Friday night we have the tradition of making homemade pizza. And last night was no different! Two of our good friends from out of the country stayed the night at our house, so we decided to include them in our pizza-making shenanigans.
I love making my own pizza because I can put exactly what I want on top and know what’s going into the sauce and crust. It’s also a fun activity to do as a couple or with friends, and everyone gets what they want!
I’ve been working on this crust recipe for awhile and been making it for several weeks now with much success! It is denser than a traditional “pizzeria” pizza crust but the whole grains give a rich base for your favorite toppings! It’s gluten-free, egg-free, nut-free, and vegan! Hope you like it!
Pizza’s on the Menu for Tonight:
Pizza #1: Sautéed red onion, garlic, and kale atop my new Gluten Free Buckwheat Flour Pizza Crust with a basil pesto (basil, garlic, olive oil, salt and pepper) and kalamata olives
Pizza #2: Veggie Pizza with peppers, red onion, tomato slices, zucchini slices, green olives, and banana peppers topped with fresh spinach on my Gluten Free Buckwheat Flour Pizza Crust with my favorite homemade Fresh Tomato Basil Marinara Sauce.
Pizza #3: BBQ Pineapple Pizza with BBQ sauce (recipe coming soon), fresh pineapple, green peppers, and caramelized red onion. Topped with fresh baby arugula!
Gluten-Free Buckwheat Flour Pizza Crust
- 2 1/2 cups buckwheat flour
- 3/4 cup quinoa flour or rice flour or other gluten free flour
- 1 tsp baking soda
- 1/2 tsp Himalayan or sea salt
- 1 tsp garlic powder
- 2 tbsp pizza seasoning or Italian seasoning
- 1 cup water
- 2 tbsp chia or flax seeds ground
- 1/4 cup hot water
- 1/2 cup olive oil extra virgin
- 3 tsp apple cider vinegar
- Preheat oven to 375 degrees F.
- In a large mixing bowl whisk together fours, baking soda, and seasonings.
- In a small bowl, mix the 1/4 cup hot water with the ground chia or flax seeds. Stir vigorously to prevent lumps and allow to sit for 3 minutes.
- Make a well/space in the center of the flour and pour in the remaining water, olive oil, and chia+water mix. Stir in a circular motion starting at the center until the dry mixture is completely mixed with the wet ingredients. Stir for 1 minute.
- Grease two cast-iron skillets or pizza pans with olive oil. Divide the dough in half and starting in the center press out evenly towards the edges. It may be slightly wet so spread carefully and press down making sure to not leave any holes or thin spots.
- Bake on center rack for 15-20 min until the edges are crispy and the bottom is browned. Remove from oven and spread with sauce or pesto and favorite toppings.
- Increase oven temp to 425 degrees. Return to oven and bake another 10-15 minutes or until toppings are cooked. You can also sauté toppings ahead of time for a shorter final cooking time (5 min). Pizza's can also be broiled to cook for 7-10 minutes.