Buckwheat Tortilla Pizza

Preheat oven to 400 degrees F (200 degrees C).

Combine buckwheat water oregano and 1 teaspoon olive oil in a bowl; mix until well combined.

Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add half of the tortilla batter; cook until edges are dry about 2 minutes. Flip and cook until browned on the other side 2 to 3 minutes more. Transfer to a baking sheet. Repeat with remaining batter.

Place diced tomatoes and garlic in the same skillet over medium heat; bring to a boil. Reduce heat and simmer until soft about 5 minutes. Spread tomato mixture over tortillas and top with tomato slices spinach and nutritional yeast.

Bake in the preheated oven until golden about 10 minutes.