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Buckwheat Tortilla Pizza
At a Glance
- Total
- 20 min
- Servings
- 2.00 pizzas
Categories
- Main Course
- Pizza
- Baking
- Stovetop
- Easy
Dietary
- Gluten-free
- Vegan
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Buckwheat Tortilla Pizza brings together 40 g buckwheat flour, 80 ml water, 1/2 teaspoon dried oregano in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 2 servings.
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Equipment
Oven, frying pan, saucepan, mixing bowl
Ingredients
- 40 g buckwheat flour
- 80 ml water
- 1/2 teaspoon dried oregano
- 1 teaspoon olive oil
- 1 (200 g) can chopped tomatoes
- 1 tomatoes, sliced
- 20 g spinach
- 1 garlic clove, crushed
- 1 tablespoon nutritional yeast
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Instructions
Preheat the oven to 200C/390°F.
Add some olive oil to a frying pan to heat. Mix together all the tortilla ingredients then add half of the mixture to the frying pan, heat for 2 minutes on each side over a medium heat, then set aside and repeat with the other half of the mixture.
Add the chopped tomatoes and crushed garlic clove to a saucepan, bring to the boil then reduce to a simmer and leave for 5 minutes.
Spread the tomato mixture on top of the tortillas and add the rest of the toppings. Place in the oven for 10 minutes to cook and then serve!
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