You have asked us for a vegan pizza crust so many times, so here it is. It requires only 3 ingredients and is yeast and fat-free, yay!
You can see the dough in the picture above and then the dough onto our pizza pan just before baking in the picture below. I'm in love with the pizza pan, our pizzas are so pro now, but you don't have to use it, a baking sheet is also a great choice.
This pizza crust is not as fluffy as others, but it's much healthier and so easy to make. We love it and is the recipe we always use on a daily basis.
Tips:
- You can also use other types of flour like brown rice flour or if you eat gluten, feel free to use rye, spelt or whole wheat flour as well. The amount of water will vary depending on the type of flour or the brand you're using.
- Remove sea salt if you want, but it will make your pizza taste much better.
- Add some healthy fat if you want. I prefer my pizza crust fat-free, but it's up to you.
📖 Recipe
3 Ingredient Gluten Free Pizza Crust
This vegan, gluten-free pizza crust is so easy to make and also yeast and fat-free. Besides, it requires just 3 ingredients.
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Servings: 4
Ingredients
- 2 cups light buckwheat flour
- 1 teaspoon sea salt
- ½ cup 125 ml + 2 tablespoon water at room temperature
Instructions
- Preheat the oven to 400ºF or 200ºC.
- Mix all the ingredients in a large mixing bowl with a spoon and then use your hands until well combined. You may need to add more or less water, so add it gently until you get the perfect dough, neither too sticky (add more flour), nor too dry (add more water).
- Flatten the dough on a lightly floured surface, then transfer it to a pizza pan or a baking sheet (line it with some parchment paper) and bake for about 5 minutes.
- Remove from the oven, add your favorite ingredients and bake for another 5 to 10 minutes.
Nutrition
Serving: 1serving | Calories: 201kcal | Carbohydrates: 42.4g | Protein: 7.6g | Fat: 1.9g | Saturated Fat: 0.4g | Sodium: 139.5mg | Fiber: 6g | Sugar: 1.6g
Tried this recipe?Leave a comment below and let me know how it was!
Donna Zimmerman says
Is it possible to use Pamelas bread flour for this recipe, I have not seen light buckwheat flour in stores.
Iosune says
Hi Donna! I've never tried it myself, but I guess any type of flour should work. Keep in mind you may need to add more or less, though 🙂
Rhonda R Sneed says
Can this be made in a air fryer thanks it sounds good
Iosune says
Hi Rhonda! I've never tried it myself, so I can't help you, sorry!
Jonah says
I see servings but what would that translate to for this crust?
Frances says
I'm going to give this a try with Brown Rice flour. Sounds easy 🙂
Would I be able to use my dough for Calzones and/or Panzorottis?
Iosune Robles says
Hi! I haven't tried it myself but I think it would work 🙂
Aadya says
Hi! Tried the pizza. It was great! Thank you.
Iosune Robles says
Hi! So glad you liked it 🙂
Amanda M Wills says
can you pre make and do the first cook and then freeze, or freeze after the roll out part?? or are they best fresh, not freeze well??
Iosune Robles says
Hi Amanda! I prefer them fresh but, feel free to freeze the crust before baking it 🙂
Lisa Sellers says
Hi! I'm going to try this recipe this evening! Can you tell me what size (diameter) pizza it makes? Thanks!
Iosune Robles says
Hi! Medium-sized pizza 🙂 Don't know the exact diameters, sorry!
Rupa says
Hi Iosune,
Thanks so much for this recipe. I made this yesterday and it turned out to be quite tasty! Really enjoyed it!
I added 1-2 tbsp of rice flour. The crust was a little dense, as would be expected since we are using GF flours. Can I add something else to make the crust a little less dense (e.g. baking soda/ baking powder / vinegar etc). If yes, what would be the ideal quantity to add for the measurement that you have given?
Really loved this recipe. Can't wait to try it again, and hopefully make it a bit less dense this time!
Thanks.
Iosune Robles says
Hi! Thanks for your kind comment 🙂 I think it is not possible to make the crust a little less dense. Maybe you can use a different gluten-free flour next time!
Abby says
How many pizzas does your recipe make?
Iosune Robles says
Hi Abby! One pizza 🙂 Hope you like it!
Amelia says
Does this recipe work if use half of the ingredients to make 1/2 as much (say, if you are cooking for one)?
Iosune Robles says
Hi Amelia! Yes, it will work 🙂 Hope you like it!
Mary says
I used normal buckwheat flour as opposed to light buckwheat flour and had use a bit more water. It had a really earthy, nutty flavour and I brushed some EVOO on the crust because I was worried it would dry out. It was great with some pizza sauce, fresh mozzarella, and basil. Would make this again!
Iosune Robles says
Hi Mary! Sounds so good 🙂 I'm so glad you enjoyed it!
Dan says
Thank you so much for this!
It was so easy to make for how delicious it was!
Perfect for the later stages of the candida diet.
Iosune Robles says
Hi Dan! So glad you enjoyed it 🙂 Have a nice day!
Duane says
Can I sub In a mix of rice flour and wheat flour or will it throw off the consistency?
Iosune Robles says
Hi Duane! Feel free to use any type of flour but, remember that the amount of water will vary 🙂 Have a nice day!
Travis Penner says
Worked out great!! Would definitely make again
Iosune Robles says
Hi Travis 🙂 I am so glad you liked it!
Adrienne says
Can I use Almond Flour for this recipe? Thanks.
Iosune Robles says
Hi Adrienne, feel free to use Almond Flour. Just remember that the amount of water will vary. Have a nice day 🙂
Chrissy says
I just made this , I love love love it, crunchy , slightly nutty . Topped with basil , Roma tomatoes, red onion and mozzarella. Delicious !!
Iosune Robles says
Hi Chrissy!! That sounds amazing! Thank you for sharing it with us! Have a nice day!
Mayen says
Hi! All I have on hand is the regular buckwheat flour with the black specks. Can I use that for this recipe? Thanks!
Iosune Robles says
Hi Mayen! Yes, you can use that! Have a nice day!!!
Dita says
Hello. Do you think that recepte would work also with dark buckwheat flour?
I really want to try this recepie. 🙂
Iosune Robles says
Hi Dita. Yes, It should work the same. Dark buckwheat flour has more fiber and stronger flavor, apart from that, I don´t see any problem. Tell us your experience with it. Have a nice day!
Gabrielė says
So simple and neutral tasting crust... but I like pizza with it actually more than a regular crust! Thanks for the recipe 😊
Iosune says
Hi Gabriele! Thanks a lot 🙂 So glad you liked it!
Berto says
Surprisingly simple!
I have made countless buckwheat pizza crusts in the past and stumbled onto this one via a search. I used a dark buckwheat flour from WinCo bulk bins. Had to add more water to get it form a dough, then rolled it out with a pin. I put my pizza stone in the oven at 400F and then realized I had no tomato sauce! All we had was ketchup, so that is what we used, sprinkled a bunch of italian seasonings on top, followed by cheese, garlic, onions, olives mushrooms, cherry tomatoes, topped with a cracked egg in the middle. Baked the whole pie on top of the hot stone for almost 15 minutes and had no idea what to expect. It was so delicious! The crust came out amazing.
Iosune says
Hi Berto! Sounds so good 🙂 So glad you enjoyed it!
Daniela says
I finally found a gluten free pizza crust that I like, it’s crunchy, chewy and doesn’t have the strong taste that buckwheat can have at times.
Thank you!
Iosune says
Hi Daniela! You're so welcome 🙂 So glad you enjoyed it!
Kate says
Does it have to be buckwheat flour or can I substitute regular GF flour?
Iosune says
Hi Kate! You can use pretty much any GF flour you want 🙂
Katherine Andjelkovich says
I just made it with the GF flour I had on hand, it was amazing!! I'm amazed that this was only three ingredients. The crust was deliciously chewy and so good. Thank you!!
Iosune says
Hi Katherine! You're so welcome 🙂 So glad you liked it!!!
Sharon says
No yeast? Does it rise at all? I do prefer "thin and crispy" pizza crust so am looking forward to making this recipe.
Iosune says
Hi Sharon! It doesn't rise, but it's so delicious and easy to make 🙂 Hope you enjoy it!
Dila says
Hi! With this recipe, Can I make “galette”?
Iosune says
Hi Dila! I've never tried it myself, so I'm not sure, sorry!
Val says
I am sorry, I misspoke, Treblec Farine de Sarrasin is French buckwheat flour, not Italian. Needed to make corrections if someone gets interested in finding it. It’s available at Amazon, but 1.5 times cheaper at YummyBazaar.com
Iosune says
Hi Val! Thanks a lot for your comment 🙂
Sharon says
What makes this better than regular buckwheat flour in taste or in baking? It is quite expensive at Amazon but you must buy 11 lb bag at Yummy Bazaar! :0
Iosune says
Hi Sharon! Feel free to use other types of flour like brown rice flour or any kind you have on hand 🙂
Val says
Wow! Just 3 ingredients, awesome! I recently got Italian very fine buckwheat flour Treblec Farine de Sarrasin (like 00 grade, the finest flour of all) for making crepes / wraps - they came out so delicious! My husband is strict no gluten, no dairy, he was so happy with these crepes. Want to try same flour for your pizza. Your pizza pan has large holes. Does dough go through them? Do you use parchment paper ? Thanks.
Iosune says
Hi Val! I prefer to use parchment paper, but it's not necessary 🙂
Anneke Vliegen says
A few months ago we started eating vegan and oil-free. This recipe has been a true blessing, esp. since our son and I are both sensitive to gluten and milk as well. Easy to prepare, and with the freedom to add any ingredients as topping there is scope for loads of variety, always tasting great. Thank you!
Iosune says
Hi Anneke! You're so welcome 🙂 So glad you like it!
Jean says
Hi! Can you bake this on the grill?
Iosune says
Hi Jean! I'm so sorry, but I've never tried it myself...
Misty says
True to recipe. Delicious and easy to make.
Iosune says
Hi Misty! Thanks a lot 🙂
Sherry says
Has this recipe been tested with brown rice flour? Thanks !
Iosune says
Hi Sherry! Yes, and it works great 🙂
George says
Does sticky rice flour (glutinous rice flour) work instead?
Also, could this be done as a wild yeast sourdough?
(Note for other curious readers: glutinous rice doesn't actually have gluten in it).
Iosune says
Hi George! I'm so sorry, but I haven't tried it so I don't know, but I don't think it's going to work as it's a flour with a high starch content, I would use brown rice flour instead. I can't help you with the second question either. Have a nice day!
Leslie says
Do you think I'd be able to make pizza rolls with this dough? Think cinnamon rolls with with pizza ingredients. I usually use a premade dough but we are switching to vegan and my 4 year old is freaking out about pizza rolls being gone forever.
Iosune says
Hi Leslie! I've never tried it myself, so I'm not sure, but I think it could work 🙂
Adriana says
What do you mean by 1/4 of the recipe? Is that one pizza?
Iosune says
Hi Adriana! No, it's 1/4 of the pizza crust 🙂
may says
hi there, can you freeze this dough?
Iosune says
Hi May! I'm so sorry, but I've never tried it myself, so I don't know...
Behrooz says
Looking forward to trying this!
Iosune says
Hi Behrooz! Hope you enjoy it 🙂
Lisa says
Looking forward to trying this! Could I replace the buckwheat flour with chickpea flour?
Iosune says
Hi Lisa! I haven't tried it myself, so I don't know. Sorry!
Cindy York says
Modifying a spinach dip recipe that utilizes pizza dough for my daughter who is gluten free and allergic to potato starch. Thoughts?
Iosune says
Hi Cindy! I'm so sorry, but I've never made something like that. Have a nice day!
Denese Depeza says
This is so simple. Love it and I will be trying it
Iosune says
Hi Denese! Thanks a lot 🙂 Hope you like it!
Joe says
Excellent recepie😏! Thx. You rock!!!!
Iosune says
Hi Joe! Thank YOU so much 🙂 Have a nice day!
Jor says
2 cups of flour to 1/2 cup + 2 tbs of water? Uhhh not! Took atleast 1.5 cups of water.
Iosune says
Hi Jor! It worked for me and other readers, but feel free to add as much water as you want 🙂
Rebecca says
Twice now but I find that the dough takes an extreme amount of effort to form. It doesn't keep together and is quite messy. After a long time it looks ok to roll. Am i doing something wrong? I am following the method 100%
Iosune says
Hi Rebecca! If you're using the same ingredients and following all the stepts, I don't know... If it's to dry, add more liquid and if it's too wet, add more flour. You could also keep the dough in the fridge for a while before making the pizza. Hope it helps!
Al says
1 tsp salt = 2325mg sodium / 4 = 581mg sodium, NOT 139mg.
Iosune says
Hi Al! I can't remember the web I used to calculate it, but I've checked Calorie Count and 1 tsp sea salt has 468mg of sodium 🙂
callista says
I think I have found the website you've used, as it says 1g sea salt has 468mg sodium. 1/4 tsp is 1.2g so according to that site, a whole tsp would be 4.8g so would contain about 2246mg sodium.
I will try the recipe though, I have been looking for a nice pizza base, I'll let you know how I get on 🙂
Megan Davis says
Wow! That looks yummy! This is quickly becoming my favorite food. Thanks for this.
Iosune says
Hi Megan! Thanks a lot 😀 Have a nice week!