Buckwheat Pizza Crust – Gluten and Yeast Free

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.
Large bowl:
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
Small Bowl:
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.


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