For 4 servings
Prep and cook time: 45 min
Cannot be frozenIngredients:
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
freshly ground black pepperMethod:
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.