Everyone loves pizza, right? But not everyone loves that heavy, bloated, thirsty feeling some of us get after eating a couple of slices of pizza made on a yeasty, wheat flour base and topped with a thick layer of salty cheese. Imagine if you could make a quick, light, gluten-free, yeast-free pizza that is still actually delicious and doesn’t need to be drowned in cheese! I’ve been making this simple pizza base for years and from time to time friends say things like ‘remember that time you stayed with us in Hobart and made us all pizza that won everyone’s hearts?’ and ‘remember when you made pizza at sea that time when the swell was huge and the boat was rolling like crazy, and it was so easy it still only took you half an hour?’. It is, really truly, very easy to make. For a pizza base big enough to feed two people (or one person with a big appetite) take:
- 1 cup buckwheat flour
- 1 cup cooked, mashed pumpkin
That’s all. 1:1 by volume, so you can make as much as you’d like by sticking to that ratio. Cook your pumpkin by chopping it up and either steaming or baking it until soft, then roughly mash it with a fork or potato masher. If you’ve got fresh herbs like thyme and rosemary in your garden, throw in a handful of these, or a spoon of dried herbs. Mix the buckwheat flour through your herb-y mashed pumpkin (or not herb-y if you have no herbs) and then, using oily hands, smoosh the mixture onto an oiled baking tray and spread it out until it’s as thick as you’d like. Bake at 180°C for 15-20 minutes until your pizza base looks dry and is firm to the touch.
Then you can put all of the yummy things on top. Have a look in your garden and your fridge for vegies that are in season and create any combination of things like fresh tomatoes, pesto, chilli sauce, fresh herbs, sliced capsicum, caramelised red onions (comment on this post if you’d like a quick run down on caramelised onions), finely chopped garlic, fresh greens, mushrooms, grilled eggplant, zucchini. You can sprinkle a handful of nuts over the top and, if you’re a cheese eater, a little bit of grated whatever-kind-of-cheese-you’d-like. If you’ve been making labneh, oily chunks of this tangy goodness tastes amazing on pizza. The topping is totally up to you; once you’ve piled it all on there pop your pizza back in the oven for another 15-20 minutes until it looks cooked to your liking. Drizzle some good virgin olive oil and a little lemon juice on top, then slice it up and share it with your friends!