Just like yummy human pizza, the toppings for this treat are endless – so have fun with it!
You can use small tart pans to make individual pizzas, or you can roll out the dough and use an upside-down glass to cut out circles.
- 2 cups organic buckwheat flour
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 egg, organic/cage free
- 1/4 cup organic fat free milk
- 1/2 cup water
Additional Flour for Rolling
Ideas for Toppings: (Again, these are endless – but this is what I chose)
- organic baby food (mashed carrots or sweet potatoes) for “sauce”
- mozzarella cheese (I used Cheddar just because I had it on-hand)
- organic bacon, cooked and crumbled
- Preheat oven to 350° F
- In a large bowl, whisk together the flour, dried basil and oregano.
- In a separate bowl, whisk the egg and stir in the milk and water.
- Make a well in the dry mixture and pour in the milk mixture.
- Stir together until combined.
- Knead the dough into a ball. Use more flour if needed to reduce the stickiness.
- Roll out to 1/4 to 1/2 inch thickness.
- Using a 2 inch biscuit cutter, or upside-down drinking glass, cut into circles.
- Lightly spray a baking sheet with non-stick cooking spray.
- Place the unbaked pizza crusts on the baking sheet.
- Top your pizzas with the desired toppings.
- Bake for 15 to 20 minutes or until the cheese begins to brown.
- Cool completely on a wire rack before serving.
Yield – It will depend on if you make individual, one large, or mini pizzas.
Storing – This dog treat should be kept in the refrigerator, in a sealed container they will stay fresh for about a week. You can also store them in the freezer for up to 6 months.
Original recipe from Dog Treat Kitchen, altered to be wheat and grain free, and to meet Cello’s dietary needs.