Vegan Green Pea & Spinach Not So Pesto Sauce, Portabella Mushroom, & Chive On Buckwheat Flour Crust Pizza

Garlic infused buckwheat flour crust is to die for.

With the leftover not so pesto sauce, I knew that a pizza was dying to be made.
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

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.

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.

Spread an even thick layer of not so pesto as the first base.

Top with remainder of ingredients and bake for 20 minutes or longer.

Not much change, but here's how it looks after baking! The edges are browner.

Cannot get over how flavorful the crust is! Just amazing!

This is one helluva delicious pizza!
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. :)