Buckwheat Tortilla Pizza - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400 degrees F (200 degrees C).
Combine buckwheat, water, oregano, and 1 teaspoon olive oil in a bowl; mix until well combined.
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.
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.
Bake in the preheated oven until golden, about 10 minutes.