Funghi pizza w/ buckwheat crust
Servings: 2 people
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Ingredients
- 2 cups (4,8 dl) buckwheat flour
- ½ tsp salt
- ½ tsp baking powder
- 3 tbsp sunflower oil (or other neutral oil)
- 1 cup (2,4 dl) water
- ½ cup (1,2 dl) tomato sauce
- 1 tbsp tomato paste
- ½ tsp garlic powder
- ½ tsp coconut sugar
- 1 tsp oregano, dried
- 200 gr (0,4 lb) white button mushrooms, sliced
- ½ cup (1,2 dl) shredded (plant-based) cheese (I used violife smoked)
- thyme
- salt to taste
Instructions
- Preheat oven to 200°C (392°F).
- Combine buckwheat flour, salt, baking powder, sunflower oil (or other neutral oil) and water, in a medium-sized bowl. Stir to combine.
- Line a baking sheet with parchment paper. Move the dough to a baking sheet and flatten the dough, using your hands.
- Bake for about 5 minutes.
- Make the pizza sauce. In a small bowl, add tomato sauce, tomato paste, garlic powder, coconut sugar, and oregano. Stir together.
- Remove pizza from the oven. Evenly spread pizza sauce. Top with shredded cheese and sliced white button mushrooms.
- Sprinkle some thyme and salt to taste.
- Bake for 10-15 minutes.
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