100g buckwheat flour
½ tsp sea salt
1 clove of garlic
2 tbsp olive oil
1 tsp thyme
2 tbsp flaxseeds (grounded) + 5 tbsp water
pizza topping (suggestions)
finely sliced sweet potato
finely sliced aubergine
halved cherry tomatoes
caramelized red onions
salt & pepper
garlic clove (optional)
First prepare the flaxseed eggs. In a bowl, mix shredded flaxseeds with water and stir well. Let the mixture soak for about 15-20 minutes.
Preheat the oven to 180°C.
Wash the broccoli and chop off the florets. Mix those to fine consistency in a food processor.
Peel the garlic clove. Hack finely or use a garlic press.
In a big bowl mix all ingredients to a dough. If the dough is too dry, add a little bit of water.
Use your hands to form the dough in little balls and put them on a with baking sheet lined baking tray. Press the balls down and form them into small and round pizza shapes.
Let them bake in the oven for about 15 minutes.
Meanwhile, prepare the topping. You have total control here, topping it with everything you like and/or have at home. I have included a list of potential topping underneath the dough recipe.
When the pizzas are topped to your liking, let them bake in the oven for another 15 minutes.
A little tip – I usually add caramalized onion, green salads and extra nuts after the baking and before serving. Much fresher (and prettier)!