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