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.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/gluten-free-yeast-free-buckwheat-pizza-crust/