Today I’m sharing my healthy buckwheat pizza crust that is completely gluten free and vegan! This base is lovely and soft in the middle and deliciously crispy round the edge. Use with your favourite toppings for the ultimate guilt-free pizza!
Healthy Buckwheat Pizza Crust (Gluten Free & Vegan)
Everyone loves pizza right? Unfortunately many of us have to say goodbye to ‘normal’ pizza when we embark on our healing journey as the gluten base and cheesy topping are a recipe for disaster when it comes to our skin. These foods trigger a response that causes inflammation, block your pores and causes your skin to produce excess oil. Pretty much everything we want to avoid when clearing our skin!
My boyfriend is a massive pizza fan (once, our local pizza place created a pizza called The Big John after him!) so I’ve been desperate to create a pizza that tasted great, looked great and was perfect for a Saturday night in front of the TV – without any of the negative skin effects! It also means I had a very tough critic in the shape on my pizza connoisseur boyfriend – but this recipe gets a massive thumbs up from him! Result!
I’ve tried all types of gluten free pizza crusts in the past including quinoa…coconut… Heck! I even tried cauliflower and sweet potato pizza crusts during a time when I believed that all grains were the devil and should be avoided at all costs! The thing is, if I’m completely honest, those cauliflower pizza crusts just don’t taste right and were such a faff to make! If you’ve had one, you’ll know! I mean – they taste nice, but they’re just not real pizza!
Grains or no grains?
There was a time during my acne healing that I was afraid of all grains and thought they may be contributing to my acne, but the truth is, they weren’t. I was just desperate to cut out everything and anything in an attempted to find the one food or food group that was causing my skin problems. The grains that do aggravate your acne are the refined, processed grains found in many supermarket foods and baked goods. However, whole grains and pseudo-grains (such as buckwheat and quinoa) are generally really well tolerated, full of nutrients and can have a really positive effect on your health. Even gluten grains like rye, spelt and whole wheat may be ok for you. I personally have a severe gluten allergy so these are an absolute no-go for me, but they can be part of a healthy diet and shouldn’t be feared like their distant refined relatives who have had all the vitamins, nutrients and fibre stripped out of them meaning that they offer no nutritional benefits to our bodies at all.
As with all foods, every one of us is different and you may need to experiment with different grains to see which ones work best for you.
While many people think that buckwheat is a cereal grain, I know – the name makes it really confusing! Buckwheat is actually a fruit seed that is related to rhubarb making it a great alternative for people who are sensitive to wheat or gluten.
Want the cheese recipe?! Get the recipe for my vegan macadamia mozzarella here
Peace, Love & Clear Skin
- 1 cup warm water
- 1 cup buckwheat flour
- 3 tblsp tapioca flour
- 1 tblsp apple cider vinegar
- 3 tsp coconut oil
- 1 tsp baking powder
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp dried oregano
- 250ml passata
- 5 fresh basil leaves
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp salt
- Preheat the over to 200 degrees C/400 degrees F
- Line 2 pizza trays/baking trays with grease proof paper and grease the surface with some coconut oil
- Using a whisk, mix all the ingredients in a bowl
- The mixture should be quite runny and similar to cake batter
- Divide the mixture between the two trays and use the back of a spoon to spread the mixture till it’s nice and thin
- Pop the pizza crusts in the over and cook for 15-20 minutes
- Take out the oven and switch the oven to grill
- Add your toppings and place the pizza under the grill for 5-7 minutes or until your toppings a cooked through (see notes)
- Add all the ingredients into a blender and blitz till smooth. This makes enough for about 6 pizzas so I usually freeze the extra sauce for later use...or John and I will just eat 6 pizzas in one week!
- When it comes to grilling the toppings, you'll have to do one pizza at a time. Once the first one is done, I'll put that one on the bottom rack of the oven, underneath the second pizza, while it's grilling to keep it warm!