Indulge in a gluten-free delight with this Buckwheat Veggie Pesto Pie pizza. The nutty flavor of buckwheat crust pairs perfectly with the rich pesto, mozzarella cheese, and vibrant veggies. It's a healthy and delicious choice for pizza night!
Ingredients: 1 cup buckwheat flour. 1/2 cup warm water. 1 tsp active dry yeast. 1 tsp sugar. 1/2 cup pesto sauce. 1 cup mozzarella cheese, shredded. 1/2 cup cherry tomatoes, halved. 1/2 cup bell peppers, thinly sliced. 1/4 cup red onion, thinly sliced. 1/4 cup black olives, sliced. Salt and pepper to taste. Fresh basil leaves for garnish.
Instructions: In a bowl, mix warm water, active dry yeast, and sugar. Let it sit for 5-10 minutes until foamy. Add buckwheat flour and a pinch of salt to the yeast mixture. Knead the dough until it forms a smooth ball. Cover and let it rise for 30 minutes. Preheat your oven to 425F 220C. Roll out the buckwheat dough on a floured surface into a thin pizza crust. Spread pesto sauce evenly over the crust, leaving a border for the crust. Sprinkle mozzarella cheese over the pesto sauce. Arrange cherry tomatoes, bell peppers, red onion, and black olives on top of the cheese. Season with salt and pepper to taste. Bake in the preheated oven for 15-20 minutes or until the crust is golden and the cheese is bubbly and lightly browned. Remove from the oven, garnish with fresh basil leaves, and let it cool for a few minutes before slicing. Serve your Buckwheat Veggie Pesto Pie pizza hot and enjoy!
Prep Time: 40 minutes
Cook Time: 20 minutes
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