Buckwheat Pizza Crust

5 from 1 vote

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.

Prep Time5

Cook Time5

Total Time10

Course: Main Course

Cuisine: American

Keyword: Vegan

Servings: crust

Calories: 806kcal

Author: Jessica Laroche

Ingredients

2 cups buckwheat flour light or dark
1 tsp baking powder
½ tsp salt
1 cup water (+/- ¼ cup)

Instructions

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.

Video

Notes

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.
Nutrition: please note that the nutritional information is an estimate per serving (in this case the whole crust) provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition