Buckwheat Pizza is my go-to pizza recipe! It is easy to prepare, 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.

A few years ago, I was introduced to this amazing buckwheat pizza recipe by the The Whole Daily.

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

Buckwheat pizza is now my go-to healthy gluten free pizza recipe. It is really easy to prepare and 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.

So good!!

If you are after some more buckwheat recipes, then I have apple buckwheat pancake and berry buckwheat porridge recipes that you should totally check out!

Ness xo

PIN FOR LATER

Buckwheat Pizza

Yield: Serves 1 - 2

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

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Ingredients

• 1 cup buckwheat flour
• 3 tablespoons Arrowroot (Tapioca flour)
• 1⁄4 cup olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon baking powder
• 1⁄2 cup Italian herbs (oregano, basil and rosemary work well)
• 1 cup water

Instructions

Pre heat your oven on 200C / 392F.

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. Place in your oven and cook for 15-20 minutes or until the top is firm and golden. The longer you cook it the crispier it will turn out.

Take out of the oven and add your favourite toppings (see below for my personal choice). Place back into the oven and cook for a further 10 minutes or until your pizza toppings are cooked through.

Notes

My favourite toppings are organic tomato paste, baby spinach leaves, semi dried tomatoes, olives and mushrooms.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 471 Total Fat: 29g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 24g Cholesterol: 0mg Sodium: 273mg Carbohydrates: 49g Fiber: 8g Sugar: 2g Protein: 10g