Buckwheat Pizza is my go-to pizza recipe! This gluten-free pizza dough is easy to prepare and is a healthy 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.
I first came across buckwheat pizza from The Whole Daily and it has become a firm favourite. It is my favourite gluten free pizza base that you can make at home and best of all it requires minimal preparation time.
Table of Contents
RECIPE FEATURES
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
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.
Buckwheat Pizza
Ingredients
- 1 cup buckwheat flour
- 3 tablespoons Arrowroot or Tapioca flour
- ¼ cup olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking powder
- ½ cup Italian herbs oregano, basil and rosemary
- 1 cup water
Instructions
- Pre-heat oven. Pre heat your oven on 200C / 390F.
- Prepare batter. Mix all ingredients together in a bowl. The mixture should resemble cake batter and should be fairly runny. Spread onto a lined pizza stone or a lined baking tray with a spoon or spatula.
- Cook base. Place in your oven and cook for 15-20 minutes or until the top is firm and golden. If you want it crispier, then you will need cook it for longer.
- Add toppings. Take out of the oven and add your favourite toppings (see below for my personal choice).
- Cook again. Place back into the oven and cook for a further 10 minutes or until your pizza toppings are cooked through.
Notes
- 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 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).
Chrissy
Hi there
Have just mixed all the ingredients for the base & it seems too runny compated to normal dough.
You did it shld look like cake batter & fairly runny (which it is), but does it really cook to make a dough? Sorry not questioning you, just so diff to normal doughs & nervous to pour it into tray(i don’t have a pizza stone)
Thx Ness
Vanessa Vickery
It is different to normal dough as it has a lot more liquid in it. You then pour liquid onto the heated line pizza stone or baking tray to cook.
Laura
Really enjoyed this crust! Thank you!!
Sharon Burke
Hi Vanessa, could you please add metric measurements to the recipe?
Vanessa Vickery
HI Sharon, I am working on having metric measurement option on all my recipes.
Mandy
Probably the best gluten-free pizza base I have made using simple ingredients! I added 1 cup of kefir and reduced the water to 1/4 cup and it turned out really well with a nice sourdough taste to it. Thanks for sharing this recipe!
Vanessa Vickery
Thank you so much for the comment. I love the sound of the kefir and I am going to give that a try. Ness x
Matthew
Hello,
Are you sure the water/flour ration is correct?
1 cup of flour to 1 cup of water was out by a factor of 3-4.
😬
Vanessa Vickery
Absolutely! I have made it hundreds of times and it has been made also by many people.
Jenny
I am testing out camping-friendly GF pizza dough options and this one did beautifully in my home oven. I misread the instructions and baked on a cookie sheet + parchment paper at 200F (seemed odd) for 15 mins followed 400F (when I realized) for 15 mins, then 10 mins with toppings (and a bit longer after to keep warm as I was assembling a salad). The crust was crunchy on the outside and nice and soft inside - and wow the flavour was amazing! I was skeptical of the amt of italian herbs and put a bit less, but it really makes the dough super flavourful. I would half the sugar. It came out very dark in colour compared to your image. Now to see how it performs on the trail!
Michelle
Best pizza crust alternative ever. Always so flavourful and so easy !
Vanessa Vickery
Thanks Michelle xx
Tilly
I've tried your pizza recipe twice and I love the flavour but both times it really stuck to the baking pan and only was able to get off half of the base. I used a different pan each time greased with lots of oil. Do you have a suggestion to help with this, if I bought a pizza stone, are they more non-stick?
Thanks,
Tilly
Vanessa Vickery
HI, did you use baking paper? I always do and it is what I have put in the recipe.
I tend to use a pizza stone more often and I pre-heat it first and then put the baking paper on when I ready to cook the batter.
Try that and let me know how you go.
Kylie
I oiled my pan and dusted with flour - slid off easily when cooked 🙂
Vanessa Vickery
That's awesome! Thanks for sharing Kylie x
Melissa
I loved this crust and so did my family! I sprayed the waxed paper with Ghee oil and cooked it for 20 minutes until slightly crispy and it did not stick at all. Then I put the toppings on the crust and broiled it for about 8 minutes and it was perfect! I'm going to attempt to make several of these crusts and then freeze them for my son. The Gluten Free crusts at the store are so expensive!
Thanks for this recipe!
Melissa
Vanessa Vickery
I am glad you liked it Melissa 🙂
Berta
Hi, thank you for this recipe. Any suggestions with what I could replace the tapioca flour, as my daughter is intolerant to that too?
Thanks a lot.
Vanessa Vickery
Any flours that she is ok with ?
Elizabeth
Thank you for answering so quickly! I would like to know if I can make Stromboli and calzone with this recipe please? thank you again.
Vanessa Vickery
I don't think the dough is workable to make them. However, I have not tried it, so cannot say for sure.
Mohammed
Fantastic!
I olive oiled a cookie sheet, shook it back and forth to spread it in the sheet, baked for twenty minutes, then fifteen more with the toppings. Very thin, crispy and does not collapse onto itself when you hold a piece by the corner. Much better than I expected and yes I now can eat pizza, hurrah no wheat!
Buckwheat's of thanks, Mohammed
Vanessa Vickery
glad to hear that you enjoyed the recipe Mohammed 🙂
Elizabeth
Hi! This recipe is a dream recipe Thank you! Can I use different kind no gluten whole grain flour with this recipe? I would like to make Stromboli and calzones.Thank you very much!
Vanessa Vickery
Hi Elizabeth. I have not tried it with any other flour so cannot advise as you may need to alter the quantities of the ingredients to perfect the batter.
Elizabeth
Can I make Stromboli with this recipe? Thank you!
Leena
This was really easy to make! I used regular marinara sauce and don’t spread out the batter so it was little thicker and not crispy, but still turned out good. The texture is more similar to pancake but the flavor is nuts and bread like. This will be my go to recipe for my gf/egg free kiddo.
Matilda
Can i leave out tapioca flour? Im following the candida diet and cant have it
Vanessa Vickery
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.
Gabrielė
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
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.
Priya
I cooked mine for about 25-30 minutes on a pizza stone and omg it was amazing! If I had cooked it for only 15 minutes it would have been a whole different picture. I hope it works second time round 🙂
Vanessa Vickery
I do state in my recipe notes that you may need to cook it longer until the crust firms up.
Mimi
FYI, the recipe calls for only 1 cup of water, not 2! 🙂
Vanessa Vickery
Only 1 cup is needed 🙂
Emmy S
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!
Brian
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
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 🙂
Kerry Leigh
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
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.
Mary Rodriguez
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.
CM
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
So glad that you liked the recipe 🙂
Manal
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
Sorry to hear that!
Donald Ritchie
You're supposed to cook the crust separately before adding the toppings. Why would you put sauce and toppings on a batterlike crust?
Emily
What size pizza pan should this go one and how many pizza pans does it take?
Vanessa Vickery
That depends on how thick you like the base. I usually cook mine on a pizza stone (25cm diameter).
Catherine
What can I substitute for the olive oil? Coconut oil?
Michelle Bohlaender
Why does this recipe call for apple cider vinegar?
Donald Ritchie
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.
Anonymous
Anonymous
Anonymous
Leah
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
have you tried to freeze the dough? does it freeze well?
thanks so much
May
Leah
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!
Lulu
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
It is seriously tasty hey 🙂 Glad you like it!!
Izzy
Making this as we speak. Sounds like a filling pizza.
I’ve made buckwheat pancakes and they are soo filling too (that’s with half cup buckwheat flour).
Elizabeth
Hi! I would like to know if I can use Spelt flour for this pizza recipe? Thank you very much!
Elizabeth
Thank you!
Vanessa Vickery
Hi Elizabeth, I have not tried with spelt flour so I am unable to advise if it will work the same, with the exact measurements.
Jasmine
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
I used dry herb in this recipe. You can always add less and build up to half a cup.