This buckwheat flour pizza crust recipe goes well with any of your favourite toppings. It’s naturally gluten free, wholemeal and what’s best it’s quick to make.
Why make this recipe?
- Perfect pizza crust dough made with buckwheat flour
- Gluten-free pizza
- Great for Low FODMAP diet
- Quick to make – you can be sitting at the table enjoying your pizza within 40 minutes.
Any specialist equipment needed?
You can make this buckwheat flour pizza crust entirely by hand, we are only going to mix all the ingredients thoroughly. A pizza base or stone is handy to have, but again it’s not essential. You can bake this pizza on any large baking tray.
What makes this recipe work?
Because buckwheat flour is gluten-free we only need to mix everything together to make our dough and there is no need for lengthy kneading or waiting for your dough to rise. This is a very quick version of a traditional pizza!
Buckwheat flour has quite a strong flavour, so if you prefer you can mix it with other gluten free flours. You can buy buckwheat flour in your local health shop or seach online and buy buckwheat flour in bulk and use it for other baking.
Use any kind of salt you like. I like to use sea salt, but flavoured salts (like garlic, herbs or smoked flavour) are great too.
This is quite an important ingredient when baking with gluten free flour, as it replaces the gluten and helps to bind the flour together. Xanthan gum is essential for ensuring the flour has a stretch, doesn’t crumble, stays together and doesn’t fall apart.
You can omit the xanthan gum if you like, as we are using baking powder to raise our pizza and we don’t need it to rise much or hold shape too much. If you have xanthan gum readily available, add about 1/4 – 1/2 for every 250 grams of buckwheat flour.
For best effect use tepid (slightly warm) water to make the dough. The amount of water will depend on what type of buckwheat flour you have and how it’s been milled. Corser flour is going to need more water than finely milled flour. Add the amount of water stated in the recipe and if the dough feels too tough don’t be scared to add more water. You want to end up with a soft dough.
We’ll only need about 1/2 teaspoon of baking powder, just to give the pizza dough a bit of rise. You can easily swap it for baking soda or use gluten free baking powder.
I use vegetable oil, but sunflower oil is fine too. Other alternatives include butter or coconut oil. Oil does make the pizza dough nice and elastic and without it might feel a bit dry.
How to make buckwheat flour pizza crust
First of all, pre heat your oven to 180 C or 350 F.
Mix together all the dry ingredients first (flour, salt, baking powder) and add the wet ingredients (water and oil). Add more water to form the flour into a soft dough.
Oil a baking sheet (or use a heavy baking tray or pizza baking sheet).
Roll out the dough lightly (from the middle to the sides) and finish creating the shape you need by gently pulling the dough from the middle to the sides.
Place in the middle shelf and bake for about 5-7 minutes. This is only, so that the pizza base is par-baked and holds the toppings well.
Take the buckwheat pizza based from the oven and add your toppings. (see my recipe notes for suggestions). Tomato puree topped with mozarella cheese and basil leaves work great with this recipe.
Put back to the oven and bake for further 10-15 minutes or until everything is cooked through and the crust is lightly brown and crispy looking.
Serve straight away with a side salad or on its own.
MORE PIZZA RECIPES
- Gluten Free
- Dairy Free
- Low FODMAP (good for your digestive system)
Buckwheat flour is naturally gluten-free and doesn’t contain any nuts.
Serving size & scaling up this recipe
This recipe makes one medium sized pizza. You are welcome to double or triple this recipe to make more pizza.
How to serve your pizza
Perfect as it is or add some mixed salad, cherry tomatoes, cucumber sticks, olives or similar.
My top tips on making buckwheat flour pizza crust successfully the first time round
- When shaping the dough, start rolling the rough from the middle and add even pressure. Loosen the dough by pulling gently on the sides of the dough until you get the shape you need.
- Prebake your buckwheat flour pizza for 5-7 minutes to ensure that the toppings won’t make the dough too soggy.
Can this recipe be made in advance?
Pizzas are best served straightaway, but if you want to you can re-heat the pizza either in the oven or microwave.
How to store this pizza if you have any leftovers
Best to store in a fridge in an airtight container and eat with 1-2 days. Eat cold or heat up the buckwheat flour pizza crust in the microwave or oven.
How to re-heat this recipe
You can re-heat the pizza in the oven (350F or 180C for about 5 min) or in a microwave (30 seconds for one slice)
MORE GLUTEN-FREE RECIPES
- Chocolate Oats Cookies >>
- Buckwheat Crackers >>
- Pepperoni Pizza >>
- Banana & Walnuts Cake >>
- Banana & Buckwheat Pancakes >>
Buckwheat Flour Pizza Base
- 250 grams buckwheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon xantan gum
- 150 ml water
- 2 tablespoons vegetable oil or sunflower oil
- First off all, pre heat your oven to 180 C or 350 F.
- Mix together all the dry ingredients first (flour, salt, baking powder, xanthan gum) and add the wet ingredients (water and oil). Add more water to form the flour into a soft dough.
- Oil a baking sheet (or use a heavy baking tray or pizza baking sheet).
- Roll out the dough lightly (from the middle to the sides) and finish creating the shape you need by gently pulling the dough from the middle to the sides.
- Place in the middle shelf and bake for about 5-7 minutes. This is only, so that the pizza base is par-baked and holds the toppings well.
- Take the buckwheat pizza based from the oven and add your toppings. (see my recipe notes for suggestions). Tomato puree topped with mozarella cheese and basil leaves work great with this recipe.
- Put back to the oven and bake for further 10-15 minutes or until everything is cooked through and the crust is lightly brown and crispy looking.
- Serve straightaway with side salad or on it's own.