With the earthy flavor of buckwheat, we couldn’t resist creating a buckwheat pizza dough to join beautiful oyster mushrooms from Las Vegas Mushrooms. A delicious super pizza!

Makes: 1 (12-inch) pizza

Ingredients

Buckwheat Pizza Crust

½ cup buckwheat flour, plus additional for dusting
1 teaspoon dried Italian seasoning
½ teaspoon baking powder
¼ teaspoon baking soda
2 tablespoons flaxseed meal
6 tablespoons lukewarm water
1 cup cooked buckwheat groats
2 teaspoons apple cider vinegar
2 teaspoons olive oil, divided

Toppings

½ cup prepared pizza sauce (such as Rao’s)
1 cup shredded mozzarella cheese or mozzarella style shreds (such as Follow Your Heart or daiya)
2 tablespoons olive oil, divided
1 tablespoon butter or vegan butter (such as Earth Balance Soy Free Buttery Sticks)
2 yellow onions, sliced and caramelized
½ + 1/8 teaspoon sea salt, divided
8 ounces oyster mushrooms
1/8 teaspoon black pepper
2 tablespoons minced garlic

Prep

• Cook buckwheat according to package directions. Reserve 1 cup cooked.
• Make flax eggs by whisking together flaxseed meal and water in a small bowl. Set aside for 5-10 minutes.
• Peel and slice onions.
• Trim and slice mushrooms.
• Line a 12-inch pizza pan with a parchment circle or a baking sheet with parchment paper. Drizzle 1 teaspoon oil and with hands rub evenly on parchment. If using a baking sheet, rub oil to an area about 12-inches in diameter. Dust lightly with buckwheat flour. Set aside.
• Preheat oven to 400-degrees F.

Steps

1. For the pizza crust, in a medium bowl, whisk together flour, Italian seasoning, baking powder, and baking soda. Set aside.
2. Return to flax eggs and whisk vigorously. Place flax eggs, cooked buckwheat, and vinegar in a food processor. Blend or pulse for about 10 seconds. It should not be completely smooth, but still with texture. Transfer to bowl with flour.
3. With a spatula, begin to combine ingredients to the consistency of a dough. Depending on the wetness of the cooked buckwheat, it may be necessary to add an additional 1-2 tablespoons of flour. If too wet, start by adding 1 tablespoon at a time. Finish mixing by hand. When the dough comes together, form a ball and transfer to the prepared pan. With lightly oiled hands, press the dough down slightly.
4. Lightly oil another parchment circle (about 14-inch diameter) with remaining 1 teaspoon oil and place over dough, oiled side down. With a rolling pin, roll gently to form about a 12-inch circle. Carefully peel off the top layer of parchment.
5. Bake about 25-30 minutes, until done. Remove from oven and allow to cool slightly. Remove parchment paper and invert onto a pizza screen. If you don’t have a pizza screen, return to the baking pan. Set aside.
6. For caramelized onions, heat 1 tablespoon oil and 1 tablespoon butter in a large, wide saucepan or skillet over medium heat until melted and sizzling. Add sliced onions and cook, stirring often, until they start to soften. Reduce heat to medium-low and continue to cook, stirring often, until golden and a jam-like consistency, about 20-25 minutes. After 10 minutes of cooking, sprinkle ½ teaspoon salt over onions. Set aside.
7. For the mushrooms, heat the remaining 1 tablespoon oil in a large, heavy skillet over medium-high heat until hot. Add mushrooms and toss with oil. Season with pepper and remaining 1/8 teaspoon salt, stirring mushrooms. Cook, undisturbed for 3 minutes. Stir and sauté until golden, about 3-4 minutes. Add garlic and sauté for another 1 minute. Set aside.
8. To assemble the pizza, spread pizza sauce on baked crust, leaving a ½ to 1-inch border around the rim. Evenly sprinkle with shredded mozzarella. Spread ½ cup caramelized onions over the cheese. Top with mushrooms. Bake for 10-15 minutes at 400-degrees F.