Eastington @ Paddington

from The Whole Pantry by Belle Gibson (p112)

Despite being exposed as a health fraudster, I like a lot of the recipes in this book.

Buckwheat Pizza Base: buckwheat flour, arrowroot, sea salt, bicarbonate of soda, flat leaf parsley, macadamia il and apple cider vinegar. The mixture was supposed to like “more like a cake batter than a dough.” Mine looked more like slightly flour that would not even form a ball. So I added two organic eggs, I was able to form a dough ball. Perhaps the recipe missed adding water to form a dough. May try that next time.

This was after adding the eggs.

Olive Tapenade: Kalamata olives, garlic, salted capers, apple cider vinegar, EVOO, thyme leave, and flat leaf parsley. This was good.

Bases are the pre cooked, then topped with tapenade and then organic zucchini thinly sliced (I used a potato peeler), and then add basil and pepper.

There was also the option for adding fresh ricotta over the zucchini before or after baking. So I tried all 3 (i) no ricotta, (ii) ricotta after, and (iii) ricotta baked with the pizza. (photo did not turn out). Ricotta was definitely an improvement, with the adding later slightly better, as the pizza was dry enough without drying out the ricotta further.

Next try. I rolled out the base thiner, and sliced the zucchini into thicker and rounds rather than lengths, and adding both ricotta and mozzarella (cow) and adding more top heat to cook the zucchini more. Big improvement (but no longer vegan).