Gluten Free Buckwheat Pizza Dough

Buckwheat gluten free pizza

I love pizza. Apart from the fact that it’s yummy, it’s also a great way to use up practically any leftovers you have in the fridge. Some of my favourite toppings are pumpkin and blue cheese, Mexican beans, or Mediterranean vegetables.

However since going gluten free I haven’t been able to make my usual pizza dough. I first tried using corn tortillas as a base, which was great for a fast meal, but they crisped up a lot and it was like eating pizza on corn chips. So I began to search for a gluten free pizza dough recipe. There are tons out there, but I liked this one because I already had all of the ingredients in the house.

This recipe basically substitutes buckwheat flour for wheat flour. The result is a thin, crispy pizza base that is a little more crumbly than a wheat base. If you want a thick and chewy base, this is not for you, but as a thin, crispy base it works well.

Finally, a tip to find cheap buckwheat flour is to look in ethnic supermarkets. It can be very pricey in the supermarket and I was thrilled to find it for about half the cost at our local Indian shop. They also carry polenta much more cheaply than the supermarket.

Gluten Free Buckwheat Pizza Dough
Recipe type: Main
Cuisine: Italian
Serves: 2
(Adulterated from kitchen minions)
  1. Mix the yeast, 1 tablespoon of the buckwheat flour and ¼ cup of warm water in a small bowl. Set aside for 5 minutes.
  2. Mix 1¼ cups of buckwheat flour, ½ cup of warm water, salt and oil in a large bowl. Add the yeast mixture and mix until smooth. Slowly mix in the remaining buckwheat flour until you have a smooth ball of dough.
  3. Knead the dough on floured surface for around five minutes, until you have a ball of dough that sticks together but is not wet. Place the ball of dough back into the bowl, cover and allow to rise for 45 minutes to 1 hour. It will not rise much in this time, but that is okay. .
  4. While the dough is rising, dust your pizza stone with polenta, place it in the oven and preheat to 250C (500F). If you don't have a pizza stone, preheat a baking tray in the oven instead.
  5. When you are ready to make the pizza, stretch out the dough to the required size, remove the pizza stone from the oven and place the dough on top. Quickly place all of the toppings on top (it's a good idea to have them already prepped) and put it back in the oven. Cook for 10-15 minutes, until toppings are cooked and cheese is bubbly.
  6. Enjoy (and keep some leftovers for your lunch the next day if you can!)


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  1. Hey, thanks for this. I’ve been mostly gluten free for 6 months. The exception is always Pizza. I love pizza and could not find a good replacement crust. I’ll definitely give this one a try.

    Dan @ ZenPresence

  2. When I hear about buckwheat flour, I think about the Buckwheat Festival they had near to where I grew up. At that time, the main draw was buckwheat pancakes.

  3. That looks good. In our area, we have a natural foods store that sells from bulk bins. That’s my go-to spot for less common grains like buckwheat. While not cheap, it’s still a lot less than the grocery store. With buckwheat, I love buckwheat pancakes!

  4. This is about what you would expect for a gluten free pizza crust. It doesn’t rise at all once all the buckwheat is mixed in, so the yeast is a bit pointless unless you just like the yeasty taste. But it is crusty which is good enough for a thin crust pizza.

    • Thanks for stopping by and leaving a comment Curlee 🙂 I agree, my crust never seems to rise much either, and I’ve been meaning to update the recipes for ages. Thanks for the reminder!

      • Hi, was wondering if the recipe has been updated or do I need to exclude the yeast? Thank you, pizza is a really hard food to give up. I consider it a staple!

  5. Was just discussing gluten free pizza crusts with a friend this afternoon! Will share your recipe!


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