When I first went onto the gluten-free diet, pizza was one of the first things that I expected not to eat so often anymore. But then I created a nice recipe for pizza crust with sunflower seeds.
Then I wanted to make a yeast-free version of it. I also increased the sunflower seeds. And boy, this one is a beauty! It has the perfect crunchy, but still slightly moist and chewy texture that I love. If you are a fan of thick and doughy pizza crusts, you can stop reading here 😉
For the topping I used massaged silver beet. Just recently I heard about massaging greens. So for this dish I’ve tried it with silverbeet and it worked out very well! I do use a bit of garlic in this recipe. But I’m sure it will work without it or with less of it 😉
For 2 medium sized pizzas you’ll need:
For the crust:
1 1/2 cups (200g) sunflower seeds (soaked in filtered water for a few hours then drained)
1/2 cup (70g) buckwheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup water
some extra flour for dusting (I prefer rice flour)
For the topping:
2 handful silverbeet
1-2 tablespoon olive oil
2-3 garlic cloves
a few squirts of fresh lemon juice
1 1/2 cup passata
1 teaspoon thyme
1/2 teaspoon freshly ground black pepper
For the cheesy cashew cream:
1/2 cup cashews (soaked in filtered water for at least 6 hours then drained)
1/4 cup water
1/2 teaspoon nutmeg
2 heaped tablespoon nutritional yeast flakes
salt to taste
Peel and then mince the garlic. Place it in a medium sized bowl.
Add olive oil and lemon juice.
Wash the silverbeet. Then take a few leaves at a time and, using your clean hands, rub them with the olive oil – lemon juice – garlic – mixture. You’ll see how the leaves become slightly opaque and feel softer. This should happen after a few minutes.
Place the massaged silverbeet aside.
Add passata, thyme and pepper to the bowl with the remaining garlic, stirring it to mix. This will be the pizza sauce.
Preheat the oven to 200°C.
Rinse and wash the sunflower seeds in a fine colander, let drain properly.
In a medium sized bowl, mix the dry ingredients for the base (buckwheat flour, baking powder, salt) I like to sift it into the bowl through a sieve to have it extra fine without crumbles.
Take approx. half of the sunflower seeds and blend them with 1/4 cup water to a relatively fine paste.
Add to the bowl with the remaining whole sunflower seeds and mix well.
Line a baking tray with some parchment paper and place half of the dough on it. Sprinkle with some of the extra flour and spread it evenly across the tray with your clean hands.
Then scoop some of the pizza sauce on the dough, spreading it evenly.
Place in the oven and bake until golden-brown on the edges (about 7 to 10 minutes).
In the meantime blend the cashew nuts with 1/4 cup water and 1/2 teaspoon nutmeg to a fine cream (if it is too thick, add a little more water). Then add 2 heaped tablespoons of nutritional yeast flakes and blend again for a short time.
The next steps should be done relatively quickly in order to have a warm pizza on the table 😉
Take the crust out of the oven and transfer to a pizza plate or board. Scoop some more of the pizza sauce onto the pizza and spread it evenly.
Take some of the silverbeet leaves and pluck them into bite sized portions, sprinkling them onto the pizza.
Top with the cashew cream.