A simple gluten free option for all your pizza needs! This buckwheat pizza crust is easy to make with just 3 ingredients (including water) and cooks up even faster than wheat crust!
This buckwheat pizza crust was a special request from one of our readers.
Just like our lentil pizza and polenta pizza, this gluten free pizza dough is easy to make, crispy, and delicious!
Top it with our meltable vegan mozzarella cheese and some fresh basil, or any other toppings you’d like.
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Why you’ll love it!
- It’s easy to make! All you need is THREE ingredients, and that even includes water! Plus there’s no yeast, no baking powder, and no rise time needed.
- This buckwheat pizza crust recipe is WHOLESOME! Buckwheat is rich in fiber, and plays an important role in protecting digestive health.
- Allergen friendly. This recipe is free from all common allergens. It’s not only gluten free, but also dairy free, egg free, soy free, nut free, and corn free.
- Tastes amazing! The crust holds up beautifully and has such a lovely flavour.
Ingredients + Substitutions
Here’s what you’ll need:
- Buckwheat flour: Buckwheat is a highly nutritious whole grain, and despite having “wheat” in its name, is completely wheat free and gluten free.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add the flour, salt, and water to a large mixing bowl.
Stir and mix with the batter with your hands until mostly combined.
Then transfer the mixture to a clean surface that has been sprinkled with flour.
Continue kneading with your hands until you have a somewhat smooth ball.
NOTES: Add more flour or water as needed. If the dough isn’t holding together and is too dry, add more water, 1 teaspoon at a time. If your dough is too sticky, sprinkle some flour on top and knead it in. You want a playdough consistency that is only slightly sticky.
Place the ball of dough on a round sheet of parchment paper that fits your pizza tray.
Then use a rolling pin to stretch out your buckwheat pizza crust to the edges of your parchment paper.
Slide it onto your pizza tray and bake in your preheated oven for 5-6 minutes.
Remove from the oven and slide out the parchment paper from under your crust.
NOTE: Remove the parchment paper for the second step of baking in order to get a crispier pizza crust.
Top your baked buckwheat pizza crust with tomato sauce or pesto.
And add any toppings you’d like. Then bake for another 2-4 minutes.
Remove from the oven, slice, and enjoy
How top my pizza
Top your buckwheat pizza with ANY of your favourite toppings.
Go easy on the pizza sauce (or pesto) and make sure to precook any veggies so you’re not adding too much weight and moisture to the dough.
I like adding a little garlic powder and oregano to my sauce, before adding additional toppings.
Some topping combinations:
- Sautéed onions, peppers, and mushrooms with steamed broccoli.
- Jalapeno or hot banana peppers with red onion and pineapple.
- Grilled zucchini, roasted red pepper, and caramelized onion.
- Very thinly sliced potato, sautéed onion, and rosemary.
- Skip the sauce, and drizzle a little olive oil and fresh herbs.
Or make it a Mexican style pizza, using salsa or enchilada sauce for your base sauce. Then top it with black beans or refried beans, plus some corn, green onion, and jalapeno. Serve it with guacamole or cashew cream for dipping.
Equipment
Use a pizza pan with holes on the bottom for the best texture. This will increase the flow of heat and give you a crispier crust.
A pizza stone would also work well.
If you do not have a pizza pan or stone, you may use a baking sheet instead.
Storage
Leftovers (if you have any!) will keep refrigerated for 2-3 days in a sealed container. Reheat in the oven or toaster oven to return some of its crispy texture.
I haven’t tried freezing this one, but I suspect it would hold up just fine in the freezer.
Expert Tips
- Weigh your flour for the most accurate results. Scooping flour from a bag will often result in extra flour being used.
- Adjust the water and/or flour, as needed. The dough shouldn’t be too sticky, nor too dry. You want a playdough consistency that is only slightly sticky.
- Roll the dough on the parchment paper to make it easy to transfer to your pizza pan, without breaking the crust.
- Remove the parchment paper after the first bake for a crispier crust.
More delicious pizza recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 240 grams buckwheat flour approx. 2 cups
- 1 teaspoon sea salt
- ¾ cup water filtered
Instructions
- Preheat your oven to 450 degrees F (232 degrees C) and line a 9 inch round pizza tray with parchment paper. Set aside.
- Add the flour, salt and water to a large bowl and mix with your hands until combined. Then tip out the dough to a clean surface that has been lightly floured.
- Knead the dough, using your hands until you have a somewhat smooth ball. At this point, adjust the water or flour if needed. If the dough is too sticky, sprinkle a little extra flour and knead it in. If the dough is too dry and not holding together, add a teaspoon of water at a time until you have a playdough consistency.
- Now place the ball of dough on the sheet of parchment paper you set aside earlier on a flat surface, like a kitchen countertop. Use a floured rolling pin to stretch the dough to the edges of the parchment paper. Then slide the parchment back onto your pizza pan.
- Bake the buckwheat pizza crust for 5-6 minutes and remove it from the oven. Then remove the parchment paper (for a crispier crust), top your pizza as desired, and bake an additional 2-4 minutes. Enjoy!
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