Buckwheat Pizza Crust
This buckwheat pizza crust is made with psyllium to keep it soft and yeast to add the traditional pizza flavor!
Servings: 2 medium pizzas
Calories: 648kcal
Cost: 5$
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
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!
- 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.
Nutrition
Serving: 1pizza crust without toppings | Calories: 648kcal | Carbohydrates: 118g | Protein: 21g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 1965mg | Potassium: 928mg | Fiber: 22g | Sugar: 4g | Vitamin C: 0.01mg | Calcium: 93mg | Iron: 7mg
