- Tortilla base:
- 1/3 cup buckwheat flour
- 1/3 cup water
- 1/2 teaspoon dried oregano
- 2 teaspoons olive oil, divided
- Toppings:
- 1/2 (14.5 ounce) can diced tomatoes
- 1 clove garlic, crushed
- 1 tomato, sliced
- 5 tablespoons fresh spinach
- 1 tablespoon nutritional yeast
- 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.
05/17/2018
recipepes.com
Buckwheat Tortilla Pizza, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
