I bought buckwheat flour for the first time to make galettes, otherwise known as savory crepes. After all, I have been living in France for close to 6 months now, so it was about time I made this iconic dish. From ratatouille to leeks to the classic ham/cheese/egg trio, I’ve filled these thin pancakes with just about anything I could think of. I even tried a sweet potato, zucchini, cauliflower, and herb combination when I was trying to clean out my refrigerator a few weeks ago.
However much I love the versatility of the buckwheat galette, there’s only so many I can eat before I’m itching to throw on my apron and experiment with something new. This weekend, I found myself staring at the remaining half a bag of buckwheat flour, wracking my brain for some recipe inspiration.
And then it came to me…. pizza.
I know it’s the dead of winter and tomatoes aren’t exactly in season here in France, but I love pizza too much to let that stop me. Plus, I was confident I could winter-ize this classic dish with the addition of local root vegetables (which totally don’t intimidate me anymore, by the way).
I’m so excited to share with you all the recipe for this buckwheat and almond flour crust pizza with beets, carrots, and homemade parsley brazil nut pesto.
Okay, so maybe it’s less of a “pizza” and more of a flatbread or, here in France, a tartine (sounds fancy, right?!). Feel free to call it whatever your heart desires. What’s important is that it’s grain free but, thanks to the almond flour, loaded with protein. With a slightly crispy edge and nutty bite, it’ll satisfy your pizza cravings without leaving you feeling “blah” afterwards.
Root Vegetable Buckwheat Pizza/Flatbread/Tartine
For the crust:
- 3/4 Cup Almond Flour
- 3/4 Cup Buckwheat Flour
- 1/2 Teaspoon Baking Powder
- 1 Large Egg
- 5 Tablespoons Water (more or less)
- 2 Tablespoons Extra Virgin Olive Oil
- 1/4 Teaspoon Salt
For the pesto:
- 2 Cloves Garlic
- 4 Tablespoons Extra Virgin Olive Oil
- 1 1/2 Cups Chopped Parsley
- 6-8 Brazil Nuts
- Salt and Pepper, to taste
For the toppings:
- 1 Medium-Sized Carrot
- 1 Small Pre-Cooked Beet (roast in tin foil for 30 minutes or purchase already cooked)
- Preheat oven to 350°F. For the crust, first mix together the dry ingredients. Add the wet ingredients and mix well until it becomes a thick dough-like consistency. Add more water if necessary.
- Scoop the dough onto a piece of parchment paper and cover with a second piece. Using a rolling pin (or rolling pin-shaped object like a water bottle), roll out the dough until it spreads and thins out a bit. Don’t make it too thin, though! You don’t want holes in your crust.
- Bake until it just starts turning golden brown, 12-15 minutes.
- While your crust is cooking, prepare the pesto by sautéing the chopped garlic in olive oil 1-2 minutes, then adding the thinly chopped parsley and Brazil nuts. Cook 2-3 minutes, stirring frequently, then set aside. (Note: if you’re not in the mood to chop up the parsley and brazil nuts by hand, a food processor will certainly do the trick.)
- Using a mandoline or really sharp knife, slice the carrot and beets into thin rounds.
- Spread 2 Tablespoons pesto onto the crust, layer on root vegetables, and spoon remainder of the pesto on top. Bake until carrots are slightly shriveled, another 8-10 minutes.
Before taking your first bite, snap a photo and share the insta-love by tagging @onetasteatatime.
Okay, now feel free to dig in.