Healthy GF Buckwheat Pizza Crust

Hi all! I am so excited to share this recipe with you! It is probably the healthiest, quickest and easiest gluten-free pizza crust recipe you will ever make, not to mention it’s yummy! It’s made entirely from buckwheat groats which are super nutritious and delicious. It is also kid-approved and husband-approved! Double winner!

And if you have been following me all along, you will find that this recipe is quite close to my flat bread recipe, with just a few tweaks.

Ingredients

2 c. Green, raw buckwheat groats (not, brown toasted ones!)
1 c. Milk (almond, cashew or coconut)
3 tbs. Grinded flax seeds
1 tbs. Dried rosemary
2 tbs. Dried oregano
2 tsp. Salt, or to taste
1 tsp. Paprika powder
1 Garlic clove

Instructions

1. Wash well and soak the buckwheat groats in water for 30 – 60 minutes.
2. Once soaked, rinse really well under running water.
3. Preheat oven to 400 F.
4. In the blender, blend all the ingredients together until smooth.
5. Line baking tray with parchment paper.
6. Spread the batter into a thin layer. This is key! You want this as thin as possible, but make sure you cover the entire baking tray with the batter.
Use a spoon to help smooth and even everything out.
7. Bake for 15 minutes.
8. Take out of the oven and place a few fork holes throughout the dough. Your dough should be somewhat solid by now. (If not, wait 5 more minutes to do it).
9. Flip carefully and place back in the oven.
10. Bake for another 10 minutes.
11. Take out of the oven and let cool down.
You can store it in the fridge for a few days or in the freezer for a month.

Stay tuned for my vegan pizza “cheese” recipe coming out soon!

Enjoy!