Buckwheat Tortilla Pizza

Posted by Nikki N

16/09/2017

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Preparation Time : 10 mins

Cooking Time : 10 mins

Serves : 2

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Cuisine : American»

Tags : Dairy-free, Dinner, Gluten-free, Lunch, Mains, Recipes, vegan, Vegetarian

Main Ingredient : Flour

Recipe Type : Baking

Ingredients :

For the tortilla base:

40g/1.5oz buckwheat flour
80ml/2.5fl oz water
1/2 tsp. dried oregano
1 tsp. olive oil

For the topping:

1 x 200g/7oz can chopped tomatoes
1 tomato, sliced
20g/1oz spinach
1 garlic clove, crushed
1 tbsp. nutritional yeast

Method :

Preheat the oven to 200C/390F.
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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