Preheat oven to 450°F. Place two 8" or 9" cake pans or oven-proof skillets into the hot oven for 5 minutes.
Rinse the buckwheat groats in a mesh colander. Combine groats, water, 1 tbsp olive oil, salt, pepper, garlic/ onion powder and thyme in a blender or food processor and blend until smooth.
Remove the pans from the oven and add 1 tablespoon of olive oil to each pan and spread around (or use olive oil/ coconut oil cooking spray).
Pour the buckwheat batter into the pans and spread it evenly. Bake for 12 minutes, then flip the crusts and bake for 10 more minutes (or longer if needed to crisp). Remove from the oven and reduce temperature to 400°F.
Place the crusts on a parchment lined baking sheet and cover with your desired toppings. Place pizzas back in the oven and bake for 10-15 more minutes or until toppings are cooked, being sure not to overcook crust.