Monday, December 28, 2009

Thin Buckwheat Pizza Crust (Gluten-Free, Yeast-Free, Vegan)


I am not sure how many of you have fond memories of pizza. From what we hear, pizza is sorely missed when going gluten and dairy-free. This yeast-free, gluten-free (and xanthan gum-free) crust recipe is a newer creation of mine. I do have another yeast-risen sorghum crust that I haven't shared yet. What I like about this recipe is that it only has a few ingredients and can be prepared in a snap!

I have made this recipe several times, sometimes making a quadruple batch for large gatherings. It turns out great each time. I have replaced the tapioca flour with arrowroot powder and it works too, though I needed to add a few extra tablespoons of water to the dough.

The predominant flour in this recipe is raw buckwheat flour. Raw buckwheat flour, made from grinding raw buckwheat groats, is quite delicious and very mild in flavor. It is not gritty at all and is light in color. The raw groats are soft and can easily be ground in a coffee grinder (one preferably not used for grinding coffee beans). I use the dry container of my Vita-Mix now but used to use a coffee grinder before the day of the Vita-Mix! Just make sure you keep grinding until a soft powdery flour is formed.

Buckwheat is super nutritious! Did you know that buckwheat is not a grain but rather a seed related to rhubarb and sorrel? The nutrients in buckwheat help to control blood sugar and lower harmful LDL cholesterol.


Thin Buckwheat Pizza Crust

Use this recipe to make your favorite pizza with all of your favorite toppings! Bob's Red Mill sells gluten-free (cross-contamination taken into consideration) raw buckwheat groats. You can purchase them through their website in bulk or from amazon.com. Since the crust needs to be completely cooked before adding the toppings you'll need to make sure larger veggies, such as mushrooms, are cooked prior to adding them as a topping. I like to roast my veggies in the oven (tossed in olive oil and sea salt) to top the pizza. Pictured here is the crust topped with my Easy Homemade Pizza Sauce, fresh spinach leaves, Macadamia Nut Cheese, and fresh basil. My kids love this crust by the way. Enjoy!

2 1/4 cups "raw" buckwheat flour
1/2 cup tapioca flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 teaspoon garlic powder
1 cup warm water
1/4 cup extra virgin olive oil
1 tablespoon honey or agave nectar
1 tablespoon apple cider vinegar

Preheat oven to 375 degrees F.

In a medium-sized mixing bowl, combine the dry ingredients (buckwheat flour through garlic powder). Whisk together well.

In a separate bowl combine the liquid ingredients. Pour the wet into the dry and whisk together well, until you see long dough strings formed. The dough will be thinner, more like cake batter. If it is too thick to whisk, add a tad more water.


Oil a pizza stone generously with olive oil. Scoop out the dough (it will begin to thicken as it sits) and with oiled hands work the dough into a thin sheet covering the pan. I use a 12 x 15-inch stone baking sheet, though I think a larger pan would produce a thinner, crispier crust. You may need to add extra olive oil to the top of the dough or your hands to prevent sticking. Once it is shaped, bake the crust for about 15 to 20 minutes. I found that the timing can be very different depending on the oven and altitude. (I made this recipe again while visiting family). The crust is cooked when it is just slightly golden on top. You can pull some off the side to check for doneness, you'll know when it is cooked. If you like it crispier leave it in the oven a little longer.

Top with Pizza Sauceyour favorite toppings, and Macadamia Nut Cheese. Return pizza to oven until desired doneness. I usually put it back in for another 10 minutes or so. Source: www.NourishingMeals.com.

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40 comments:

  1. This looks tasty...any additional info on the macadamia nut cheese?

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  2. Thank you. Thank you. Thank you. Yes, I have missed pizza! This sounds amazingly simple and ultimately nutritous! Now I'm curious about the sorghum flour recipe with yeast.

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  3. Fantastic Ali! Thank you! I'd like to second that request for the macadamia nut cheese. I make a cashew millet cheese (from www.aboverubies.com) that I thin out a little and spread on pizza, but since macadamia nuts are much higher in fat I bet they would make a much cheesier topping! =)

    Keep those recipes and cooking lessons coming! They're great!

    Barbara

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  4. This sounds wonderful! I love making pizza crusts from scratch, this one (and your upcoming one =D) sound absolutely delicious!

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  5. Yeah! I am so excited to have a healthy crust recipe to try with the family!!! I don't have the buckwheat groats or the grinder but do have regular buckwheat flour. Do you think this will work okay?

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  6. Fabulous! We're definitely going to have to try this. =)

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  7. Thank you Ali, for a yeast free pizza crust! Any that I find in the store always have baker's yeast (not to mention eggs and dairy), which is on my list of allergies. Can't wait to try this!

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  8. This sounds fantastic! Love the nut cheese topping too! XOXO

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  9. Thank You! Can't wait to give it a go in the kitchen!
    Kate

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  10. I'm so happy to see buckwheat in this recipe. I love buckwheat and can't wait to try out this recipe. I'm always on the hunt for a good pizza crust. There are a zillion recipes out there but I want the most delicious AND healthiest version.

    It looks like it would make a great foccacia-style bread, too, with olive oil, sun dried tomatoes, onions, basil and pine nuts....

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  11. So buckwheat, isn't wheat?

    Pardon my ignorance. My husband is wheat free and I have not used buckwheat for him.

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  12. Thanks, hope you all enjoy! And no, buckwheat is in no way related to wheat. It is a seed that is related to rhubarb.

    Happy New Year! -Ali :)

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  13. Ali, do you happen to know how many cups of buckwheat groats it takes to make 2 1/4 cups of flour, or is it a variable thing?

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  14. Jennifer - Hmm, not sure how many cups of groats = 2 1/4 cups flour. I usually grind a bit at a time then store the remaining in a jar. If you do figure it out let me know. Happy Cooking! :)

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  15. I make a lot too and then save it. I made a guess with 2 cups of groats and came out with about 3 cups of flour.

    The pizza turned out great! It was very easy to prepare and I didn't feel as if I used every pan/utensil in the kitchen to make it. Hurray for fewer dishes!

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  16. Thanks Jennifer, glad you enjoyed it! :)

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  17. Can I replace the tapioca with something? I can't have it. Maybe almond flour? Coconut flour?

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  18. Its in the oven right now. I used almond flour instead of the tapioca. I realized that you don't use a cookie sheet, but a pizza stone sheet. I have a pizza stone, but the pizza would never come off of it if I poured it on there. So I put it on parchment onto a cookie sheet and that was a bad idea. The water in the recipe soaked my paper, never seen anything like it. We will see how it turns out.

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  19. Valen - I wish I had gotten to this sooner. I would use arrowroot in place of the tapioca. In fact, I have tested it this way and it works great. Can you eat arrowroot? I hope your version with the almond flour turned out ok. Almond flour doesn't absorb moisture like tapioca or arrowroot so I am not sure how it would bake properly.

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  20. My pizzas turned out great thanks!

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  21. Ali, thank you for posting a pizza recipe!! Hands down, pizza is the thing I crave for which I can't find a satisfying substitute. I appreciate it!

    I'm wondering if you know of a yeast-free option that does not contain buckwheat? While I appreciate its nutritional value, the taste bothers me (same with quinoa). Plus, my coffee grinder will not grind the groats finely enough, so my crust (and the cinnamon rolls you posted, which I also really appreciate) will not come out with that smooth, desired texture.

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  22. Valen - wonderful - glad it worked out! :)

    Johanna - I do have two other yeast-free, gluten-free pizza crust recipes that don't contain buckwheat. One is a cornmeal crust and another is a thin crispy crust with a variety of flours. You may want to check my blog list at the bottom left of this blog. There are many other gluten-free bloggers who may have what you are looking for. I would check Affairs of Living first. All of her recipes are yeast-free/gluten-free. :)

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  23. My crust turned out quite dark due to the type of buckwheat flour I was using. The crust was almost black, but not burnt. It tasted great in spite of the color. It had a nutty flavor and the crust was slightly cakey, and reminded me of Pizza Hut.

    I am already gluten free and run www.glutenfreemaui.com and my girlfriend is now on the elimination diet to figure out what it is that is upsetting her stomach.

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  24. This is a terrific pizza crust and perhaps better than most flour/yeast crusts I have tried. Bravo! For the sauce I used only olive oil, crushed garlic and pepper. This recipe works great for traditional Italian style pizza. Thanks!

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  25. I'm a vegan & wheat free, leaning towards a sugar free/processed grain free diet. I love your blog & recipes!!! This has become my favourite pizza crust recipe. It's so nice to eat a pizza with my hands - no knife and fork!! It's not crumbly like other GF pizza bases. And I'm someone who isn't a big fan of buckwheat but this crust is so yummy & healthy.

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  26. I made this pizza for my daughter's school pizza party that they were having. My daughter and I really enjoyed it except we both agreed that the tomato/pizza sauce was just a little bit too sweet for our taste buds. In fact, there was a lot of left overs and my daughter wanted me to scrape of both of the sauces and just eat the bread and veggies intstead. I think that that is what I will do next time I make this recipe. But it was very tasty and enjoyable! Thanks for sharing this!

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  27. do you have a recipe for the macadamia nut cheese?

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  28. this crust tunred out great! My kids didn't comment on the darker then normal crust color. Just thought it tasted good. You give good instrutions on how the dough should mix and spread out. I'm newer to GF baking & the texture of the batter/dough takes some getting use to.
    Thanks

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  29. Just made this. Delicious! Kids loved it too. Now to test it on the super picky, not on a non-gluten diet husband...

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  30. Ali, I am not able to have buckwheat right now due to a food intolerance. Could I replace it in this recipe with another gluten-free grain? If so what would you recommend? I am looking for a gluten-free, yeast-free pizza dough recipe?
    Thanks, Mary P.
    P.S. Excited to try the nut cheese!

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  31. Thank you (again)! Yesterday I tried your quinoa crackers. My 5yo loved them. Today, I saw this crust recipe. I am so excited to be able to let my son still have pizza.

    I have to confess, I did mess up with this. I didn't find raw groats at the store, so I went ahead and got the buckwheat flour. The "crust" turned out very dark in color, but will make a very good flatbread! I know you have a flatbread recipe, but we need to avoid xanthan gum.

    Anyway, thank you! You are a lifesaver to me right now, and you've changed my once sad boy because of his allergies to an excited boy who gets to have pizza and crackers after all.

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  32. This is a great crust but I don't have a pizza stone, can you recommend an alternative cooking process? I tried a cookiesheet with lots of olive oil but the crust stuck to it and I had to eat the pizza off the cookiesheet with a fork, good but not not the same.

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  33. I made this while away from home, staying in a student house that is less than well stocked in the kitchen as far as equipment goes.

    I managed to make the cheese in one of those "bullet" blenders. It was mostly smooth but left some big chunks of macademia nut. You could just fish them out, I left them in. Cheese is AMAZINGLY delicious.

    For the crust, I cooked it on a cookie sheet with parchment paper - that is the secret to no sticking. I would also recommend using half the dough for one pan to get a good crispy crust!

    Wonderful recipe!

    Oh also, I made the tomato sauce using 9 - 10 small "dry grown" tomatoes (not watered so they are small and flavorful). Just blended it all up and then cooked it for about 20 minutes until sauce-like consistency. AMAZING!

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  34. Wow! It looked like real pizza and the cheese melted and bubbled kind if like real cheese.

    My non vegan wheat loving crowd in a new
    Low inflammation diet loved it.

    We will Also make the crust again - thicker with olives and such as a foccacia bread - with pine nuts on top. Really nice ...

    This made the three weka ahead of allergen free for us vegetarians seem doable.

    I pairs his with a spinach and arugala salad with sweet pea sprouts and celery and sesame seed soup that I added some rice protein powder to- itnkade it seem like cream
    Of celery soup- it was good as well.

    Thank you for this amazing recipe.

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  35. We eat Dr. Mcdougall's diet that is plant based with no oil. Do you think this recipe would work without the oil? What would you use as a replacement? Katie

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  36. I love this recipe! It's perfect for my current needs. I actually make it without oil (someone asked about that). I just leave the oil out and spread the dough out on parchment paper. It comes out fine. I just made some of the crust as a snack and sliced it up into strips. Next time I make it as a snack I'll leave the garlic out b/c my kid wants to eat it with jelly :)

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  37. I cut the recipe in half and made a thin crust pizza using higher heat and a little less cook time. Also I spread the dough on parchment so I could easily use my pizza stone for the family's "regular" pizza too. Slide one off, slide the other on! My buckwheat flour was darker than yours. You have to like buckwheat, which I do, but the kids didn't care for it. Anyway, thanks for the recipe!

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  38. Hi! What is the purpose of the tapioca flour or arrowroot starch? What would happen if we only used buckwheat?
    Thanks for the recipe!

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  39. This was delicious! I didn't have tapioca flour so I took a chance and used ground flaxseed. I added some more water and it took quite a bit longer to get crispy, but it turned out great! Really easy and great flavor! Thanks!

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Thanks, and as always, Happy Cooking! Ali & Tom