Buckwheat pizza dough

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This is a great gluten free recipe using the traditional pizza dough making method. Buckwheat flour is a high fiber, high protein alternative to white flour. It has a lovely, rich, nutty flavor and a very high nutritional value. Dough turned out lovely and crunchy and I loved the taste.


  • 1 3/4 cups (165 g) buckwheat flour
  • 2 1/4 tsp (7 g) dry yeast
  • 3/4 cup (177 ml) warm water
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tbsp olive oil


  1. In a large bowl mix together yeast, 1/4 cup (60 ml) warm water and 1 tbsp of buckwheat flour. Set aside for 5 minutes.
  2. Pour rest of the water and half of the flour in to the same bowl. Add salt, pepper, olive oil and stir till smooth.
  3. Knead the dough on a floured surface for about 10 minutes by adding the rest of the flour.
  4. Form the dough in to a ball, place in to a bowl and cover with kitchen paper.
  5. Let the dough rise in a warm place for about an hour or till doubled in size.
  6. After the dough is done rising press and spread the dough on to a pizza pan or baking tray.
  7. Preheat oven on to 220 C. Add your toppings and bake for about 15-20 minutes or till cheese is bubbling.
  8. Remove from oven, slice and serve 🙂

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