Buckwheat Protein Pizza

Buckwheat is such a little gem. This flour is filled with protein yet gluten-free. To switch up the normal cheese & tomato pizza game, I have used this recipe by The Rustic Vegan and I have to add it was so much easier to make than I initially thought. The base turned out to be so crunchy and two slices of this pizza filled me up!


November 6, 2017
: 1 pizza
: 10 min
: 15 min
: 25 min
: easy


  • Hummus
  • 1 can chickpeas, rinsed and dried
  • 1 clove of garlic, minced
  • juice of 1 lemon
  • 2 tbsp tahini or olive oil
  • 1 tsp salt
  • pinch pepper
  • 1/2 tsp cumin
  • 3 tbsp water
  • 1 small beetroot, sliced (or used a small can of beetroot)
  • Tahini dressing
  • 3 tbsp tahini
  • 2 tbs lemon juice
  • 2 tablespoon soy sauce
  • 1 tablespoon garlic
  • texture should be slightly thick, if too watery add more tahini
  • Roasted chickpeas
  • 1 can chickpeas
  • 2 tbsp lemon juice
  • 2 tbsp maple syrup
  • 1 tbsp soy sauce
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1 tbsp garlic
  • crust
  • 360g buckwheat
  • 1.5 tsp baking powder
  • 3/4 salt
  • 2 tbs oil
  • 140g water
  • 1 tsp charcoal powder (optional for colour)
  • Step 1 Pre heat your oven to 250 degrees Celsius.
  • Step 2 Make the base by adding all the ingredients together. Mix well and add a bit more flour if too watery/sticky. Take the mix out of the bowl and lay on a clean kitchen bench. Now form a round base by pressing with your (clean) palms and hands. If the dough comes loose, water your hands to wet the dough and itโ€™ll stick together.
  • Step 3 Line an oven tray with baking paper. Add the pizza base to this. Bake for 15 minutes until crunchy.
  • Step 4 Roast the chickpeas in a fry pan over medium heat while you make the hummus.
  • Step 5 Now make the hummus by simply adding all the ingredients to your food processor.
  • Step 6 Finish by topping the base with the hummus, chickpeas and whatever other toppings you like!
  • Step 7 Serve immediately.

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