Buckwheat Tortilla Pizza

• Tortilla base:
• 1/3 cup buckwheat flour
• 1/3 cup water
• 1/2 teaspoon dried oregano
• 2 teaspoons olive oil, divided
• Toppings:
• 1/2 (14.5 ounce) can diced tomatoes
• 1 clove garlic, crushed
• 1 tomato, sliced
• 5 tablespoons fresh spinach
• 1 tablespoon nutritional yeast

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.

tortilla base, buckwheat flour, water, oregano, olive oil, toppings, tomatoes, clove garlic, tomato, fresh spinach, nutritional yeast

Taken from www.allrecipes.com/recipe/260492/buckwheat-tortilla-pizza/ (may not work)