For me, buckwheat is too bland in its own so I stir fry Tumerick, onion, garlic, ginger with celery, capsicum and any other veges you have on hand. Add fish or chicken (optional) or chick peas for vegetarians.
Here’s the recipe for the base (you can add any topping you like, today I smeared on avocado, hummus, kale mush)
1 cup almond flour
1 cup coconut flour
4 tbsp flaxseed meal
1/2 tsp salt, onion powder, garlic powder, chilli powder. (optional)
2 large eggs
1 cup water
4 tbsp of olive oil
Combine all dry ingredients – then add wet ones. Make balls and roll with a rolling pin with non stick baking paper in between.
Use and freeze the remaining mini pizza bases separated by baking paper and in a sealed large plastic bag.