Thin Buckwheat Pizza Crust (Gluten-Free, Yeast-Free, Vegan)
Ali Segersten
I am not sure how many of you have fond memories of pizza. From what we hear, pizza is sorely missed when going gluten and dairy-free. This yeast-free, gluten-free (and xanthan gum-free) crust recipe is a newer creation of mine. I do have another yeast-risen sorghum crust that I haven't shared yet. What I like about this recipe is that it only has a few ingredients and can be prepared in a snap!
I have made this recipe several times, sometimes making a quadruple batch for large gatherings. It turns out great each time. I have replaced the tapioca flour with arrowroot powder and it works too, though I needed to add a few extra tablespoons of water to the dough.
The predominant flour in this recipe is raw buckwheat flour. Raw buckwheat flour, made from grinding raw buckwheat groats, is quite delicious and very mild in flavor. It is not gritty at all and is light in color. The raw groats are soft and can easily be ground in a coffee grinder (one preferably not used for grinding coffee beans). I use the dry container of my Vitamix now but used to use a coffee grinder before the day of the Vitamix! Just make sure you keep grinding until a soft powdery flour is formed.
Buckwheat is super nutritious! Did you know that buckwheat is not a grain but rather a seed related to rhubarb and sorrel? The nutrients in buckwheat help to control blood sugar and lower harmful LDL cholesterol.
Thin Buckwheat Pizza Crust
Use this recipe to make your favorite pizza with all of your favorite toppings! Since the crust needs to be completely cooked before adding the toppings you'll need to make sure larger veggies, such as mushrooms, are cooked prior to adding them as a topping. I like to roast my veggies in the oven (tossed in olive oil and sea salt) to top the pizza. Pictured here is the crust topped with my Easy Homemade Pizza Sauce, fresh spinach leaves, Macadamia Nut Cheese, and fresh basil.
You'll need to make freshly ground buckwheat flour from raw buckwheat groats for this recipe. Bob's Red Mill sells gluten-free raw buckwheat groats. You can purchase them through their website in bulk or from amazon.com. To make raw buckwheat flour, place a few cups of raw buckwheat groats into your high-powered blender and blend until a fine flour forms. You can also do this in batches in a coffee grinder.
Dry Ingredients
Wet Ingredients
- Preheat oven to 375 degrees F.
- In a medium-sized mixing bowl, combine the dry ingredients. Whisk together well.
- In a separate bowl combine the liquid ingredients. Pour the wet into the dry and whisk together well, until you see long dough strings formed. The dough will be thinner, more like cake batter. If it is too thick to whisk, add a tad more water.
- Oil a pizza stone generously with olive oil. Scoop out the dough (it will begin to thicken as it sits) and with oiled hands work the dough into a thin sheet covering the pan. I use a 12 x 15-inch stone baking sheet, though I think a larger pan would produce a thinner, crispier crust. You may need to add extra olive oil to the top of the dough or your hands to prevent sticking.
- Once it is shaped, bake the crust for about 15 to 20 minutes. I found that the timing can be very different depending on the oven and altitude. The crust is cooked when it is just slightly golden on top. You can pull some off the side to check for doneness, you'll know when it is cooked. If you like it crispier leave it in the oven a little longer.
- Top with pizza sauce and your favorite toppings. Return pizza to oven until desired doneness. I usually put it back in for another 10 minutes or so.
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Thin Buckwheat Pizza Crust
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About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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