I am delighted that I can still share them with you, they are gluten and nut free. Great as school lunch box fillers and you can make them ahead of time and top them later.
This recipe makes 6 10cm pizza bases. I just topped mine with a little passata, mozzarella, tomato and oregano but let your imagination run wild.
100g Greek natural yogurt
1 egg, beaten
50g rice flour
50g potato starch
20g buckwheat flour
1 teaspoon gluten free baking powder
Preheat the oven to 210 degrees centigrade. Slide a baking sheet into the oven while it heats up.
In a bowl, whisk the yogurt and egg.
Add the remaining ingredients and whisk until there are no lumps.
Remove the hot baking sheet from the oven and cover with a piece of baking parchment.
Spoon six equal quantities of batter onto the baking parchment and then using a wet spoon swirl with the back of the spoon until you have six 7-10cm circles.
Pop the tray into the oven and bake for 7 minutes.
Remove and top with your favourite toppings, return to the oven for 4-7 minutes until the toppings are hot and any cheese is golden.