Buckwheat/Flax crusted GLUTEN FREE pizza

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Normally, pizza dough gets a proper rise, and then gets divided before being hustled into the cooler, to retard, and develop flavor for the next day…Upon arriving home from work, my partner with just a wee bit of a whine, said that she was feeling a bit peckish…Could I make her something. I had planned to make some GF waffles, but I know how she feels about pizza…I have been on a bit of a flax/buckwheat kick lately. Here is the recipe: 

125g buckwheat flour

25g milled flax

3g sea salt

20g olive oil

40g warm water

1 egg

1 tsp dry rubbed oregano

1 tsp instant yeast

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Mix all ingredients by hand for 2 minutes. Proof for 1/2 hour. grease a baking sheet, and press the dough piece onto the sheet, until it is approx the size of the outline of a football. It’ll be quite thin, try not to tear the dough. If you do, just pinch it back together. Preheat oven to 400F. Bake dough piece, (undressed) for 10-12 minutes, till cooked but not browned. Remove from oven, top with whatever you fancy, and return to the oven for another 10-12 minutes. The dough is sort of a hybrid between a Ritz cracker, and a soft tortilla on the crunchiness scale. I will probably bake it longer the next time, to get a crunchier bite! I love the way that  Bocconcini  melts….It’s a lot sexier than regular Mozz, no?

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