Since I've been going
mostly gluten-free in my baking and cooking, I invested in some organic buckwheat flour! I'm not really familiar with it except that it's used to make soba noodles, and it's somewhat bitter in taste. I'll be experimenting with it more though later on.
Today I made a gluten-free buckwheat pizza crust topped with cottage cheese and vegetables! I omitted the garlic powder and apple cider vinegar, which is most likely why my pizza dough came out tasting not so great, SO don't be like me, and just follow the recipe :)
After I baked the pizza dough, I spread about half a tablespoon of olive
oil right onto the surface of the dough, then topped it with two cloves
of minced garlic, a few dollops of cottage cheese, one diced roma
tomato, thin zucchini slices, some freshly chopped parsley, and some
salt and pepper to taste.
Though I wasn't too fond of the crust, I loved
the brightness of the parsley atop the vegetables and the slightly
salty punch the minced garlic bits created beneath the bed of toppings.
As it turns out, cottage cheese may not be the best kind of cheese to
use on a pizza because of its high liquid content. I took my pizza out
of the oven to find it half of it covered in the liquid; but either way,
I like the texture and light flavor of cottage cheese so the little
mishap was made up for.
