Pizza with zucchini and tomato

Ingredients

• 40 gteff flour
• 40 gbuckwheat flour
• 1 tablespoon (15 ml)cornflour
• 20 mlwater
• to tasteItalian herbs
• a pinchsalt
• 70 gtinned tomato paste
• 75 gcherry tomatoes
• ½onion
• 1 tablespoonoregano
• a pinchgarlic powder
• 1 tablespoon, optionalnutritional yeast flakes
• 1 teaspoon, optionalchilli
• ½potato, grated
• ⅓courgette
• 75 gcherry tomatoes
• ½onion
• 75 gmushrooms
• to tasteolives preserved in water
• to tasteoregano
• 2 tablespoons, optionalnutritional yeast flakes

Instructions

1. 1

   Mix the dough

   1. Heat the oven to 180°C. Combine the teff flour, buckwheat flour, cornflour, herbs and salt, then add the water gradually until the mixture forms a coherent dough ball. The recipe uses 20 ml; add a little more cornflour if it is too wet, or a little more water if it is too dry.

2. 2

   Shape the base

   2. Roll the dough between sheets of baking paper into a thin pizza base, about the thickness of a euro coin. Covering it with kitchen film while rolling can help prevent it from breaking.

3. 3

   Pre-bake the base

   3. Bake the rolled-out base at 180°C for 5 minutes, until it is slightly crisp.

4. 4

   Blend the sauce

   4. Blend the tomato paste, 75 g of cherry tomatoes, half an onion, 1 tablespoon of oregano, garlic powder and, if using, 1 tablespoon of nutritional yeast flakes and 1 teaspoon of chilli until smooth.

5. 5

   Add the sauce

   5. Spread the sauce over the pre-baked pizza base.

6. 6

   Prepare the topping

   6. Cut the topping ingredients. Use a cheese slicer to make thin courgette ribbons.

7. 7

   Top the pizza

   7. Arrange the courgette, mushrooms, 75 g of cherry tomatoes, half an onion and olives on the pizza. Add the grated potato and oregano on top, with optional chilli powder if desired.

8. 8

   Bake until golden

   8. Bake for 15–20 minutes, preferably using the grill setting, until the mushrooms are cooked and the potato is golden brown.

9. 9

   Finish and serve

   9. Sprinkle with the optional 2 tablespoons of nutritional yeast flakes before serving.

What is this gluten-free pizza?

Pizza is associated with Italian cooking, and this version swaps a conventional wheat base for a thin dough made with teff and buckwheat flour. It is designed as a one-serving pizza, with tomato sauce and a vegetable-heavy topping.

The base is briefly baked before the toppings go on, giving it a head start towards a firmer texture. Thinly sliced courgette and grated potato make the topping varied without relying on cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 19g protein, 112g carbs, 5g fat.

Most of the carbohydrates come from the teff, buckwheat and cornflour, with additional carbohydrate from the potato and tomato paste. The flours provide some protein, while the vegetables add a smaller amount; the recipe contains little added fat apart from any in the olives. Serve it with a green salad or extra vegetables for a more balanced plate.

Choosing the flours

Teff and buckwheat: together, these flours form the gluten-free dough. Add the measured water in stages, since the recipe advises adjusting the dough if it feels too wet or too dry.

Cornflour: this is mixed into the base and can also help adjust a dough that is too wet. Keep the dough thin when rolling so it bakes through in the short pre-bake.

Getting the dough onto the tray

A thin base: aim for roughly the thickness of a euro coin, as directed in the recipe. Rolling the dough between baking paper, with a layer of kitchen film over it, can make it easier to handle without tearing.

A short pre-bake: bake the plain base for 5 minutes at 180°C before adding the sauce. It should be slightly crisp at this point, rather than fully baked.

Preparing the topping

Courgette: a cheese slicer makes the courgette thin enough to lie neatly over the sauce. This is also a useful way to keep the topping pieces fairly even.

Potato: grate it and scatter it over the other toppings, as the method directs. The recipe uses its golden colour as a cue that the pizza is ready.

Sauce: blending the ingredients makes a smooth layer for the base. Spread it evenly so each part of the pizza gets some sauce.

Baking and doneness

Bake the topped pizza for 15–20 minutes at 180°C, preferably using the grill setting. The stated cues are cooked mushrooms and golden-brown grated potato.

Ovens and grill settings vary, so check the pizza towards the end of the suggested time. If the topping is not ready after 15 minutes, continue baking until the recipe's doneness cues are met.

Serving ideas

The recipe makes one pizza, so it can be served as a complete individual meal or cut into slices to share. A simple green salad alongside adds a fresh contrast to the warm tomato and vegetable topping.

Nutritional yeast flakes are optional both in the sauce and as a finishing sprinkle. Add them at the end if you want their savoury flavour to stay distinct.

Recipe notes & tips

• Add the water a little at a time to judge the dough's consistency.
• Roll the base between baking paper and cover it with kitchen film if it starts to crack.
• Use a cheese slicer to make thin, even courgette ribbons.
• Pre-bake the base for the full 5 minutes before spreading on the sauce.
• Check for cooked mushrooms and golden potato before taking the pizza out.
• Use the optional chilli to adjust the topping's heat to your taste.

Variations

• Add fresh basil: scatter a few leaves over the pizza after baking.
• Change the herbs: use another Italian herb blend in place of the herbs in the dough.
• Make it spicier: include the optional chilli in the sauce or as a topping.
• Add more mushrooms: increase the mushroom topping for a deeper savoury flavour.
• Finish with yeast flakes: use the optional flakes as a savoury final sprinkle.

Common mistakes to avoid

• Adding all the water at once: add it gradually so the dough does not become too wet.
• Rolling the base too thick: aim for about the thickness of a euro coin so it can bake through.
• Skipping the pre-bake: bake the base for 5 minutes before adding the sauce.
• Cutting thick courgette slices: use a cheese slicer to make thin ribbons that sit neatly on top.
• Judging doneness by time alone: check that the mushrooms are cooked and the potato is golden.

How to store

Refrigerate leftover pizza in a covered container and eat within 2 days. Reheat in an oven until hot throughout; the base may soften slightly after storage.

Frequently asked questions