Buckwheat Teff Flatbread Pizza with Wild Garlic Pesto
Serves: 1-2 servings
  • 35g buckwheat flour (1/4 cup)
  • 35g teff flour (1/4 cup)
  • pinch sea salt
  • 1tsp olive oil
  • 65ml water (1/4 cup + 1tsp)
  • Topping:
  • Wild Garlic Spring Greens Brazil Nut Pesto
  • 1 medium beetroot, grated
  • handful of leafy greens
  • wild garlic & edible flowers
  1. In a medium bowl whisk together buckwheat flour, teff flour and sea salt.
  2. Mix olive oil together with water and add to the dry ingredients.
  3. Bring together into a dough and knead on a surface until smooth. You can add a little water or flour, the dough should be nice and smooth, not sticky or too dry.
  4. Shape into a ball, dust a clean surface with little buckwheat flour and roll out your dough into about 9" round shape.
  5. Heat 10" iron cast skillet on a medium to high heat and cook your flatbread on each side for couple of minutes.
  6. Place onto a serving dish and spread with generous amount of wild garlic pesto. Top with grated beetroot, leafy greens and edible flowers.
  7. Serve right away.
  8. Enjoy!
In this recipe I've used a variation of my Wild Garlic Spring Greens Brazil Nut Pesto and have used some tuscan kale instead of the spring greens.
You can also try my Tuscan Kale, Hemp and Pumpkin Seed Pesto.
Recipe by Nirvana Cakery at https://nirvanacakery.com/buckwheat-teff-flatbread-pizza/