Teff Pesto Pizza

Ingredients

Pizza Base

  • 180g Ivory Teff Flour
  • 85g Brown Rice Flour (plus extra for kneading)
  • 15g Arrowroot Flour
  • Good Pinch Sea Salt
  • 1 tsp Bicarbonate Soda
  • 3 tbsp Olive Oil
  • 200ml Lukewarm Water

Method

  1. Preheat oven to 180 degrees Celsius.
  2. In a large bowl combine ivory teff flour, brown rice flour, arrowroot, salt, bicarb soda and mix.
  3. Combine olive oil and water in a jug, make a well in the middle of the dry ingredients and pour liquid into well.
  4. Fold dry and wet ingredients together to form dough, transfer to a clean counter top dusted with brown rice flour and knead with hands for 5 minutes.
  5. Roll dough between 2 sheets of baking paper until approximately 1cm thick and 20cm in diameter.
  6. Transfer to a pizza stone and bake in oven for 20 minutes.
  7. Remove from oven and top with your pizza favourites. We used walnut pesto, tomatoes, olives, rocket and shaved pecorino.

Serves 2-3