Post by Jo @ Including Cake
Teff and almond flour pizza
I love pizza! My vegan pizzas have no cheese but still pack in the taste! I make sure I spread an extra thick flavoursome topping on before piling up with veggies and baking. Of corse you could add cheese…if you think you need it!
The pizza base is the focus of this post, packed full of healthy ‘flours’ and chia seeds to bind everything together. This pizza is thin and crispy and very versatile since I have also used both buckwheat and spelt flour (non GF) with great results, you can find the buckwheat version here over at Including cake.
The other great thing about this pizza base is that it is so quick; no yeast and therefore no rising time needed. Perfect for a ‘throw it together’ lunch or dinner, and a great way to use up leftover veggies.
Recipe: Teff and almond flour pizza
100g teff flour
50g almond flour
50g tapioca flour
1 tsp baking powder
2 tbs whole chia seeds
2 tsp seasoning of choice (I used a mixed Cajun seasoning)
½ tsp salt to taste
150g plain yoghurt (I used soy yoghurt)
Up to 50ml water
Pizza toppings: I used a tomato puree and hummus mix for the base and topped it with thinly sliced veggies. You could of course add cheese for a non-vegan version.
Mix the dry ingredients together in a medium bowl and then add the wet ingredients, adding the water last to achieve a lightly sticky dough consistency.
With floured hands gently flatten the dough onto a floured and lined baking sheet pressing the dough into a large thin circle (or two smaller circles) approx. 5mm thick.
Bake at 180 for 5 mins to seal the surface. Add pizza toppings of choice and continue to bake for approx.10mins until the toppings are cooked and the edge of the crust is golden.
Note: you can freeze the part baked crusts for future use.