1 cup (150g) buckwheat flour (standard shop-bought is roasted first, so look out for this or grind your own by blending the groats in a blender)
1 Tbsp of Nutritional yeast
1 tsp baking powder
1 tsp of good quality salt
2 teaspoons olive oil
2 Flax seeds “eggs”
water (approx. 3 tablespoons)
*For the “Egg”:
2 TBsp of flax seeds
6 Tbsp of water
*Blend flax seeds, mix with the water. Let it sit for 15 min et voila!
1. Mix dry ingredients together. Add Flax egg, olive oil and half of water and mix with a spoon or your hands until combined, adding more water as necessary the dough comes together without being sticky.
2. Sprinkle a small amount of flour over the dough to stop it sticking and roll out with a rolling pin until it reaches the desired thickness. Bake it for 15 min at 180 C.
3. Top as desired, place it back in the oven for another 10-15 min or until crisp and golden.