Recipe for lunch by Stefanija Nestorovska: Helda pizza with an interesting taste

Photo: Private archive

One of the most favorite dishes is pizza, and it is known that the secret of this Italian specialty is in good dough. It's so simple that it really couldn't be more complicated.

For all pizza lovers, for all those who want to try new combinations, as well as for those who are gluten intolerant, the Helda flour pizza is the right choice. Helda flour will enrich the dough nutritionally, and the taste will be more interesting. If you haven't yet included heather in your diet, now is the time.

The recipe of the inventive Stefanija Nestorovska, which stands behind instagram profile and the blog, can be a great start to this, as the helda will not prevail over the taste, and yet, will contribute to a better and tastier dough.

Photo: Private archive


- 300 g (2 + 1/2 cups) buckwheat flour
- 1 packet of baking powder
- 2 teaspoons of salt
- 1 teaspoon oregano
- 1 teaspoon cumin
- 40 g (¼ cup) whose seeds
- 240 ml (1 cup) water
- 160 ml (2/3 cup) water (separately)
- 60 ml (1/4 cup) olive oil (or oil if desired)


- tomato paste
- beef prosciutto
- mushrooms
- arugula
- Sesame
* you are free to adapt your toppings and add anything you want.

Photo: Private archive

Method of preparation:

In a small deep bowl, mix the seeds and 240 ml of water and set aside for about 15 minutes, until it turns into a gel texture. This will be our egg substitute in the further recipe.

Preheat the oven to 180 degrees and place the baking paper on the baking tray.

Add the flour, salt, oregano, cumin and baking powder to a large deep bowl. It is stirred. The rest (160 ml) of water, olive oil and quail egg are added to the same mixture.

Stir well until combined. The mixture should be quite thick and slightly sticky.

The resulting mixture is formed into a large ball and divided into three equal parts. Add a ball to the baking pan and stretch the dough to form a pizza. Why the mixture is quite sticky, it is best to do this with your hands greased or with a spatula pre-soaked in oil.

If you do not have space on the pan, bake separately.

Bake for 20 minutes. Remove from the oven, add all the toppings and return to the oven for another 5-8 minutes.

The pizza is best eaten while warm, but you can also keep it in the refrigerator for several days. Before consumption, just warm it up a little in the oven and it will be delicious again.
You can also freeze the dough in the freezer and keep it for 1-2 months. Just let it thaw for a few hours beforehand and bake as per the instructions above.

Notes and tips:

Ел You can make buckwheat flour yourself with buckwheat grain. It is enough to grind it in a blender until you get a floury texture and then measure according to the directions in the recipe.
Мали I got 3 small pizzas from this recipe. With the same mixture you can make two larger pizzas or more small (pie) buns.
→ Whom you can replace with 1-2 eggs. I have tried and so, only I personally prefer when it is with whom. In this way, it gives a slightly more beautiful texture.

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