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 Vitamix now but used to use a coffee grinder before the day of the Vitamix! 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 Sauce, your 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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