Almond & Buckwheat Flour Pizza
Serves: 5 - 6
Ingredients:
Dough:
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1 ½ cups almond meal/flour
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1 ½ cups buckwheat flour (can purchase flour portion or grind raw buckwheat groats)
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1 tsp baking powder
Pizza toppings:
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1 ½ cup pizza sauce
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Toppings of choice (ex: ground beef, broccoli, zucchini, yellow peppers, goat cheese) Whatever you want
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½ tsp salt
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2-3 tbsp herbs (ex: oregano, thyme, parsley)
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2 tbsp extra virgin olive oil
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2 flax eggs (2 tbsp ground flax + 6 tbsp water, mixed)
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2-3 tbsp water, as needed
Stove-top Directions:
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Mix flax eggs in small dish to let sit.
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Preheat oven to 350 degrees. Line baking sheet w/ parchment paper.
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In large bowl, whisk together dry ingredients. Add wet ingredients and mix well with hands until you can form a ball.
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Place dough on parchment paper and place another mat or more parchment paper on top. With rolling pin, roll dough as thin as possible.
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Transfer to baking sheet (it’s ok if dough rips a bit). Gently patch rips w/ fingers.
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Bake in oven for 15-17 minutes until edges are golden and starting to get crispy. Remove to cool a bit. Set oven to broil on medium heat.
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Top crush with desired toppings, broil 2-5 minutes (watch closely not to burn). Slice and serve! Pair with big salad for extra veggies!
Recipe adapted by Robyn Johnson, RDN

Note:
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Buckwheat is not wheat.
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Buckwheat is gluten free.
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Buckwheat is actually a fruit seed related to rhubarb.
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Buckwheat studies have shown improvement in blood sugar and insulin responses.
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Buckwheat contains all essential amino acids (it’s a complete protein).
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Buckwheat can be a good substitute for wheat, rye, barley, oats, or other grains.