Homemade Pizza with Radicchio and Zucchini

Ingredients

• 1 cup of buckwheat flower
• 1 cup of rice flour
• 1 tsp of salt
• 1 tbs of olive oil
• 3/4 cup of water
• 1 tsp of dried basil
• 1 tsp of olive oil

• 1 white onion chopped
• 2 cups cherry tomatoes diced
• 1 large garlic clove or 2 small minced
• 2 tbsp of mixed blend everyday seasoning
• 1 tbsp of dried garlic
• 3 tbsp of dried or fresh basil
• 1 lemon juiced
• Red pepper flakes to taste
• Salt to taste
• 1/2 cup of water
• 2 tbsp of olive oil or less to help with blending

• 1 medium zucchini sliced thin
• 1

  small head of radicchio

• Olive oil
• Goat’s or sheep’s milk cheese of choice

Instructions

1. For the crust: Preheat oven to 425 F. Place a rack towards the top of your oven.
2. Combine the buckwheat flour, rice flour, salt and olive oil in a bowl. Add in dried basil and a touch more salt. Mix to combine.
3. Slowly add water and mix with hands. I ended up using 3/4 cup of water but add until you reach your desired consistency.
4. Pour olive oil on hands and roll dough into ball.
5. Begin to flatten on parchment paper- add more olive oil if needed to keep your hands nonstick. Flatten until the pizza is round and thin.
6. Bake for 5 minutes at the top rack of the oven at 425F. Remove from oven.
7. Prepare the sauce: Add a bit of olive oil to a pan and sauté the onion for 5 to 8 minutes on medium low. Add salt to taste.
8. Add the garlic and chopped tomatoes- stir and let sauté.
9. Add the mixed blend seasoning, dried garlic, and dried basil (fresh would be ideal but I didn’t have any). Stir. Add red pepper flakes and salt to taste.
10. Add the juice of 1 lemon and stir.
11. Add the water and stir. Sauté for 15 minutes and remove from heat to let cool slightly.
12. Once cooled slightly, add to blender. Drizzle in olive oil while blending so that it blends smoothly. You can also add a little more water to help.
13. Raise oven temperature to 450F.
14. To make the pizza, take the baked dough and spoon the sauce on top, spreading evenly. Top with radicchio and zucchini slices. Shave cheese on top and finish with a drizzle of olive oil.
15. Bake at 450F for 6-8 minutes.