Gluten-Free Buckwheat Pizza Crust

We think this is a great (and simple) gluten-free buckwheat pizza crust with only three ingredients plus water! It makes a fantastic pizza crust if you want to make your own dough but without the gluten!

I like this gluten-free buckwheat pizza crust because it is gluten-free and healthier than regular flour pizza dough or even whole wheat flour. It is packed with fiber, protein, and minerals. It’s also super simple to make and doesn’t require yeast. If you are on a gluten-free diet but still crave pizza, look no further than this gluten-free buckwheat pizza crust!

Ingredients You Need for Gluten-Free Buckwheat Pizza Crust

• 240 grams (about 2 cups) of buckwheat flour; I used Pocono Buckwheat Flour from The Birkett Mills
• 1 teaspoon salt
• 1 teaspoon mixed Italian herbs (optional)
• ¾ cups water

How to Make This Gluten-Free Pizza Crust

To get your gluten-free pizza crust going, start by preheating your oven to 450 degrees F, and line a 9-inch round pizza tray with parchment paper, then set aside. If you do not have a 9-inch pizza tray (like me), you can use a 12-inch. Just keep in mind that the pizza crust won’t reach all the way to the edges of the pan. I had trouble getting a perfectly round piece of parchment paper, but it worked fine. If you need a tutorial on how to make a square piece of parchment paper round, you can check out this video.

Mix the flour, salt, and Italian herbs (if using) together. I like using a fork or whisk to ensure everything is fully incorporated. Next, add in the water. Add about 1/2 cup to start and mix it all together. Then, add the rest of the water in increments until you get the proper consistency. Once you have a somewhat smooth mixture, tip it onto a clean, lightly floured, non-stick surface.

Buckwheat flour makes a very dense dough, but it will stick together and form a dough ball. However, adding too much or too little water is very easy. Work with the dough and knead it, adding a little more water or four as needed until it sort of feels like play dough.

After you have your dough ball, place it in the center of the parchment paper-lined pizza pan. Slightly flatten it with your hand, then roll the dough out to a 9-inch diameter circle using a floured rolling pin. Don’t worry if you have a few cracks in the dough or the edges are not totally even.    

Top your gluten-free buckwheat pizza crust with desired toppings. If you want a gluten-free sauce, try our easy-to-make Best Authentic Neapolitan Pizza Sauce Recipe.

Bake the pizza for 5-6 minutes and remove it from the oven. Carefully remove the parchment paper; you may need a spatula to help get the pizza off. (If the dough is really sticking to the parchment paper, put it back into the oven for 2 minutes, and then try again to slide it off). After discarding the parchment paper, bake the pizza for an additional 2-4 minutes.

Substitutions and Variations for a Gluten-Free Pizza Recipe

Gluten-Free Pizza Crust Kit

If it’s your first time making a pizza crust from scratch, you might feel safer trying a recipe kit. Urban Slicer makes a Gluten-free pizza crust kit that you might want to try. One important word of advice – don’t add too much water! A kit doesn’t come with extra buckwheat and if the dough becomes too sticky, you likely don’t have any way to correct for that. It’s far better to add more water later than have a dough ball you can’t work with.

Topping Variations

The variations for toppings are as endless as your imagination! I don’t suggest anything too watery (for instance, fresh, whole slices of tomato) because buckwheat flour makes a soft pillowy pizza crust. You do not want any of your toppings to make it soggy.

For another variation, you can substitute the Italian herbs with (or add in addition) a teaspoon of garlic powder. You can also put in a few cranks of freshly-ground pepper.

If you want a gluten-free topping idea, check out our Sun-Dried Tomato Pizza Recipe made on our gluten-free buckwheat pizza crust!

Additional Tips for Making Gluten-Free Buckwheat Pizza Crust

Buckwheat flour acts differently than all-purpose or whole-wheat. It takes a little practice to get used to the feel of it and how it works. The dough is very dense and heavy and can take a little time to roll out. Just be patient and remember that perfectly round pizzas only come from factories!

Add the water slowly; adding too much water to your dough is very easy. If you add too much water, add more buckwheat flour until you get a smooth ball that is the consistency of playdough. If you use wetter ingredients to top your pizza, make sure to drain them well.

Buckwheat is one grain that should be stored in the refrigerator or freezer. No matter where you keep it, place it in an air-tight container to avoid moisture and insects getting into it.

How to Store Gluten-Free Buckwheat Pizza Crust

This crust is probably best when made and used right away. However, if you want to make it in advance, prepare the dough ball, wrap it with saran wrap, and place it in an air-tight container. Store it in the fridge and use it within two days.

Alternatively, you can bake the gluten-free buckwheat pizza crust without toppings and freeze it after it cools. If there are multiple crusts you are freezing, place parchment paper in between each crust and then cover them all completely using tin foil or a plastic bag. They can be stored in the freezer for up to 6 weeks. When you want to use one, pull it out, let it defrost, and then top it with your toppings of choice. Place it in a 450 degrees F oven for about 5 minutes or until your cheese is melted.

October 16, 2024