for the crust
1 1/2 cups purified water
3/4 tablespoon sea salt
2 1/2 tablespoons coconut sugar - divided
1 tablespoon apple cider vinegar
2 1/4 cups buckwheat flour - preferably sprouted, plus more if needed and for dusting
1/4 cup quinoa flour - preferably sprouted
1/4 cup brown rice flour
1/4 cup almond flour
1/2 teaspoon baking soda
5 tablespoons olive oil- divided

for the topping
2 large fennel bulbs - sliced into 1/4-inch (6mm) thick slices, fronds reserved
1 tablespoon olive oil
sea salt and pepper to taste
about 4-5 small to medium sized apples, such as Pink Lady, Honey Crisp or Granny Smith
ground cinnamon - to taste