Buckwheat Tortilla Pizza - cooking recipe

Ingredients

40 g buckwheat flour
80 ml water
1/2 teaspoon dried oregano
1 teaspoon olive oil
1 (200 g) can chopped tomatoes
1 tomatoes, sliced
20 g spinach
1 garlic clove, crushed
1 tablespoon nutritional yeast

Preparation

Preheat the oven to 200C/390°F.
Add some olive oil to a frying pan to heat. Mix together all the tortilla ingredients then add half of the mixture to the frying pan, heat for 2 minutes on each side over a medium heat, then set aside and repeat with the other half of the mixture.
Add the chopped tomatoes and crushed garlic clove to a saucepan, bring to the boil then reduce to a simmer and leave for 5 minutes.
Spread the tomato mixture on top of the tortillas and add the rest of the toppings. Place in the oven for 10 minutes to cook and then serve!