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| Garlic infused buckwheat flour crust is to die for. |
What more can I say?
Buckwheat Flour Crust
1 cup warm water
1 tablespoon sugar
2 1/4 teaspoon active dry yeast
2 teaspoon Italian seasonings blend
1 teaspoon salt
1 teaspoon minced garlic
1/4 teaspoon black pepper
2 1/2 cup buckwheat flour
Pizza Topping
2 cup green pea & spinach not so pesto sauce
2 cup sliced portabella mushrooms
3 tablespoon chives
1 teaspoon minced garlic
2 tablespoon nutritional yeast
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| Combine water and sugar. Sprinkle active yeast atop and let sit three minutes. Add remainder of ingredients, but gradually mix in flour 1 cup at a time. |
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| After dough has been rested for ten minutes, preheat oven to 420 (since using parchment paper the temperature has to be lower). Spread onto a prepared baking sheet. Be careful. This dough is quite vulnerable and prone to holes. |
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| Spread an even thick layer of not so pesto as the first base. |
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| Top with remainder of ingredients and bake for 20 minutes or longer. |
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| Not much change, but here's how it looks after baking! The edges are browner. |
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| Cannot get over how flavorful the crust is! Just amazing! |
A big thumbs up to the "meaty" portabella mushrooms. They are so yuuuuummmmmmmmmy!!!!
Thank goodness for parchment paper- the no fat superhero. Hahaha!
Normally, I grease the pan with olive oil, but alas, trying to cut that out.
In biting into the succulent, tasty, mouthwatering heaven this homemade pizza provided, I didn't miss the olive oil drizzle or a considerable sprinkling of Daiya because the nutritional yeast and that creamy sauce made up for all the richness, but red onions would certainly kick it up a notch.
The moist, chewy crust with a slight crunch is very fiber-y which meant I wasn't starving after engorging on two slices. It fills the body up. Also adding garlic & spices amplified a whole dimension of brilliance- a good idea for any fan of flavored crusts.
Very impressed with this one. :)
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