Buckwheat Tortilla Pizza – a delicious recipe with Tortilla base, buckwheat flour, water, oregano, olive oil, Toppings. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 400 degrees F (200 degrees C).
2
Combine buckwheat, water, oregano, and 1 teaspoon olive oil in a bowl; mix until well combined.
3
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.
4
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.
5
Bake in the preheated oven until golden, about 10 minutes.
72
kcal
Calories
3
g
Fat
11
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: Tortilla base:, 1/3 cup buckwheat flour, 1/3 cup water, 1/2 teaspoon dried oregano, and more.
Yes, Buckwheat Tortilla Pizza falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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