Mix 180 grams of buckwheat with 350 ml of water. Add 1 table spoon of dried thyme and 1 table spoon of dried oregano. Store in the fridge. This mixture is enough for 3 medium sized pancakes or, in our case, for 3 pizzas. Bake the pancakes in a real hot pan. Put them on baking paper, on an oven tray. Cover with a home made tomato sauce made of 1 can of passata, onion, garlic, basil, pepper and salt. Cut 2 courgettes with a spiralizer. Spread on the passata. Finish with crumbled feta (200 grams for 3 pizza), some black olives, and a few oven baked cherry tomatoes.
Put in the oven at 180° for 15 mins. Serve with fresh oregano. Perfect alternative if you want something glutenfree on your plate.