While no one in our family suffers from celiac or a gluten-sensitivity, I’ve enjoyed trying alternatives to wheat. Playing around in the kitchen is not only a necessity to feed our family of 7, but a much-enjoyed hobby of mine as well.
Honestly, I think I personally feel much better without wheat, and my taste buds are slowly getting used to different tastes.
Instead of overhauling our diet overnight, the goal has been to simply replace our staple foods with various options. It’s fun to experiment on muffins, breads or biscuits. 
Most recently, I tried a new pizza crust recipe since my family enjoys this dish. Really simple to whip up, this time freshly ground buckwheat flour was the main ingredient choice.
Hope you enjoy!
This recipe was adapted from the cookbook Nourishing Meals.
- DRY Ingredients:
- 2¼ cups freshly ground buckwheat flour
- ½ cup sweet white rice flour
- ½ tsp sea salt
- ½ tsp baking soda
- ¼ tsp garlic powder
- 1.5 tsp xanthan gum
- WET ingredients:
- 1 cup warm water
- ½ cup extra virgin olive oil
- 1 TBsp honey
- 1TBsp apple cider vinegar
- Preheat oven to 375 degrees F.
- Combine and whisk together dry ingredients in a large bowl.
- In another bowl, combine wet ingredients and then pour into dry ingredient bowl. Whisk together well. Dough will be thin like cake batter; add some water if too thick to whisk. Dough will thicken as it sits.
- Oil a pizza stone generously with olive oil. With oiled hands, scoop out the dough and work into a thin crust to cover the stone. Use extra oil as needed to keep hands from sticking to the dough. Once shaped, bake the dough for about 15 minutes or until crust is slightly golden brown; bake longer for a crispier crust.
- Top with your favorite topping and return to oven for 7-10 more minutes. This crust must be baked before adding toppings.
