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!
We shared our low fat vegan mozzarella recipe in the previous post and we’ll share the recipe of the pizza as well really soon, so stay tuned.
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.
3 Ingredient Gluten Free Pizza Crust
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 2-4 1x
- Category: How to
- Cuisine: Vegan, Italian
This vegan, gluten-free pizza crust is so easy to make and also yeast and fat-free. Besides, it requires just 3 ingredients.
Ingredients
- 2 cups light buckwheat flour (280 g)
- 1 tsp sea salt
- 1/2 cup (125 ml) + 2 tbsp 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 Size: 1/4 of the recipe
- Calories: 201
- Sugar: 1.6 g
- Sodium: 139.5 mg
- Fat: 1.9 g
- Saturated Fat: 0.4 g
- Carbohydrates: 42.4 g
- Fiber: 6 g
- Protein: 7.6 g
What a fascinating blog! I love food, so whenever I found a site that has recipes on it, I will try to cook it when it’s my free time. I’m a bit curious about buckwheat, this is my first time to hear this. I did some research for furthermore information then I found this piece a while ago https://activatedyou.com/is-buckwheat-gluten-free/ it makes sense with me, it help as well to my diet. Anyway, thank you for sharing your article with us.
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.
★★★★★
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!
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Does it have to be buckwheat flour or can I substitute regular GF flour?
Hi Kate! You can use pretty much any GF flour you want 🙂
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!!
★★★★★
Hi Katherine! You’re so welcome 🙂 So glad you liked it!!!
No yeast? Does it rise at all? I do prefer “thin and crispy” pizza crust so am looking forward to making this recipe.
Hi Sharon! It doesn’t rise, but it’s so delicious and easy to make 🙂 Hope you enjoy it!
Hi! With this recipe, Can I make “galette”?
Hi Dila! I’ve never tried it myself, so I’m not sure, sorry!
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
Hi Val! Thanks a lot for your comment 🙂
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
Hi Sharon! Feel free to use other types of flour like brown rice flour or any kind you have on hand 🙂
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.
Hi Val! I prefer to use parchment paper, but it’s not necessary 🙂
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!
★★★★★
Hi Anneke! You’re so welcome 🙂 So glad you like it!
Hi! Can you bake this on the grill?
Hi Jean! I’m so sorry, but I’ve never tried it myself…
True to recipe. Delicious and easy to make.
★★★★★
Hi Misty! Thanks a lot 🙂
Has this recipe been tested with brown rice flour? Thanks !
Hi Sherry! Yes, and it works great 🙂
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).
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!
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.
Hi Leslie! I’ve never tried it myself, so I’m not sure, but I think it could work 🙂
What do you mean by 1/4 of the recipe? Is that one pizza?
Hi Adriana! No, it’s 1/4 of the pizza crust 🙂
hi there, can you freeze this dough?
Hi May! I’m so sorry, but I’ve never tried it myself, so I don’t know…
Looking forward to trying this!
Hi Behrooz! Hope you enjoy it 🙂
Looking forward to trying this! Could I replace the buckwheat flour with chickpea flour?
Hi Lisa! I haven’t tried it myself, so I don’t know. Sorry!
Modifying a spinach dip recipe that utilizes pizza dough for my daughter who is gluten free and allergic to potato starch. Thoughts?
Hi Cindy! I’m so sorry, but I’ve never made something like that. Have a nice day!
This is so simple. Love it and I will be trying it
★★★★★
Hi Denese! Thanks a lot 🙂 Hope you like it!
Excellent recepie😏! Thx. You rock!!!!
★★★★★
Hi Joe! Thank YOU so much 🙂 Have a nice day!
2 cups of flour to 1/2 cup + 2 tbs of water? Uhhh not! Took atleast 1.5 cups of water.
Hi Jor! It worked for me and other readers, but feel free to add as much water as you want 🙂
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%
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!
1 tsp salt = 2325mg sodium / 4 = 581mg sodium, NOT 139mg.
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 🙂
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 🙂
Wow! That looks yummy! This is quickly becoming my favorite food. Thanks for this.
★★★★★
Hi Megan! Thanks a lot 😀 Have a nice week!