Combine all dry ingredients together. In a separate bowl, combine all wet ingredients.
3
Mix both wet and dry together, until moist. If too dry, add more water little by little as needed.
4
Knead dough until smooth, roll out and shape. This dough is more like cookie or pie-crust dough; due to the amount of buckwheat used, this dough does not stretch like its counterparts baring more gluten.
5
After pre-baking, top it and bake the whole pizza 15-20 minutes.
6
Place dough on pan and pre-cook for 3-5 minutes, or until surface does not smush. The idea is to firm up the dough before putting toppings on. The dough should be only semi-cooked; the dough will finish cooking after toppings are on and in the oven. This eliminates under/over cooking of either dough or toppings.
