For the pizza crust

⅝ cup Rice Flour
¼ cup Buckwheat Flour
½ cup Potato Starch
⅓ cup Gluten Free Oat Flour
⅖ cup lukewarm Water
1 teaspoon Apple Cider Vinagar
Himalayan Salt, 1 tsp Bread Baking Powder


For the sun dried tomato sauce

10 sun dried Tomatoes
¼ lemon, juiced
1 teaspoon dried herbs (oregano, thyme, rosemary), 5 leaves of fresh Basil
3 tablespoon lukewarm Water, 1 tbsp Olive Oil


For the toppings

1 large Zucchini
½ Red Onion
1 tablespoon Olive Oil 
1 tablespoon Whole Grain Mustard 
Himalayan Salt
¼ Avocado



Preheat the oven to 200 C. Cut the zucchini and onion and sauté them in a pan greased with some olive oil together with the mustard for about 5 minutes.


Mix flours, salt and baking powder in a bowl. Add in the lukewarm water and knead well until you get an elastic ball of dough. If too sticky, add a bit more potato starch.


Roll down the dough on a wooden surface and shape it as a pizza crust. 
Bake it for 5 minutes without the toppings so it doesn’t get soggy. 
In the meantime prepare the sun dried tomato sauce by blending all the ingredients in a food processor or a grinder.


Spread the sun dried tomato sauce over the pizza crust, top it with the sautéed veggies and put it back in the oven for 20 more minutes.


Right before serving, top your pizza with some slices of avocado.


Enjoy your meal!