Buckwheat Tortilla Pizza

DifficultyIntermediate

Prep Time10 minsCook Time10 minsTotal Time20 mins

 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

1

Preheat the oven to 200C/390F.

2

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.

3

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.

4

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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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

Directions

1

Preheat the oven to 200C/390F.

2

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.

3

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.

4

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!

Buckwheat Tortilla Pizza

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