Last night, I made a pizza with a unique blend of flours: 30% buckwheat, 30% corn, and 40% tapioca. While my pizza didn't turn out picture-perfect, it was incredibly delicious. Originally, I wanted to use a fifty-fifty ratio of buckwheat and corn, but I ran out of supplies and had to improvise with tapioca flour.
For the toppings, I used; tomato sauce, spinach, edamer cheese, eggplant, tomatoes, black olives, oregano, and salt. The flavors all worked together perfectly, creating a mouthwatering meal that I'm proud to say I made myself. ????????