Avocado Lovers Vegan Pizza with Chilli, Lime & Coriander

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Yea boi !! I'm really coming to appreciate Sri Lanka's local produce and (with the addition of some Aussie pantry staples that my mum sends me – and that you can now get home delivered from my Vegan Pantry store!) learning how to make all my favourite vegan comfort foods at home! My health has never been better, yo! I'm buzzing!

One of my favourite things here are the super-sized avocados (ripening them to perfection is an art form though - am I right?!). So full of healthy fats to keep you young and vibrant! Here's an epic lunch idea - easy homemade buckwheat pizza (gluten free!) topped with luscious avocado. Here's the low-down...

Ingredients

For the dough
1 1/4 cups buckwheat flour
1/4 cup tapioca flour
1 cup water
A pinch of salt
1 tbsp olive oil

For the toppings
A handful of coriander leaves
1 clove garlic, minced
1 chilli, finely sliced
Handful of chopped cherry tomatoes, diced
4 Avocados, sliced
Juice of 1 lemon
Black pepper, cracked
Sea salt, to taste
A drizzle of olive oil

Method

Preheat your oven to 250℃ / 480℉. Make the dough by mixing the dough ingredients, except the olive oil, to create a ball, then roll it out so it’s about an inch thick. Gently place the dough on a hot, oiled 9inch frying pan, then fold over the edges to create the crust. Brush with olive oil and sprinkle the coriander, garlic, chilli and cherry tomatoes over the pizza base whilst still in the pan.

Remove from heat and place in a hot oven for only about 5 minutes until it begins to brown. Take out of the oven and spread the sliced avocado onto the base. Then top with lemon juice, coriander, a little olive oil, and a sprinkling of black pepper and salt.

Serve with homemade salsa, a drizzle of vegan cheddar cheese sauce or pickled red cabbage.