Buckwheat Tortilla Pizza recipe
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Ingredients
- ⅓ cup buckwheat flour ⅓ cup water ½ teaspoon dried oregano 2 teaspoons olive oil, divided ½ (14.5 ounce) can diced tomatoes 1 clove garlic, crushed 1 tomato, sliced 5 tablespoons fresh spinach 1 tablespoon nutritional yeast
Nutrition Info
- 155.6 caloriescarbohydrate: 22.9 gcholesterol: : -fat: 5.9 gfiber: 5.2 gprotein: 6.3 gsaturatedFat: 0.8 gservingSize: -sodium: 26.2 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Buckwheat Tortilla Pizza
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Combine buckwheat, water, oregano, and 1 teaspoon olive oil in a bowl, mix until well combined.
Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add half of the tortilla batter, cook until edges are dry, about 2 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Transfer to a baking sheet. Repeat with remaining batter.
Place diced tomatoes and garlic in the same skillet over medium heat, bring to a boil. Reduce heat and simmer until soft, about 5 minutes. Spread tomato mixture over tortillas and top with tomato slices, spinach, and nutritional yeast.
Bake in the preheated oven until golden, about 10 minutes.