Buckwheat Breakfast Pizza

This pizza is seriously good! The buckwheat base is beautiful and crispy and the goat’s cheese, basil, chilli and relish take the other breakfast ingredients to another level. It is free of gluten, hard to digest diary and sugar, and is vegetarian. You could easily make this vegan by replacing the goat’s cheese with cashew cheese and replacing the egg with some roasted sweet potato. Goat’s cheese is much easier to digest than cow’s cheese. This is because it contains lower levels of lactose than cow’s cheese and also has higher levels of short-to-medium-chain fatty acids. Enjoy the abundant nutrients from the array of fresh produce and start your day in the best, most delicious way!

Serves 2 (Makes 2 small pizzas)

Buckwheat pizza base:

1 cup buckwheat flour

1 ½ tbsps. arrowroot (also called ‘tapioca flour’)

¼ tsp. bi-carb soda

¼ tsp. Himalayan salt

100ml water (room temperature)

1 tbsp. olive oil

1 tsp. apple cider vinegar

Toppings:

3 large Portobello mushrooms, sliced

1 tbsp. organic butter or olive oil

1 clove garlic

½ punnet of cherry tomatoes, halved (125g)

100g soft goats cheese (I used 2 balls)

1 avocado, sliced

2 free-range eggs

1 handful rocket

1 handful fresh basil leaves, chopped

1 tsp. chilli flakes

2 tbsps. tomato relish

1. Preheat the oven to 200 degrees celcius. Place two flat baking trays in the oven to preheat while you make the dough.

2. Place all of the pizza base ingredients into a medium bowl and stir until you achieve a thick, smooth batter.

3. Spoon half of the batter onto a large sheet of baking paper. Cover with another sheet and then use a rolling pin to flatten it into a 20cm disc. Leave the mix in between the baking paper and place it in the freezer for 5 minutes (this will make it less sticky so that you can pull the top sheet off easily). Repeat with the remaining batter.

4. Crush and dice the garlic and slice the mushrooms while you wait.

5. Remove the bases from the freezer, peel of the top layer of baking paper, drizzle over some olive oil and crack over some Himalyan salt, and then with the bottom paper still on, place them on the preheated baking trays. Cook for 20 minutes or until the bases are crisp and beginning to brown slightly.

6. Meanwhile, halve the cherry tomatoes, slice the avocado and chop the basil.

7. Then heat a medium frying pan over medium heat and add the butter or olive oil and garlic. Cook for a minute or two and then add the sliced mushrooms and cook until they begin to brown and become nice and juicy. Set aside and keep warm.

8. Turn up the heat slightly higher and regrease the frying pan (or place some baking paper in the bottom of it). Crack in the two eggs and fry until the white is completely cooked but the yolk is still runny – do not flip them.

9. Remove the bases from the oven and spread with the soft goat’s cheese while they are still warm. Top with the fried eggs, garlic mushrooms, cherry tomatoes, avocado, rocket, basil and chilli flakes. Dollop small dots of tomato relish over the pizza and enjoy!