Gluten Free Pizza Crust {made with buckwheat}


This soaked buckwheat pizza crust is the marriage of perfect crispiness and delicious pizza crust flavor. We have had Friday pizza night at our house for years and years and have gone through an array of crust recipes, including a delicious coconut flour pizza crust. This crust is a definite winner. It is grain-free and gluten free and has the stamp of approval from pizza lovers of all ages. 


Your crust may turn out light- as the one pictured, or a darker color, depending on your buckwheat flour and whether it buckwheat is hulled. Bob’s Red Mill Organic Buckwheat Flour

that I enjoy was always a very dark color, but since recently acquiring a grain mill and using hulled, organic buckwheat the flour produced is a light tan color and yields a light colored end product. Either way is yummy! 

One of the problems with trying to make a soaked pizza crust is that is can be hard to get the crust to turn out nice and crisp, as soaked baked goods tend to take a longer time to cook thoroughly. But, this crust turns our perfectly crispy every time.

As a side note, it is recommended to soak  grains and nuts as they contain enzyme inhibitors and phytic acid that inhibit digestion and mineral absorption. By soaking in an acidic medium such as whey, yogurt or lemon juice the digestibility and nutritional profile are improved. 

Soaked recipes such as this buckwheat pizza crust recipe may be prepared without including the step of soaking.  I’ve made this recipe both ways and it is well received either way. Use homemade roasted tomato sauce and you’ll be in pizza heaven.

Gluten Free Pizza Crust {made with buckwheat}

Serving Size: 8 slices or about 3-4 people

Gluten Free Pizza Crust {made with buckwheat}



  1. Mix together buckwheat flour, water and vinegar. Cover and leave out 12-24 hours.
  2. Preheat oven to 425 with pizza stone in oven for 30 minutes.
  3. Stir in remaining ingredients until well mixed. The texture will be thinner than a standard crust.
  4. Scrape dough onto pizza stone and drizzle with a bit of oil. Carfeully spread the dough out in a thin layer on the stone. Be extremely careful as the stone can burn you!
  5. Reduce oven heat to 400 and bake for 10 minutes.
  6. Top pizza with sauce and toppings and return to the oven, cooking crust directly on a lower oven rack, for 7-10 minutes. Cut and serve.
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27 comments to Gluten Free Pizza Crust {made with buckwheat}

  • Wow, wow, wow!! I am so excited to find a soaked buckwheat flour pizza crust! And it looks so crisp! I’m grain-free right now (doing the GAPS diet), but when I have finished GAPS I am trying this recipe out!

    • It really is delicious! We have really cut back on how much grain we eat, but do still eat some. I think this is a better alternative to a wheat crust for many, especially those avoiding gluten.

  • Okay, I have to try this. I have all the ingredients on hand, and would love to have a gluten-free crusts. I don’t have serious issues though I’m finding taking the wheat out of my diet makes me feel so much better.

    I would love for you to share this post at my new linky, Motivation Monday: http://alifeinbalance.net/motivation-monday/ We’re sharing posts about healthy living, healthy eating, recipes, fitness, and personal growth.

  • I am so excited to try this! I am gluten sensitive and try also to eat grain free, so this recipe is right up my alley. And I love buckwheat!

  • Oooh, I’m definitely putting this on my “to try” list. It looks amazing!

  • Joy

    Thanks for this recipe. We used to have Pizza almost every Friday night, then we went on the GAPS Diet. I’m glad we can have pizza again.

  • Vicki

    Seems like this is too dry? Not sure what I did wrong, but I think I need to add more water.

  • This is amazing!! Really tasty and a perfect pizza dough substitute! I am so excited for this recipe thank you!!!

  • Angie Kuch

    Please help! I have tried to make this crust two times and I cannot get it to turn out! Today, I soaked it and it was much dryer than your picture so when I baked it for 10 min, it was too hard and crispy that I couldn’t even make the pizza. We are grain free and I bought 5 lbs bulk dark buckwheat flour and want to make this a regular! Any suggestions are very much appreciated! Thank you!

    • Maybe your oven runs a bit hotter than might. You might try either cutting back the cooking time or reducing the temperature. The crust is not good when it gets overcooked. Hope that helps!

  • Jean

    Thanks Katie:
    Really wanted this to work but, like others my dough was very thick from the first, step, difficult to mix in the rest on day two.
    I used the bulk buckwheat flour from them bin at my healthfood store. Getting it on the hot stone was very difficult because it was a dough ball.

  • Ann

    Why is there no yeast in this recipe?

  • Sonya

    After trying a tasty, but floppy cauliflower recipe, I did some more searching. This will be my next attempt, but before I do, I’m wondering about the final step of baking the pizza directly on the lower rack. Do you mean to slide it off the stone and bake it without the stone? I tend to over analyze and wanted to double check. Thanks

  • I know you have been getting lots of questions as to why the crust is too dry. What I noticed is that in the ingredient list you say 1/2 cup of water. Does that mean 1/2 cup of water with the apple cider vinegar that you soak which makes a very dry mix? Or does it mean add 1/2 a cup of water to the mix after soaking it? So would you be adding enough water with the apple cider vinegar to make a doughy consistency and letting that soak and then later when you have to add the rest of the ingredients you are adding 1/2 cup of water to that also.

  • Bella

    Hi, Katie.

    I’m an experienced gluten-free baker and used Arrowhead Mills Organic Buckwheat flour. I followed the directions exactly and ran into the same problem as several others who posted that the mixture is very dry. I knew something was wrong right away but soldiered on because it’s my rule to always follow the directions exactly as written the first time when trying out a new reipe. It’s only fair. Then if it works at all I’ll make some minor changes, if necessary, to tweek it a little more to my liking.

    Right now the dough is in a very “dry soaking” stage sitting on my kitchen counter. It’s been there over night and I’m just about to add some more water to it to get it to a speading consistency before proceeding with the rest of the recipe. I’m still going to attempt to get it right because I hate to waste ingredients.

    If it turns out OK I’ll post back!

    If you can find the time, it would be helpful if you would please post your video and/or address this problem for us. Thank you!


  • gv

    Thank you, Katie, for this recipe. I tried it this evening beginning last evening w/ the soak. I read through the comments and decided maybe I’d put one more T. of water in and I thought it came out great ~ a thin, crisp, crust that had some real tasty flavor to it. I might even add some herbs next time, like parsley, basil and oregano. I’m always looking for some new pizza crust alternatives and this one’s a keeper. I’ve taken a picture but don’t know how to upload. I loaded the pizza up w/ peppers, onions, mushrooms, garlic, cheese and an organic dandelion sauce I found in the Natures section of our grocery store.

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