Preheat oven to 200C
. For the crust,
mix 250g buckwheat flour,
3 tbsps of a chia seed/flax seed/pumpkin seed/goji berry pre-blended mix
, 125 mls water,
50 mls oil & a pinch of salt in a food processor.
Roll the dough out on a floured surface.
Cover with 4-5 tbsps of vegan pesto. Bake for 25 mins.
Cover with sliced tomatoes and drizzle with garlic oil.
Serve with salad leaves
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