This ultra easy buckwheat pizza crust is great in flavor, carries a pleasant earthy bite and is very healthy. Perfect for a last minute pizza meal as it comes together quickly without any kneading or rising. Completely gluten-free, vegan and oil-free.
Finally, my buckwheat pizza crust is making it to the blog!
This is actually my go-to pizza dough whenever I want something quick, easy and without any fuss. This version is made using buckwheat flour, which makes it completely gluten-free, but also, adds a great earthy flavor and a nice satisfying texture. And this recipe goes so well with my white sauce mushroom pizza!
This pizza crust does not require any yeast at all, no rising time either, which makes it the perfect last minute crust you can wrap up within a few minutes. You will save so much time!
All you need is to combine the ingredients quickly to a sticky dough, then shape it the way you want right on the baking sheet before baking it. The resulting crust is a little more dense and feels less fluffy than a regular white pizza crust you might be used to, but I love how healthy and rustic this recipe is.
This pizza crust does have more natural flavor to it, which I absolutely love. I grew up eating all sorts of buckwheat flour baked goods, especially buckwheat pancakes, so this pizza crust is right up my alley. But, if you are new to a gluten-free diet or still getting used to buckwheat flavor, then I recommend you to make it using a light buckwheat flour to lighten up the flavor a bit.
Hope you give it a try! 💜
Why this recipe works
- Quick and easy
- 5-7 minutes of hands-on prep max!
- Works well with any toppings
- Gluten-free, dairy-free, oil-free and sugar-free
- Yeast-free and no rising time required
- No kneading needed
- Made using only 2 simple ingredients
Ingredients you'll need
- Buckwheat flour: easy to find in most grocery stores. You can also buy online. If you are following a gluten-free diet, ensure it is certified gluten-free.
- Baking powder: helps fluff the crust a little. Fresh baking powder is important and choose aluminum-free to avoid any metallic flavor.
- Salt: optional, but I find it adds a little flavor.
What kind of buckwheat flour to use
You have a few options in terms of the buckwheat flour you can use. The good news is that this pizza crust is forgiving and all kind of buckwheat flour I tried worked out very well.
- Dark buckwheat flour: This is my favorite kind of flour that I normally use in my kitchen. It is darker in color and also more pronounced in flavor. If you already know you enjoy buckwheat's earthy flavor, then definitely use this kind. Dark buckwheat flour also contains more fiber than the light one.
- Light buckwheat flour: Lighter in color and flavor, this kind of flour is made using hulled buckwheat. The texture is less coarse compared to the darker one, giving you a result closer to a regular all-purpose flour.
I tested the crust a few times using the dark flour, then ran out of it when it was time to take the pictures, so I used a light buckwheat flour instead. As you can see, the crust is lighter in color, but works just the same.
You can also make your own buckwheat flour using whole buckwheat groats!
How to make it
Make the dough
In a bowl, combine the buckwheat flour, baking powder and salt. Then, add the water and stir until a sticky uniform dough forms. Use a spoon to nicely work the dough and make sure there are no dry spots anymore. It takes 1-2 minutes to get to a uniform texture.
Shape the crust
Line a baking sheet (I used a round pizza pan) with parchment paper. Then, plop the sticky dough over and shape it into the desired size. I like to use the back of a spoon to flatten it and shape it into a circle. Aim for a thickness of about ¼-1/2 inch, this step will take a few minutes.
Pre-bake the pizza crust before topping it, this will prevent the crust from turning soggy. Bake at 375º for 5-7 minutes. Then, garnish as you wish (I highly recommend making this vegan white sauce pizza!) and bake for another 15 minutes or so.
💡 Notice the cracks forming after you pre-bake the crust, this is normal! You want the crust to even look a little dry before adding the toppings for best results.
Watch how to make it
- Shaping the crust take some work. Take your time and use the back of a spoon or wet fingers to press on the sticky dough.
- Pre-baking the dough is essential to set a nice base for the toppings. The crust has to be slightly dryish so the sauce don't turn the pizza too moist.
- This pizza crust recipe is pretty forgiving! If you feel like the dough is too dry, add a little splash of water to help it come together. You can watch the video to have an idea of the texture you should be looking for.
- This crust is pretty plain in flavor keeping the focus on whatever toppings you choose. But, feel free to add some dried herbs, garlic/onion powder, red pepper flakes, etc, to the sticky dough.
Once baked and cooled down, keep leftovers in the fridge covered for up to 3 days. You can reheat in the oven or even better use a toaster oven. I even used the microwave once when I was in a pinch and it worked out just fine.
I don't recommend it. The dough takes 2-3 minutes to make, so there is no real incentive to make it ahead of time anyway and I don't think it would keep very well in the fridge if not cooked.
I haven't tried any other flour than strictly buckwheat flour, but you could do a combination of dark + light buckwheat flour if you have both.
More buckwheat recipes
I hope you like this buckwheat pizza crust as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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Buckwheat Pizza Crust
- 2 cups buckwheat flour - light or dark
- 1 tsp baking powder
- ½ tsp salt
- 1 cup water (+/- ¼ cup)
- Pre-heat the oven to 375º. Line a baking sheet or a pizza pan with parchment paper.
- In a medium bowl, combine the buckwheat flour with the salt and baking powder. Then, add the water and stir until you reach a uniform sticky dough. Add a little extra water (1-2 tablespoons at the time) if your dough feels too dry.
- Then, transfer the dough to the baking sheet and use the back of a spoon to form it into the desired shape. Aim for a ¼-½ inch thick crust, this should take a few minutes.
- Pre-bake the dough for 5-7 minutes until the surface cracks a little and looks dry-ish. Then, garnish with your favorite toppings (I recommend making my vegan white sauce mushroom pizza!) and bake for 15 minutes or until the vegetables are done.
- Store the leftovers in the fridge for up to 3 days. Reheat in the oven or toaster oven. Microwave works too.
- Both dark or light buckwheat flour work the same. You might need to add 1-2 tablespoons extra of water if using dark, but otherwise the result was the same. Using dark buckwheat flour will give you a darker crust with more flavor.
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