• 1/2 cup buckwheat flour
  • 1/2 cup soy flour
  • 1/2 cup rice flour
  • 2 teaspoons gluten-free baking powder
  • 2 tablespoons unsalted butter, softened
  • 2 egg yolks
  • 1/2 cup finely chopped mixed herbs (such as basil, rosemary and thyme)
  • 1 tablespoon olive oil
  • Tomato, cucumber and onion salsa, to serve
  • Preheat oven to 220°C/200°C fan-forced. Grease a 30cm pizza baking tray.
  • Sift flours and baking powder into a processor. Add butter. Pulse until mixture resembles fine breadcrumbs.
  • Combine 1/2 cup cold water and egg yolks in a jug. Add to processor. Pulse until a firm dough forms. Turn out onto a lightly floured surface. Knead lightly until smooth and combined.
  • Roll pastry out into a 30cm circle. Place on prepared tray. Sprinkle with herbs. Drizzle with oil. Season with salt and pepper. Bake for 20 minutes or until golden. Cut into 8 wedges. Serve with salsa.
  • Protein Dietary Fibre 6.50g 2.90g Fat Total Energy 8.40g 721kJ Fat Saturated Sodium 3.50g 180mg Carbohydrate Total Cholesterol 16.10g 57.00mg Carbohydrate Sugars –