Eating locally: buckwheat flour pizza crust

Did you know buckwheat is not related to wheat at all but is actually a seed in the rhubarb family? It’s therefore gluten-free and it grows in Maine! Try this gluten-free pizza crust next time you make pizza, and bring your flavors that much closer to home. Check out our article “Recipes for the seasons” in the 2018 SunriseGuide for some great ideas for seasonal toppings, plus more gluten-free recipes for eating locally in Maine. (Hint: sea salt, maple syrup/honey and apple cider vinegar are all available locally, too!)

Recipe adapted from

2 1/4 cups buckwheat flour
1/2 cup tapioca flour or arrowroot
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 teaspoon garlic powder (optional)
1 cup warm water
1/4 cup extra virgin olive oil
1 tablespoon honey or maple syrup
1 tablespoon apple cider vinegar
Preheat oven to 375 degrees F.
In a medium-sized mixing bowl, combine the dry ingredients (buckwheat flour through garlic powder). Whisk together well.
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 little more water.
Oil a pizza stone generously with olive oil, or line a cookie sheet with parchment paper. 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. You may need to add extra olive oil or buckwheat flour 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. The crust is cooked when it is just slightly golden on top. If you like it crisper, leave it in the oven a little longer.
Top with your favorite toppings and pop back in the oven for another 10 minutes or so. Enjoy!

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