. Heat a non stick pan over a medium heat. 
  3. Grease the pan lightly with spray oil. 
  4. Pour approx. 50 ml of the batter (a scant ¼ cup measure) to form 6 mini pizza bases. Work in batches of 2 or 3 depends on the size of your pan. Allow to cook for 2 minutes, flip and cook for 1 minute more. 

Notes

You can place topping on to them and return to the pan to heat through or place under a preheated grill. You can also just make the bases in advance and reheat or serve cold as desired.

Be inspired!

Milled Organic Flaxseed?