Gluten-Free Buckwheat Pizza
Prep time
Cook time
Total time
Created for you by:
  • Gluten-Free Buckwheat Pizza Crust
For the Crust
  • ½ cup brown rice flour
  • ½ cup buckwheat flour (I ground ½ cup of toasted buckwheat in the coffee grinder)
  • ¼ cup flax meal
  • ¼ cup arrowroot starch
  • 1 tsp honey
  • ¼ cup olive oil
  • ¼ cup water (or as needed for desired doughyness)
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp herbs of choice
What I used to top my pizza
  • A layer of basil mixed with olive oil, and garlic then onions, artichoke hearts, sun-dried tomatoes, zucchini, sweet potato (sliced with a veggie peeler), onion, lightly steamed broccoli, lightly steamed asparagus, grated carrots and a sprinkle of goat milk cheddar.
  • Additional ideas: tomato sauce, raw tomatoes, kale, spinach, arugula, mushrooms, olives, bell peppers, soft goat’s cheese or feta, hot peppers etc.
Make It Like So
  1. Preheat oven to 350.
  2. Mix dry ingredients together thoroughly including salt and herbs
  3. Add olive oil and honey and mix.
  4. Add water slowly until desired consistency is reached. Dough should stick together if you cup it in your hands.
  5. Remove from mix bowl and plunk onto a sheet of parchment paper. Add another sheet over top and roll out the dough with a rolling pin- to about ¼ inch thickness.
  6. Place parchment paper onto cookie shee.t or pizza pan and bake for 15-20 minutes until feels slightly dry
  7. In the meantime, wash and chop veggies (and you may want to steam some of the tougher ones
  8. Remove pizza crust from oven and layer on the good stuff.
  9. Return to oven for another 15-20 minutes.
  10. Remove from oven, slide onto a cutting board and cut into pieces with a sharp knife.
Recipe by Meghan Telpner at