3 1/2 cups buckwheat flour
3 Tbs. yeast
1/4 tsp. salt
Warm water

14-ounce/400g can chopped tomatoes
6 cloves garlic, finely chopped
2 medium onions, chopped
2 green peppers, chopped
2 cups chopped fresh or canned mushrooms
2 Tbs. capers
Oregano - enough to sprinkle over all
1. Dilute the yeast in with a little warm water, add two pinches of flour, mix well and leave to rise for half an hour.
2. Put the rest of the flour onto a pastry board, make a well in the middle and put the yeast mixture and the salt in that.
3. Work it all together for 10 minutes, adding a little warm water from time to time, enough to produce a stiff dough.
4. Divide the dough into 6 balls, cover with a cloth and leave it to rise for 2 hours or so, in a warm place.
5. Then roll each ball out into a round which should be 8 inches/20cm across and 1/4-inch/0.5cm thick, but slightly thicker round the edge.
6. Spread tomatoes and arrange the rest of the vegetables uniformly but leaving the outer 3/4-inch/2cm of the pizza uncovered.
7. Sprinkle with oregano and salt.
8. Bake in a very hot oven of 425 F/220 C for 10 minutes, but do not let it get brown.
6 individual pizzas
For quick and easy pizza use wholewheat pitta bread as a base.