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
Buckwheat 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.
Then all you need to do is add your ingredients and cook some more and it is ready to eat.
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!!