Buckwheat Pizza Crust
Pizza is a much beloved staple comfort food in the United States (and elsewhere). It’s been a long journey to begin with to figure out how to make a respectable pizza without all of its traditional key ingredients (cheese, wheat flour crust, etc.), but we’ve managed pretty well. I was concerned that on the candida diet I might not be able to have pizza, and since we have pizza on a fairly regular basis this was going to be a difficult hurdle to overcome.
But, we figured it out. And it’s pretty good! Although it’s not quite the same as regular pizza with sautéed vegetables and brewer’s yeast cheese, it’s definitely a fun and worthy alternative. This buckwheat recipe packs in all the nutrients of buckwheat without overdoing the distinctive buckwheat flavor. I’m very excited to continue experimenting with this buckwheat pizza crust recipe!
- 3/4 Cup Buckwheat Flour
- 1/4 Cup Oat Flour
- 1/2 Cup Tapioca Flour
- 1/2 Tsp Himalayan Pink Sea Salt
- 1/4 Tsp Baking Soda
- 1/2 Tsp Garlic Powder
- 1/2 Cup + 4 TBSP Warm Water
- 10 Tsp Aquafaba
- 2 TBSP Olive Oil
- 1Tsp Vinegar
- Preheat the oven to 350 degrees.
- Mix all ingredients together thoroughly with a fork until all clumps are gone. The batter should be thin.
- Line a cookie sheet with parchment paper. Spread the crust batter evenly over the cookie sheet.
- Bake the crust for about 10-20 minutes; the crust will be crackly on top and relatively firm to the touch.
- If you're following the candida diet, serve with steamed vegetables tossed with extra virgin olive oil and Italian herbs on top of the crust along with a sugar free marinara sauce (or a homemade tomato sauce following the candida diet guidelines).
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