This delicious buckwheat flour pizza base is naturally gluten-free and vegan without compromising the flavor! Psyllium husk keeps the dough moist and soft while the yeast adds the traditional pizza flavor.
I love how my buckwheat flour bakes turn out delicious even without added starches! If you are into starch-free baking, you might like my buckwheat flour sandwich bread, buckwheat flour sourdough loaf, and buckwheat flour focaccia.
You can make this pizza with a gluten-free sourdough starter by adding 150g of starter discard to the dough without changing anything else! I also have a long-fermented gluten-free sourdough pizza recipe made with an active starter.
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What is buckwheat?
Buckwheat is a pseudocereal that is often ground into flour and used in gluten-free baking. I always recommend using light buckwheat flour for the best texture and flavor!
If you can't find light buckwheat flour in local stores, make your own at home with a high-speed blender and a sieve! Buy raw hulled buckwheat groats (not the toasted ones used for cereal) and grind them into fine powder.
Sieve to get rid of larger bits and store in the freeze to extend its shelf life!
Ingredients
- Buckwheat flour - I always recommend using light buckwheat flour instead of dark for its finer texture and milder flavor!
- Olive oil - use extra virgin olive oil for the best flavor!
- Psyllium husk - whole husks are easier to work with and won't turn your dough purple while psyllium powder might clump in water, needs longer hydration time, and tends to add a purple tint to bakes!
- Yeast - I recommend using instant yeast because you don't need to activate it before use. You can, however, use active dry or fresh yeast instead.
See the recipe card for quantities.
Substitutions
Psyllium husk - there is no good substitute for psyllium husk, I recommend looking for a different recipe if you don't have psyllium.
Olive oil - you can use any other oil instead.
Yeast - if you want a quick dough, use the buckwheat flatbread recipe instead!
Instructions
- Step 1: First, add water and psyllium husks to a medium-sized bowl and whisk to incorporate. Set aside for a couple minutes.
If using psyllium powder, add it to cold water and whisk quickly to prevent lumps from forming. Warm water speeds up clump formation!
Note, that if you are using active dry yeast you need to save 100g of water to activate it.
- Step 2: In the meantime add all the dry ingredients to a large mixing bowl and whisk to combine.
If using active dry yeast, you need to activate it in warm water first.
- Step 3: Add the psyllium gel and oil to the bowl with the dry ingredients and mix.
You can use a mixer with dough hooks, a wooden spoon, or mix by hand!
If the dough seems crumbly or dry, add 20g of water at a time until it becomes smooth.
Cover the mixing bowl with a tea towel and leave it at room temperature (75F/24C) to rise for about 1-1.5 hours.
The dough will puff up slightly but won't nearly double in size because we aren't using any additional starches!
If your house is cold, place the bowl in the oven with the light on.
- Step 4: Once the dough is ready, start preheating the oven to 400F/200C with the baking stone/sheet pan/cast iron pan (whatever you are baking on) inside.
Turn the dough over onto a lightly floured working surface and shape it into a ball.
Then, divide the dough into two equal pieces using a bench scraper or a knife and shape each one into a ball.
I recommend baking on a cast iron pan or pizza stone for the best results!
- Step 5: Place the dough onto a piece of parchment paper and roll it out into about 7-8in/20-22cm disc oiling the surface to prevent sticking as necessary, then form the edges.
Once the oven is ready, carefully transfer the paper with the crust onto the baking dish (I use a cast iron pan) and bake for 15-20 minutes (20 min for crispier dough).
Then add the toppings and return to the oven for an additional 10 minutes. Repeat with the other half of the dough and enjoy!
Storage
- The pizza is best fresh but if you need to, you can keep it in the refrigerator for 3-4 days in an air-tight container.
- You can freeze the pizza after the first bake. Freeze with or without toppings and bake for 15 minutes at 400F/200C straight from frozen!
Expert tips
- You can make a large pizza by using the entire dough for a single crust instead of dividing it into two parts.
- If the dough is sticking to the rolling pin, add extra oil instead of flour to prevent drying out the crust.
Recipe FAQ
Yes, you can freeze the crust after the first bake together with the toppings (or without). Once ready to bake, pop the pizza into the oven at 400F/200C for 10-15 minutes until the toppings melt!
Yes!
Yes, use my buckwheat flatbread recipe for a yeast-free buckwheat pizza crust.
More buckwheat flour recipes:
Here are a few other buckwheat recipes without starches!
📖 Recipe
Buckwheat Pizza Crust
Equipment
- 1 pizza stone or a cast iron pan (you can also bake on a baking sheet)
- 1 Rolling Pin
Ingredients
- 320 grams water
- 15 grams whole psyllium husks (or 13g of psyllium powder)
- 310 grams light buckwheat flour
- 10 grams salt
- 7 grams instant yeast (or active dry yeast)
- 20 grams extra virgin olive oil
Instructions
- First, add water and psyllium husks to a medium-sized bowl and whisk to incorporate. Set aside for a couple minutes.320 grams water, 15 grams whole psyllium husks
- If using psyllium powder, add it to cold water and whisk quickly to prevent lumps from forming. Warm water speeds up clump formation!
- Note, that if you are using active dry yeast you need to save 100g of water to activate it.
- In the meantime add all the dry ingredients to a large mixing bowl and whisk to combine.310 grams light buckwheat flour, 10 grams salt, 7 grams instant yeast
- If using active dry yeast, you need to activate it in warm water first.
- Add the psyllium gel and oil to the bowl with the dry ingredients and mix.20 grams extra virgin olive oil
- You can use a mixer with dough hooks, a wooden spoon, or mix by hand!
- If the dough seems crumbly or dry, add 20g of water at a time until it becomes smooth.
- Cover the mixing bowl with a tea towel and leave it at room temperature (75F/24C) to rise for about 1-1.5 hours. The dough will puff up slightly but won't nearly double in size because we aren't using any additional starches!If your house is cold, place the bowl in the oven with the light on.
- Once the dough is ready, start preheating the oven to 400F/200C with the baking stone/sheet pan/cast iron pan (whatever you are baking on) inside.
- Turn the dough over onto a lightly floured working surface and shape it into a ball.Then, divide the dough into two equal pieces using a bench scraper or a knife and shape each one into a ball.I recommend baking on a cast iron pan or pizza stone for the best results!
- Place the dough onto a piece of parchment paper and roll it out into about 7-8in/20-22cm disc oiling the surface to prevent sticking as necessary, then form the edges.
- Once the oven is ready, carefully transfer the paper with the crust onto the baking dish (I use a cast iron pan) and bake for 15-20 minutes (20 min for crispier dough).Then add the toppings and return to the oven for an additional 10 minutes. Repeat with the other half of the dough and enjoy!
Notes
- The pizza is best fresh but if you need to, you can keep it in the refrigerator for 3-4 days in an air-tight container.
- You can freeze the pizza after the first bake. Freeze with or without toppings and bake for 15 minutes at 400F/200C straight from frozen!
- You can make a large pizza by using the entire dough for a single crust instead of dividing it into two parts.
- If the dough is sticking to the rolling pin, add extra oil instead of flour to prevent drying out the crust.
Natasha Levai says
A great recpie for those looking to bake without starches!