Pizza dough sans gluten is made with sprouted buckwheat, chia seeds, water or kombucha. I like kombucha because it makes the dough taste a bit like sour dough crust.
Sprout the buckwheats and either you can dry them and the mix into a flour or use wet wheats and make the dough more creamy.
I prefer the crusts to be drier and crispier. Muck about with this until you find what you like. Taste is like beauty in the mouth of the beholder. Play with this part as much as you want. Mistakes can turn into wins!
Mix the chia seeds into a grainy flour in a mixer and turn the buckwheat cream or flour in bowl with you hands.
2 dl of buckwheat, 1 dl of chips and enough about 2-3 dl of liquid. Depending on how you like your crust this will vary.
Roll the dough into little balls and place in-between two baking sheets. Roll out into mini pizzas and the freeze in freezer.
You can bake the crust in a regular oven or use a dehydrator if your doing a raw version. I have a Sedona version that can go higher in temperature which I love for a speeder bake. When you get that pizza craving you don´t want to wait for 24 h to eat…..
Pimp pizza with nut cheeses, plants what ever you desire. 250 ° for about 10 minutes.
The past month I´ve been using The Sedona Express Dehydratore from Rawfood Middagar. It´s one of the best dehydrators I´ve ever used. If you can´t for some reason use one a regular oven will do just fine!
But if you get a chance this is the one.
It comes with 3 different sheets and you can “express” heat the products at 75°. Really good if you don’t have time to dry on a lower temperature.
I´m not a slave to the raw food movement so for me it´s perfect. I think all restaurants should have one because it really makes plant food interesting and handles the products in a very sensitiv way. When doing the Sunday brunch at Bleck all the nut cheeses and kale where prepped in it. To dry something slowly really brings out the flavours and textures.
The persimmon, coconut butter and cinnamon chewies lasted for about zero minutes.
I alos use it to dry zucchini blossoms with nut cheese, dry tomatos, fruit for the psychedelic glass and cauliflower crisp for the aubergine oyster.
A hot tip if you want to make homemade pizzas is to use pita or nan bread instead of pizza crust. It saves time. You can have the sauces and cheeses prepped in the fridge.The nigella seeds in the nan bread really works well with pickled salads and the pita bread makes great little folds for kids hotdog pizzas.
Another thing that makes plants really extra interesting is spices and flavours. I love smoked veggies and at the moment nigella seeds are one of my favorit spice, that and fenu greek sprouts. It´s a bitter and is used is chutneys to balance out the sweetness. Life is most honest when it´s bitter sweet and your tummy is happier.
And as we´re moving into the holiday season remember that not all of us get to choose between green juice and french fries.
The House of Dagmar interwived me for their web, up later this week, and in it I talk about how I long for the day when we have a FOOD BANK in Sweden where food will be taken care of instead of thrown away.
One of my favourite places to eat Babette in Stockholm had a “gäst spel” from Göteborg where all the profits went to charity. Bleck had a weekend where some of the profits went to better needed and I think everyone should really rethink how we treat what we eat.
The picture at the top is by Fredrik at the shoot of the guys behind the resturante Punk Royale for Gourmet.
And at the bruch at Bleck Fredrik was my right hand and Rasmus Wingård my music hand. You´ll be tasting and hearing more from this trio next year!
Also A BIG CONGRATS TO Bergman and his crew who was voted best bar in the world. Find it here.
