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.
Love it? Leave a rating!
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.
Servings:
PRINT
PIN
COMMENT
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
Did you try this recipe?Leave a comment below and let me know how it turned out!
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!