This is an incredible gluten-free pizza with a crust made from millet and buckwheat. Millet and buckwheat are soaked and then pureed into a spreadable crust that is baked before topping with your favourite pizza ingredients! Baked crusts freeze well so feel free to double the recipe! The pesto on this pizza includes nutritional yeast in place of cheese. Use your favourite plant-based cheese to make it vegan!
The Crust:
makes 2, 12 inch crusts
- 11/4 cups of raw buckwheat groats
- 1 cup of uncooked millet
- 2/3 cup water
- 2 Tbsp. olive oil
- 1 tsp. salt
- 2 tsp. baking powder
Soak the millet in lots of water for 3 hours. During the last 20 minutes, add the buckwheat groats. Soaking removes enzyme inhibiters from the grains however buckwheat begins to reabsorb them after 20 minutes so they go in last!
Strain but do not rinse the grains. Combine in a high speed blender with 2/3 cups of water, 2 Tbsp. of oil, 1 tsp. of salt and 2 tsp. baking powder until smooth. It should have the consistency of a thick pancake batter.
Pre-heat your oven to 400 F.
Line a large cookie sheet with parchment paper. Pour half of the batter onto your parchment lined cookie sheet. With an offset spatula smooth into a large round that is no thicker than 1/4 in. Leave it a bit thicker around the rim to simulate a crust.
Bake at 400 degrees F. for 12 minutes. Remove from the oven. Lift the crust along with the parchment paper off of the cookie sheet. Replace with another layer of fresh parchment paper and repeat with the remaining batter. Set aside while you prepare the toppings.
Toppings: (enough for one pizza! Double if you are making two.)
Chipotle Tomato Sauce:
- 1/2 cup of organic tomato sauce
- 1 Tbsp. canned chopped chipotle peppers
- 1 Tbsp. maple syrup
Combine in a small bowl. Set aside.
Cilantro Pumpkin Seed Pesto:
- one large bunch of organic cilantro
- 2 Tbsp. nutritional yeast
- 1/4 cup raw organic pumpkin seeds
- juice of one lime
- 3/4 tsp. sea salt
- 1/2 jalapeno pepper, seeded and chopped
- 1 clove minced garlic
- 3 Tbsp. avocado oil
In a food processor or blender combine cilantro, yeast, pumpkin seeds, lime, salt, jalapeno pepper and garlic. With the motor running, drizzle in the avocado oil to form a thick paste.
Roast Yams:
- One medium sized organic yam, peeled and sliced into 1/4 in. thick rounds.
- 3 tbsp. avocado oil
- 1 tbsp. tamari
Pre-heat oven to 400 F. Toss yam rounds with oil and tamari. Place in a single layer on a cookie sheet. Bake for 1/2 hour, turning half way to brown evenly on both sides.
- 1 cup of vegan or dairy cheese, grated
Assembly: Turn up your oven to 450 degrees F.
Smear the crust with the chipotle tomato sauce leaving a one inch rim around the outside. Top with cheese of your choice.
Arrange roasted yam slices over the tomato sauce and cheese. Top each yam round with a dollop of cilantro pumpkin seed pesto. Carefully place the pizza back in the oven directly on the oven rack without the parchment paper for 12 min. or until the cheese is melted and the crust has crisped up!
Get creative with your toppings! I topped a second one with pesto and shaved asparagus!