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!
Notes
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.