Vegetarian pizza with sprouted buckwheat crust and sunflower seeds
2 servings
35 minutes
Vegetarian pizza with a crust made from sprouted buckwheat and sunflower seeds is a true culinary masterpiece inspired by Italian cuisine but reimagined in the spirit of healthy eating. Its base is a light, crispy crust with a nutty flavor and delicate texture. The filling includes juicy tomato rings, tangy olives, soft tofu, and fresh lettuce leaves that create a balance of flavors complemented by white balsamic cream and crunchy pumpkin seeds. This pizza is perfect for those who appreciate healthy and delicious food. Thanks to the sprouted buckwheat, it is rich in nutrients, easily digestible by the body, and provides a feeling of lightness. It can be served as a main dish or a stylish appetizer to surprise guests with its unusual combination of ingredients.
1
Sprout 1 cup of green buckwheat (soak for 15 minutes).
- Green (raw) buckwheat groats: 1 glass
2
Blend all the ingredients for the dough into a uniform mass (add 2 tablespoons of water if necessary).
- Green (raw) buckwheat groats: 1 glass
- Sunflower seeds: 0.5 glass
- Vegetable oil: 1 tablespoon
- Thyme: 1 teaspoon
- Salt: to taste
3
Make a dough from this 'test' on baking paper and place it to dry in an oven preheated to 80 degrees, after 5 minutes reduce the temperature to 50 and leave for another 10-15 minutes.
- Green (raw) buckwheat groats: 1 glass
4
Finely crumble the tofu cheese, slice the tomatoes into rings, lay out the lettuce leaves, and chop the olives.
- Tofu: 1 piece
- Tomatoes: 1 piece
- Black olives: 8 pieces
- Frillice (frilled iceberg): 3 bunchs
5
Spread the filling on the crust, drizzle with cream balsamic. Sprinkle with pumpkin seeds.
- Tofu: 1 piece
- Tomatoes: 1 piece
- Black olives: 8 pieces
- Frillice (frilled iceberg): 3 bunchs
- White balsamic glaze (crema): 30 ml
- Pumpkin seeds (pepitas): 30 g
