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Vegan Zucchini 'Meatballs'
I didn't find raw groats at the store, so I went ahead and got the buckwheat flour. The "crust" turned out very dark in color, but will make a very good flatbread! I know you have a flatbread recipe, but we need to avoid xanthan gum. You are a lifesaver to me right now, and you've changed my once sad boy because of his allergies to an excited boy who gets to have pizza and crackers after all.
This is a great crust but I don't have a pizza stone, can you recommend an alternative cooking process? I tried a cookiesheet with lots of olive oil but the crust stuck to it and I had to eat the pizza off the cookiesheet with a fork, good but not not the same.
I made this while away from home, staying in a student house that is less than well stocked in the kitchen as far as equipment goes. I managed to make the cheese in one of those "bullet" blenders.
It was mostly smooth but left some big chunks of macademia nut. You could just fish them out, I left them in. For the crust, I cooked it on a cookie sheet with parchment paper - that is the secret to no sticking. I would also recommend using half the dough for one pan to get a good crispy crust! Oh also, I made the tomato sauce using 9 - 10 small "dry grown" tomatoes not watered so they are small and flavorful.
Just blended it all up and then cooked it for about 20 minutes until sauce-like consistency. It looked like real pizza and the cheese melted and bubbled kind if like real cheese. My non vegan wheat loving crowd in a new Low inflammation diet loved it.
We will Also make the crust again - thicker with olives and such as a foccacia bread - with pine nuts on top. This made the three weka ahead of allergen free for us vegetarians seem doable. I pairs his with a spinach and arugala salad with sweet pea sprouts and celery and sesame seed soup that I added some rice protein powder to- itnkade it seem like cream Of celery soup- it was good as well.
Thank you for this amazing recipe. Mcdougall's diet that is plant based with no oil. Do you think this recipe would work without the oil? What would you use as a replacement? I love this recipe! It's perfect for my current needs. I actually make it without oil someone asked about that. I just leave the oil out and spread the dough out on parchment paper.
It comes out fine. I just made some of the crust as a snack and sliced it up into strips. I cut the recipe in half and made a thin crust pizza using higher heat and a little less cook time. Also I spread the dough on parchment so I could easily use my pizza stone for the family's "regular" pizza too. Slide one off, slide the other on! My buckwheat flour was darker than yours.
You have to like buckwheat, which I do, but the kids didn't care for it. Anyway, thanks for the recipe! What is the purpose of the tapioca flour or arrowroot starch? What would happen if we only used buckwheat? Thanks for the recipe! I didn't have tapioca flour so I took a chance and used ground flaxseed. I added some more water and it took quite a bit longer to get crispy, but it turned out great! Really easy and great flavor! I'd love to hear your feedback with my recipes.
If you make any changes or substitutions then please share what you did so others can learn. If you have a question about a recipe, please leave it here. I will do my best to answer it when I have time. Comment moderation is in place. Your comment will be only be visible here once I publish it. Thanks and Happy Cooking! I am not sure how many of you have fond memories of pizza. From what we hear, pizza is sorely missed when going gluten and dairy-free.
This yeast-free, gluten-free and xanthan gum-free crust recipe is a newer creation of mine. I do have another yeast-risen sorghum crust that I haven't shared yet.
What I like about this recipe is that it only has a few ingredients and can be prepared in a snap! I have made this recipe several times, sometimes making a quadruple batch for large gatherings. It turns out great each time. I have replaced the tapioca flour with arrowroot powder and it works too, though I needed to add a few extra tablespoons of water to the dough.
The predominant flour in this recipe is raw buckwheat flour. Raw buckwheat flour, made from grinding raw buckwheat groats, is quite delicious and very mild in flavor. It is not gritty at all and is light in color. The raw groats are soft and can easily be ground in a coffee grinder one preferably not used for grinding coffee beans.
I use the dry container of my Vitamix now but used to use a coffee grinder before the day of the Vitamix! Just make sure you keep grinding until a soft powdery flour is formed.
Buckwheat is super nutritious! Did you know that buckwheat is not a grain but rather a seed related to rhubarb and sorrel? The nutrients in buckwheat help to control blood sugar and lower harmful LDL cholesterol.
Thin Buckwheat Pizza Crust. Use this recipe to make your favorite pizza with all of your favorite toppings! Bob's Red Mill sells gluten-free cross-contamination taken into consideration raw buckwheat groats. You can purchase them through their website in bulk or from amazon. Since the crust needs to be completely cooked before adding the toppings you'll need to make sure larger veggies, such as mushrooms, are cooked prior to adding them as a topping. I like to roast my veggies in the oven tossed in olive oil and sea salt to top the pizza.
My kids love this crust by the way. Preheat oven to degrees F. In a medium-sized mixing bowl, combine the dry ingredients buckwheat flour through garlic powder. In a separate bowl combine the liquid ingredients.
Pour the wet into the dry and whisk together well, until you see long dough strings formed. The dough will be thinner, more like cake batter. If it is too thick to whisk, add a tad more water. Oil a pizza stone generously with olive oil. Scoop out the dough it will begin to thicken as it sits and with oiled hands work the dough into a thin sheet covering the pan.
I use a 12 x inch stone baking sheet, though I think a larger pan would produce a thinner, crispier crust. You may need to add extra olive oil to the top of the dough or your hands to prevent sticking.
Once it is shaped, bake the crust for about 15 to 20 minutes. I found that the timing can be very different depending on the oven and altitude.
I made this recipe again while visiting family. The crust is cooked when it is just slightly golden on top. You can pull some off the side to check for doneness, you'll know when it is cooked. If you like it crispier leave it in the oven a little longer. Return pizza to oven until desired doneness. I usually put it back in for another 10 minutes or so.
Browse my main dish recipes. Look for great salad recipes. Search for gluten-free breads. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet.
Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: She is also the co-author of The Elimination Diet book.
Connect with her on Facebook , Twitter , Pinterest , and Instagram! Anonymous December 29, at 7: Sandy December 29, at 9: Anonymous December 29, at Lauren December 29, at Linda December 29, at Sarah December 29, at Fayinagirl means Free One December 29, at Anonymous December 29, at 4: Kelly December 29, at 5: Kate December 29, at 7: My Year Without December 30, at 7: Ali December 31, at 3: January 1, at 4: Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container. Make sure your water is not too hot or it could kill the yeast which will cause your dough not to rise at all.
The ideal temperature for the water should be between F degrees and F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that's not warm enough for proofing active dry yeast. Can I use instant yeast: Yes, if using instant yeast, you do not need to wait for it to froth up, you can just add all the ingredients to your bowl and mix.
Can I freeze the dough: Just place the dough in a large freezer plastic bag, let out as much of the air as possible and freeze for up to 3 months. How do I bake the pizza: Preheat your oven to its highest temperature, mine goes to F. You can use a pizza stone or a baking sheet just make sure you spray some cooking spray over the baking sheet. If using a pizza stone, heat it up first. Once you top your pizza, bake it for 8 to 10 minutes or until the crust is golden to dark brown.
Nutritional information is just based on pizza dough. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used. This post may contain affiliate links. Your purchase helps support my work and helps in maintaining this blog, while at no extra cost to you. Your email address will not be published. Notify me of follow-up comments via e-mail. This site uses Akismet to reduce spam. Learn how your comment data is processed. Can anyone tell me what I did wrong?
I put the dough in the oven F and did not put my toppings on because I assumed they would burn and the dough would need to cook a little bit first. I took it out after 8 minutes and it was overcooked on top, but uncooked on the bottom. So luckily I had a second batch of dough ready. I only used half the dough the 2nd time because the first batch was way too thick.
I put the toppings on the dough and cooked it F for about 15 minutes and it came out great. As we mentioned in the text of this post, this dough is meant to be baked after the toppings are added.
Sounds like your first crust was also too thick. Love it I added1tsp garlic powder for flavor and spread 2tbl of pesto over dough before I loaded it up. Question — if I used vegetable oil instead of olive oil, will that make a huge difference in the dough? Olive oil is definitely used for the flavor but you can use vegetable oil instead, you can even mix vegetable oil with olive oil if you want.
Thank you so much for sharing this recipe, Jo!!! I look forward to trying your other recipes. This pizza crust is simple to prepare and has a very mild flavor which helps make the real pizza toppings shine. My boyfriend enjoyed it a lot and it reminded him of a Pizza Hut crust in a good way.