Learn how to make pizza crust using buckwheat, a healthy pseudo grain. Enjoy it as a base for all your favourite pizza toppings, or simply top with grated cheese and and melt it for a sublime, kid-friendly snack.
Dare I say that I prefer “alternative” pizza crusts to the “real” thing? I have seen many recipes for pizza crusts using all manner of alternative ingredients, from quinoa to cauliflower to sweet potato. That got me wondering if it would be possible to create a gluten-free pizza crust using cooked buckwheat as a base.
I am happy to report that it was not only possible, but incredibly easy and delicious! Let me show you how it’s done.
Making this buckwheat pizza crust is actually easy. You’ll start by cooking buckwheat and allowing it to cool. Once cool, add it to a food processor along with eggs, salt, garlic, baking powder, oregano, basil, and extra virgin olive oil. Process until smooth.
Line a cookie sheet with parchment paper and scoop the dough out onto it. Wet your hands and gently/carefully push the dough down and out into an oval shape about 1/4 of an inch in thickness. (The thickness is up to you; it depends on how thick of a pizza crust you like).
Bake at 425 degrees F for 17-18 minutes, or until golden brown on top. Remove from the oven, let it cool, and then top with your favourite pizza toppings. Alternatively, you can top with grated cheese and then bake for 5 minutes at 400 degrees F and broil for 1 additional minute to brown the cheese. If you take this route, I love slicing the crust into matchsticks (pictured) and dipping them in pesto! It makes the most amazing snack or side dish, particularly with this Black Bean Quinoa Sweet Potato Salad.
This recipe makes enough for one pizza crust, so feel free to scale it up as you like!
more pizza recipes
- Roasted Broccoli and Artichoke Pizza
- Vegan Pizza Dough Breadsticks with Caramelized Onion Cashew Dip
- Roasted Broccoli and Artichoke Pizza
I hope that you love this buckwheat pizza crust! If you make it, let me know how you enjoyed it by leaving a comment and rating below. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
An easy and healthy pizza crust made with buckwheat, eggs, garlic, and herbs. A great alternative to pizza crusts made with flour and perfect for those who cannot eat gluten.
- 1/2 cup raw buckwheat groats
- 1 cup water
- 2 large eggs
- 1/2 teaspoon fine sea salt
- 4 large garlic cloves, minced (or to taste)
- 1/2 teaspoon baking powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 tablespoon extra virgin olive oil
- Place the buckwheat groats and water in a small saucepan. Add a pinch of salt and bring to a boil over high heat. Reduce heat to low, stir, and cover. Cook for 15 minutes. Remove from the heat and let it cool.
- Once cooled, place the cooked buckwheat in a food processor fitted with the ‘S’ blade. Add the eggs, salt, garlic, baking powder, oregano, basil, and olive oil. Process until smooth.
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- Scoop the dough out onto the baking sheet. Lightly wet your hands and carefully press the dough down into an oval measuring about 1/4 of an inch thick. (The thickness is really up to you; a thicker crust will take more time to bake, while a thinner crust will take less time.)
- Bake for 17-18 minutes, or until golden brown on top and it no longer sticks to the parchment paper.
- If topping with cheese to make buckwheat cheese bread (as per my suggestion in the post), reduce the oven temperature to 400 degrees Fahrenheit. Top the crust with 3/4 cup of grated cheese, return to the oven to bake for 5 more minutes, and broil for 1 minute.
- If using the crust for pizza, top with your desired toppings and return to the oven for 10 minutes at 400 degrees Fahrenheit.
- Category: Supper
Keywords: buckwheat pizza crust