Preheat your oven to 200 °C.
Add the buckwheat flour, brown rice flour, baking powder, olive oil and salt to a bowl.
Mix together until combined, add the water and continue mixing until a sticky dough is formed.
(The dough will feel like it’s too wet, but this is normal so don’t add any extra flour at this stage.)
Place a square sheet of baking paper onto a flat surface and dust generously with buckwheat flour.
Divide the dough into half and place half onto the baking paper.
Slide the baking paper onto a round baking tray.
Dust the dough with more buckwheat flour and press the dough down with your fingers so that it fills the entire tray and is about 5 – 8mm thick.
Set aside and do the same with the other half of the dough onto another round baking tray.
Top each pizza with the tomato paste, onion, capsicum, chicken, olives and cheese.
Bake in the oven for 30 -40 minutes, until crispy and golden brown.
Allow to cool for 5 minutes before topping with a selection of fresh herbs and serving
