Preheat oven to 400 degrees F.
Boil sweet potato in lightly salted water until tender (or for about 15 minutes); drain and mash. Set
aside to cool slightly.
In a medium sized bowl, combine warm water, honey, oil, apple cider vinegar, and sweet potato; set aside.
In separate large bowl, combine buckwheat mix, salt, ground cumin; add the wet ingredients combine with a whisk. The mixture should resemble cake batter and should be fairly runny.
Liberally grease a rimmed baking pan (we use the Pampered Chef Stone Large Bar Pan).
Spread your pizza batter onto the pan in an even layer. Place pan on lower rack in oven; bake for about 15-20 minutes, or until slightly crispy and golden brown on the edges.The longer you cook it the crispier it will turn out.
Remove pan from oven and add your favourite toppings (see below for a few favourites). Place back into the oven and cook for a further 10 minutes or until your pizza toppings are cooked through.
Simple Topping Idea
Tomato sauce, pesto, onion, spinach, Italian sausage, mozzarella cheese
Fancy Topping Idea ;)
Caramelized Onion and Blue Cheese with Rosemary
2 medium onions
2 cloves minced garlic
1 tsp salt
2 tsp red wine vinegar
1-2 Tbsp coarsely chopped fresh rosemary, parsley or a combination
1 Tbsp Maple Syrup
2 cup shredded hard cheese (old cheddar, Pepper Jack, or Asiago)
1/3 cup blue cheese
1/3 cup freshly grated Parmesan
1 cup halved cherry tomatoes
For Caramelized Onions: Heat a large skillet with 1 Tbsp cooking oil; add onions, garlic and salt. Saute, stirring occasionally, for about 10 minutes or until evenly browned.
Add vinegar, rosemary and maple syrup, and stir for 2 minutes or until mixture is thickened.
After pre-baking the crust, spread crust with the caramelized onion, cheddar, blue cheese, Parmesan and cherry tomatoes evenly over top of crust. Return pan to oven and bake for another 15-20 minutes, or until toppings are bubbly and golden.
Drizzle with olive oil and top with arugala (and slices of Proscuitto, why not)…just before serving, if desired.