Try my quick, easy, few ingredient, healthy (of course) buckwheat pizza crust! I whipped one up tonight and loaded it with fun ingredients: basil-pesto, mild olives, shitake mushrooms, fire-roasted red peppers, charred-tomatoes, roasted garlic, wine-caramelized red onions, arugula AND some crumbled goat cheese – OH MY GOODNESS, so yummy!
I use a pizza stone for this one but I’ve read that you can use a heavy cast iron pan or a baking sheet lined with parchment paper but I haven’t tried either alternatives. Since this crust needs to be fully cooked before you can add toppings I suggest pre-cooking veggies like mushrooms or peppers. I like to make my crust thin but go with your preference. This recipe makes more than enough dough for a thick crust, a thinner crust will result in extra dough. Takes approximately 20 minutes to bake a thin crust to crispy, adjust time to your tastes.
Oven 375 degrees.
Well oiled pizza stone.
2 cups Buckwheat Flour
1/4 cup Sorgram Flour
1/2 cup Tapioca Flour
1/2 teaspoon Sea Salt
1/2 teaspoon Baking Soda
1/4 teaspoon Garlic Powder
1 cup Warm Water
1/4 cup Extra Virgin Olive Oil
1 tablespoon Agave Syrup
1 tablespoon Apple Cider Vinegar
Mix dry ingredients well.
Mix wet ingredients and pour into dry. Mix all together. The dough should be thinner than traditional pizza dough -more like cake batter. If yours appears too thick, add more water.
Scoop dough onto stone baking sheet and shape with well-oiled hands.
Bake for approximately 20 minutes.
Remove from oven, add toppings and re-bake until desired doneness.