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Gluten Free Vegetable Pizza*

Recipe by Ruth from ITHRIVE for Health

*gluten free – egg free – dairy free – can be vegan



For the Dough

1 cup of raw buckwheat groats, milled into flour

  • 1 cup of cauliflower, cooked
  • ½ cup of chia seeds + ½ cup of flaxseeds ground soaked in enough water to cover seeds
  • 1 TBSP of olive oil
  • Good quality salt to taste


  • Tomato passata to cover base
  • ½-1 onion cut into rings
  • ½ red capsicum, cut into cubes
  • ½ yellow capsicum, cut into cubes
  • ½ courgette, cut into cubes
  • 5-6 large mushrooms, sliced
  • 2 large stalks of kale, ripped into smaller pieces
  • 1-2 TBSP of nutritional yeast, sprinkled on top
  • Good quality salt and cracked pepper to taste
    With Fish:
  •  1 tin of wild-caught salmon
    Without Fish:
  •  add ¼ cup of capers

To make the dough:

Preheat oven to 150 degrees
Mill your buckwheat groats and pour into bowl, add steamed
cauliflower, soaked seeds, olive oil and season with salt. Knead all
ingredients into a ball of dough (be sure all your ingredients are
well mixed and combined together) and then spread the mixture
onto your baking tray. Try and roll out as thinly as possible without
Put into the oven for about 20 mins

Add your toppings:

Take your pizza base out of the oven and cover with tomato
passata, all your different coloured vegetables, kale, nutritional
yeast, fish or capers. Add salt and pepper to taste and put back
into the oven and bake until all vegetables and dough are cooked
through (may take up to another 50 minutes, because of the lower
cooking temperature).

Enjoy with a fresh salad.