Gluten-Free Buckwheat Pizza Crust
This gluten-free buckwheat pizza crust is easy to make and is a delcious crust for any pizza!
Ingredients
- 240 grams Buckwheat Flour About 2 cups
- 1 tsp Salt
- 1 tsp Italian herbs Optional
- ¾ cup Water
Instructions
- Preheat 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, 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.
- Mix the flour, salt, and Italian herbs (if using) together. I like using a fork or whisk to ensure everything is fully incorporated.
- Add about 1/2 cup of the water and mix it all together. Add the rest of the water in small increments until you get the proper consistency. Once you have a somewhat smooth mixture, tip it onto a clean, lightly floured, non-stick surface.
- 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.
- Top your gluten-free buckwheat pizza crust with desired toppings.
- 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.
Nutrition
Calories: 405kcalCarbohydrates: 85gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1181mgPotassium: 705mgFiber: 12gSugar: 3gVitamin A: 17IUVitamin C: 0.03mgCalcium: 69mgIron: 5mg
Tried this recipe?Let us know how it was!