Buckwheat Pizza Dough
Preheat oven to 140 degrees Fahrenheit, then turn it off (this is important! The oven is warm to let the dough rise, but not hot to start baking it).
While the oven is preheating, start making the dough. Everything goes into one bowl, in the following order:
4 tablespoons ground flax seeds
1 cup water
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1 1/2 cups buckwheat flour (preferably the light colored kind)
1/2 cup tapioca flour
2 teaspoons yeast
1/4 teaspoon honey (this feeds the yeast)
Mix everything thoroughly, add more water if necessary to get an easily spreadable (but not runny) pancake-y dough. Use a sheet of parchment paper on a baking sheet, spread dough to about 1/4in thick.
Place in oven on middle rack. Let the dough rise for 35 minutes.
Take baking sheet out of the oven, preheat to 425 degrees F, once at temperature put baking sheet back in oven and bake for 18 minutes.
The dough should be lightly golden brown around the edges.
Remove pizza base from the parchment paper and put on a cooling rack.
I prefer tomato paste with some Italian herbs and diced garlic on it. And then… whatever you like!
Put pizza dough back on baking sheet without the parchment paper. Spread tomato paste and spices on top, add other toppings as desired.
Oven at 425 degrees F, place pizza on middle rack and bake for 12 minutes.