Description
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.
Ingredients
Scale
- 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
Instructions
- 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.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Supper
Keywords: buckwheat pizza crust