Just a girl and her love for pizza! The real deal will always be my favourite, there is no denying that but, I like experimenting with different flours that are a little bit nicer on my digestive system. I made this crust with buckwheat flour to try something a little different (it’s gluten-free!).
Buckwheat Flour Pizza Crust
Ingredients
- 1 cup buckwheat flour light or dark
- 2 tablespoons tapioca flour
- 1 teaspoon baking powder
- Generous pinch of sea salt
- Generous pinch of black pepper
- 2 tablespoons nutritional yeast
- All the herbs + spices! I used garlic powder onion powder, dried oregano, dried parsley, dried basil - I didn't measure these but I put quite a bit. I like a lot of flavour. I would say I did about 2 tablespoons of each. Start with one and work your way up based on your preference.
- 1 cup filtered water
- 3 tablespoons extra-virgin olive oil
- Toppings of choice
Instructions
- Preheat oven to 400 degrees F and line a large baking sheet or pizza pan with with parchment paper.
- In a large bowl, add the buckwheat flour, tapioca flour, baking powder, nutritional yeast, salt, pepper and spices in stir to combine.
- Add the olive oil and water and mix until you get a dough like consistency. I should still be wet and like a cake batter consistency.
- Pour mix onto your pan, using the back of a spoon or a spatula, evenly spread (whatever shape you want - circle, square, rectangle, etc.) the batter as much as you can - you want the crust to be super thin (almost paper thin).
- Bake in the oven for 15-20 minutes.
- Remove from oven and add your topping.
- Put back in the oven for another 5-10 minutes to cook toppings.
- Cut into pieces and enjoy!
- I added the recipe to my website in a printable version too!
