For 4 servings

Prep and cook time: 45 min

Difficulty: Medium

Cannot be frozen


For the dough:

100 g | 3 1/2 oz | 3/4 cup coconut flour

200 g | 7 oz | 1 1/2 cups buckwheat flour, plus extra for dusting

1 tsp sea salt

1 tsp dried thyme

1 tsp bicarbonate of soda

2 tbsp extra-virgin olive oil

100 - 150 ml | 3 1/2 - 5 fl oz | 7 - 2/3 cup warm water

For the toppings:

2 small chicken breasts, cut into thin sliced

2 tbsp olive oil

4 tbsp coconut aminos

4 tbsp apple cider vinegar

100 g | 3 1/2 oz | 2 1/2 cups mixed leaf salad, shredded

200 g | 7 oz | 1 1/3 cups cherry tomatoes, halved

sea salt

freshly ground black pepper


1 For the dough: Preheat the oven to 220°C (200° fan) | 425F | gas 7.

2 Combine the flours, salt, dried thyme, bicarbonate of soda, olive oil, and enough warm water to combine in a large mixing bowl.

3 Mix together until a soft, pliable dough forms; you may need to add more water.

4 Shape into a rough ball before dividing in half. Roll out thinly on a lightly floured surface and lift onto two round baking trays. Prick the bases a few times with a fork.

5 Bake for about 20 minutes until golden-brown and cooked through.

6 For the toppings: In the meantime, preheat the grill to hot. Toss the chicken breast with the olive oil and some salt and pepper.

7 Spread out on a grilling tray and grill for 7-10 minutes, turning occasionally, until golden-brown and lightly charred at the edges. Remove from the grill and keep warm to one side.

8 Combine the coconut aminos and apple cider vinegar in a small saucepan. Bring to the boil over a high heat and reduce by half until syrupy. Set aside to cool.

9 Remove the pizza bases from the oven when ready. Top with the shredded salad leaves, cherry tomatoes, and grilled chicken.

10 Drizzle with the reduced sauce before serving.