Almond, Buckwheat Crusted Pizza with Roasted Tomato Pesto

The next time you want to indulge in pizza,
try baking this pizza with almonds and
buckwheat crust packed with nutrients,
delicious sauce, and lots of herbs.
Serving Sizes: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredient List:
To make the dough
1½ cup almond meal (finely blended
raw almonds)
1½ cup buckwheat flour
2 tablespoons ground flax made into
a paste with 6 tablespoons of water
3 cloves garlic, roasted
1 teaspoon baking powder
½ teaspoon kosher salt
2-3 tablespoons of water
To make the sauce
9 large Roma tomatoes (plum
tomatoes), sliced into halves
½ cup roasted almonds
2 garlic cloves
2 cups basil
¼ cup extra virgin olive oil
2 tablespoons nutritional yeast
(optional)
Kosher salt to season
Pepper to season
For the topping
• ¼ cup meltable vegan cheese
• 1 tablespoon thyme, chopped
• 1 tablespoon parsley, chopped
• 1 tablespoon oregano, chopped
How to Cook:
To make the dough
1. In a mixing bowl, mix all dry ingredients.
Add wet ingredients and make dough with
your hands.
2. Place the dough on greased parchment
paper. Place another greased parchment paper
over the dough. Roll the dough gently into
the thin circle. Remove the parchment paper
on the top and transfer it to the baking tray.
3. Spread a few garlic cloves and bake for 15
minutes in an oven preheated to 350°F. The
base should be baked to achieve a golden
crust.
To make the sauce
4. On a baking tray, arrange tomatoes and
drizzle with olive oil. Sprinkle salt and
pepper.
5. Roast the tomatoes for 1 hour in an oven
preheated to 400°F.
6. Blend all ingredients, including roasted
tomatoes, to smooth texture.
7. Season with salt and pepper.
To assemble the pizza
8. On a pre-baked crust, spread a generous
layer of roasted tomato pesto. Arrange cheese
and a generous sprinkle of chopped herbs.
9. Broil for 2-3 minutes. Take care not to
burn as the crust is pre-baked.
10. Slice and serve hot.

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