I hadn’t made pizza in a while, so I thought I’d give it another go. Although I’ve made quite a few versions of buckwheat pizza, I’ve never baked dough with yeast before, so I decided to have a quick experiment.

The verdict: it was very exciting that the dough rose significantly (something which rarely happens with gluten-free dough)…but I’m not convinced it was worth the extra effort of kneading the dough, waiting for it to prove etc. I like quicker versions that you can just throw together and whack in the oven…but having said that it was still quite yummy!

I just used a basic dough of buckwheat flour, olive oil, yeast and a pinch of salt.

There was a bit of dough left over so I rolled it with rosemary, garlic and paprika to make little dough balls which were lovely and crispy.

One pizza was topped with dairy-free pesto and goat’s curd; the other with sugardrop tomato and basil sauce, olives and red onion.