A FODMAP FRIENDLY alternative to a family favourite, this pizza is designed to boost your vegetable intake without bloating your belly.
Serves 2 / moderate
- 125g buckwheat flour
- 1 egg, beaten
- 175ml almond milk
- 200ml water
- Pinch of salt
- 150ml (1⁄4 pint) fresh tomato sauce or shop-bought
- 125g goat’s cheese – will work with hard or soft so get what you prefer or use a vegan cheese
- 1 handful of pitted black olives
- 1 handful of cherry tomatoes
- Olive oil or coconut oil to grease frying pan
- Basil sprigs
How to make it
In a blender or food processor add the buckwheat flour, almond milk, water and pinch of salt and blend into a pancake batter. Leave to stand for 10 minutes to allow batter to settle.
While waiting slice the tomatoes, olives and goat’s cheese ready to top your pancake pizza.
Heat a tiny amount of oil in a small frying pan, once hot, reduce the heat to medium and add the pancake batter in a thin layer across the bottom of the pan. After 1-2 minutes the pancake will be cooked underneath and ready to toss (an easy way to tell if it’s ready is to give the pan a little shake and see if the pancake moves freely on its own). Toss the pancake and cook for a further 1-2 minutes on the other side.
Remove from the pan and keep warm on a plate in the oven. Tip: add a piece of greaseproof baking paper between each pancake to avoid them sticking together and to make it easier to manoeuvre later on.
Once you have made 4-6 pancakes (number will depend on the size of your pan/pancakes!) remove the pancakes from the oven and top with the fresh tomato sauce and arrange the goat’s cheese, olives and tomatoes on top. Put into the oven (at 180°C / 350°F / Gas Mark 4) for 5-6 minutes or under the grill for 2-3 minutes to warm the toppings. Serve topped with as much basil and rocket as you like.
This pizza will need to be eaten with a knife and fork but that doesn’t stop it tasting delicious!