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Buckwheat Crust Pizza

  • Author: Maria Koutsogiannis
  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour 5 mins
  • Yield: 1 1x
  • Category: Healthy Pizza

Scale

Ingredients

  • 1/2 a cup buckwheat flour, save a tbsp for dusting
  • 1 cup cooked buckwheat (around 3/4 cup uncooked, add about 3 cups of water,stir occasionally, and add more water if needed. Should take about 25 minutes. ***you want it to be a bit overcooked so it is easy to work with)
  • 1 tablespoon spice/s or chopped/fresh herb of choice
  • Pinch of salt and pepper
  • 2 flax eggs (sub for 2 eggs)
  • 1 tbsp olive oil
  • Pizza toppings of choice

Instructions

  1. Line a baking sheet with parchment paper
  2. Drizzle 1/2 the olive oil and use hands to rub around evenly onto the parchment, and dust with with half the saved flour (1/2 a tbsp)
  3. Into a bowl combine the flour, cooked Buckwheat, fresh herbs, salt/pepper, and eggs
  4. Using your hands or a spoon begin to combine the ingredients until the dough sticks together easily, or till the consistency is even
  5. Form a ball (ish), and transfer it to the baking sheet
  6. Now roll into a large crust, I easily used my hands to form the crust, just make sure it isn’t to thick
  7. FOR RAW PIZZA TOPPINGS: bake for 35 minutes at 375C
  8. FOR BAKED PIZZA TOPPINGS: bake the crust for 10 minutes at 375C, then add your toppings and bake for another 25 minutes at 375C!