I tell you what – if at first you don’t succeed – don’t throw it away! This started off as a buckwheat and sunflower seed pizza, but when I realized the crust was crumbly, I just switched gears!

The crumble – as I like to call it now – is a mix of raw buckwheat, ground sunflower seeds, grated carrot, coconut oil and salt. Blended in a food processor (probably my issue, I just have a ninja so I probably didn’t get it to the right consistency).

I flattened this out on a pizza round and topped with thin slices of tomato, chopped celery, grated carrots, sliced green onion and basil. Then I baked this at 325 for 45 mins.

I realized almost immediately what was going to happen so I scratched the pizza idea and thought – green lentil pasta!

Cook the pasta, drain. Mix in about 1/3 cup organic coconut milk, garlic powder, onion powder and salt and pepper to taste. I also added a splash of lemongrass sriracha for some great flavor. Top the pasta with some of the “pizza”. DELISH!

I already know where the leftovers will go – perfect salad topper! Added nutrition and a little crunch from the buckwheat!