I really didn’t know how to introduce this recipe. I mean pizza speaks for itself doesn’t it? Truthfully, I’ve never met anyone who didn’t like pizza. From making the crust to adding your toppings of choice it’s a no fail meal. Now that I think about it, I really don’t think I have ever made the exact same pizza twice. That’s the beauty of it, the toppings are endless. Whatever you have on hand can potentially work on a pizza from meat, cheese and vegetables to fruit and chocolate, if you prefer to make a dessert version. The part of the meal that really makes a pizza a pizza is well the crust, of course. There are so many types of crusts you can make and with various flowers, meals, vegetables, spices, and the list goes on. As I tend to limit my grain intake but still want that crispy crust like base for my toppings I prefer using buckwheat flour. It’s such a great gluten-free and grain-free flour that not only holds a ton of nutritious value but tastes great too. My Buckwheat Almond Flour Pizza Crust dough makes one large pizza but can easily be halved and made into smaller ones or frozen for later use. It’s a great thing to have pre-made when you need a quick meal idea. I guarantee this will be your go-to pizza crust recipe for a quick, healthy homemade version.
Don’t forget to post your pictures of your pizzas and tag me on Instagram so I can see your yummy creations! Fair warning though, if your pictures look really good (which I’m sure they will) you may be setting yourself up to host your next dinner party…pizza dinner party.
Buckwheat Almond Pizza Crust
Makes: one large crust/Bake time: 15 minutes
- 1 ½ c almond meal (I made my own by grinding my own raw almonds in a food proccessor)
- 1 ½ c buckwheat flour ( I used Bob’s Red Mill)
- 1 tsp baking powder
- ½ tsp sea salt
- ½ tsp dried parsley
- ½ tsp dried oregano
- ½ tsp dried thyme
- 2 tbsp olive oil
- 2 flax eggs (2 tbsp flax seeds + 6 tbsp water)
- Additional water if needed
- Preheat oven to 350F. Line a pizza stone or baking sheet with parchment paper or non-stick mat and set aside.
- Make the flax eggs in a small bowl and set aside to sit for about 5 minutes.
- Combine the dry ingredients, almond meal, buckwheat flour, baking powder, salt and spices.
- Add in the oil and flax eggs and mix well.
- If still too dry add in additional water, one tablespoon at a time, until a ball of dough forms.
- Place the dough in the center of the pan and lay another piece of parchment paper or mat on top. Using a rolling pin, roll out the dough until you get a thin, even crust.
- When you get it to the desired shape and size remove the top parchment or mat and carefully holding on to the bottom piece flip over onto the pan and then slowly peel away the other piece of parchment. If you get any rips just patch them up.
- Bake for about 15 minutes before adding toppings of choice.
*For a great topping idea check out my Breakfast Pizza recipe!