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.
Allergy and Intolerance Friendly - these healthy fritters are suitable for people with gluten, dairy, nut allergies & intolerances as well as many other dietary requirements.
No rising needed - Meaning you mix ingredients together when you are ready to make this pizza. Saves so much time!
Healthy wholefood ingredients - which are easy to find at any supermarket, health store, food markets or on-line store.
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.
TIPS & FAQS
You may need to cook longer than 10 minutes once you have added your toppings, depending on what toppings and how many toppings you use
I like to spread a thin layer of passata then sprinkle some dried oregano over the top and then choose my topping preference:
- Vegetarian option with spinach leaves, semi-dried tomatoes, mushrooms and olives.
- Prosciutto, bocconcini and fresh basil
- Salami and olives
- Sliced tomato and mozzarella
I 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).
It really give the base a really nice flavour, however you can always add less and build up to half a cup.
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.
Looking for other recipes that use buckwheat? Try these:
Lastly, if you make this pizza recipe I would love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.