Buckwheat Pizza is my go-to pizza recipe! It is easy to prepare and is a healthy gluten free pizza where no rising is needed. Choose your toppings and enjoy!
Having grown up in a fairly traditional Australian-Italian family, pizza was always one of my favourite foods.
My mum makes a pretty amazing pizza, and even has a special pizza oven. I still look forward to our family pizza nights.
However, things changed in my early thirties when I found that I was sensitive to gluten. Cooking for me started to really change from then on, and I had to adapt to cooking gluten free meals.
WHAT IS BUCKWHEAT FLOUR?
Buckwheat flour is not a wheat, grain or a cereal as the name would have to believe.
It is gluten free and is derived from the seeds of a flowering plant called Fagopyrum esculentum, more commonly known as buckwheat, which is related to rhubarb and sorrel.
Buckwheat has a good protein balance and is full of iron, B vitamins and calcium. It is beneficial for people who cannot tolerate wheat and wheat products
I first came across buckwheat pizza from The Whole Daily and it has become a firm favourite.
HOW TO MAKE
This pizza is now my go-to healthy gluten free pizza recipe and it is really easy to prepare.
Best of all no rising of the pizza dough is required. Just mix the ingredients up, pour over a lined pizza stone or tray and cook.
I also recommend pre-heating the pizza stone as it may reduce the need to cook the pizza for extra time as it seems that some ovens require longer cooking time (based on feedback that I have received)
Then all you need to do is add your ingredients and cook some more and it is ready to eat. You may need to vary the cook time at this point depending on what and how many toppings you use.
MORE BUCKWHEAT RECIPES
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Jasmine says
Hi there, are you using fresh or dried herbs in this recipe? 1/2 cup seems like a lot so I don’t want to overpower the flavor. Thanks!
Vanessa Vickery says
I used dry herb in this recipe. You can always add less and build up to half a cup.
Lulu says
This recipe is amazing!! Made it two days running and ate the second pizza by myself... Shameful I know ? but this crust is like a gift to us gluten free unfortunates .. Thank you for sharing it!
Vanessa Vickery says
It is seriously tasty hey 🙂 Glad you like it!!
Leah says
I wish I had found this recipe sooner! I was pressed for time and so tempted to buy takeaway pizza tonight, but then I found this easy recipe! I couldn’t believe it was as easy as mixing everything together. Currently I can’t have egg or nuts (as well as my usual gluten, dairy and soy free needs), so this was AMAZING and delicious! My five year old loved it too. Thank you!
may says
have you tried to freeze the dough? does it freeze well?
thanks so much
May
Michelle Bohlaender says
Why does this recipe call for apple cider vinegar?
Donald Ritchie says
Vinegar makes the baking powder rise. Don't worry, you won't taste it. You could also use cream of tartar if vinegar creeps you out.
Catherine says
What can I substitute for the olive oil? Coconut oil?
Emily says
What size pizza pan should this go one and how many pizza pans does it take?
Vanessa Vickery says
That depends on how thick you like the base. I usually cook mine on a pizza stone (25cm diameter).
Manal says
Tried this tonight for dinner and it was disappointing to say the least. The bottom was over cooked while the top was still batterlike. Wouldn’t make this again.
Vanessa Vickery says
Sorry to hear that!
Donald Ritchie says
You're supposed to cook the crust separately before adding the toppings. Why would you put sauce and toppings on a batterlike crust?
CM says
The recipe is very simple. I did not use 1/2 cup of dried herbs. I just added what seemed right. The batter seemed a bit runny so I was a little skeptical that the crust would form. To my surprise, the crust was perfect. The recipe was easy and the pizza came out delicious. Thank you for our new go to pizza dough recipe!!
Vanessa Vickery says
So glad that you liked the recipe 🙂
Mary Rodriguez says
Thanks for the great recepie, I have been searching for a gf/rice free pizza crust and this worked out great. I did not use my baking mat as it was not recommended for the higher temperatures. Instead I used olive oil and it did stick a little. Next time with a little more grease on the pan, I think it will come off no problem.
Kerry Leigh says
Made this tonight very much looking forward to a great gluten free pizza, but it just didn't work. I poured it out (onto grease-proof paper which I presume was correct?) and it made the most beautifully round shape I've ever had from a gluten free pizza. Cooked it, the top was super crispy so I put my toppings on and then put it back in. I then had to leave in in for 40 minutes and it still didn't cook through... it was raw and like rubber..The only bit I could eat was the crust. Where did I go wrong? Should it have made 2 separate pizzas instead of one big one so it wasn't too thick? Or used a smaller cup? I'm in the UK so sizing is off with US measurements. I can see how this pizza might work, but unfortunately it didn't for me 🙁
Vanessa Vickery says
Hi Kerry, So sorry that it didn't work out for you. What did you cook it on? A pizza stone or baking tray?
Sounds like the batter may have been too thick as that is plenty of cooking time.
Brian says
Absolutely phenomenal pizza crust. I used a medium sized baking pan and baked the crust for 26 minutes. Had to bake an additional 20 due to the amount of toppings, but it did not affect the crust. Delicious!!!!
Vanessa Vickery says
So glad you liked it Brian. I will update the method to stipulate that you may need to cook longer depending on what and the amount of toppings you use.
Thanks so much 🙂
Emmy S says
I just finished enjoying my pizza, used this crust recipe! I have tried a lot of different gluten free pizza crust recipes and this one is very different, I loved it! It got a lot crispier then I thought it would, but I have the problem of over-loading my pizza with toppings so I think it would have been easier to pick up if I didn't do that. Also, the first crust I made I put on wax paper, and that was a mistake because it stuck so badly. The second one I made I put directly on my hot greased pizza stone and it turned out great! I was wondering if I used a little more buckwheat flour, would it end up a little thicker? I will definitely be using this pizza crust recipe again! Thanks so much!
Gabrielė says
Eating pizza with a spoon for the first time...😳 The dough was quite delicious, but it did not cook after 15+15min and not sure sure if it would be better after a longer cooking.
Did you use raw buckwheat flour? And only 2 cups of water? My dough was still crumbly after nearly 3 cups... Also how thick should be the pizza pad?
Vanessa Vickery says
Try cooking it longer...different ovens seem to cook it differently by the looks. Any buckwheat flour works fine and just follow the recipe exactly and it works. I use baking paper on a pizza stone. The only modification I will suggest is possibly preheating your pizza stone.
Vanessa Vickery says
I do state in my recipe notes that you may need to cook it longer until the crust firms up.
Matilda says
Can i leave out tapioca flour? Im following the candida diet and cant have it
Vanessa Vickery says
I am not sure sorry. I have not tried it without the tapioca flour. You could possibly try with a different flour, but again I have not tested it.