The gluten-free buckwheat crazy dough is my solution when I want to make a light and crispy savory pie, with just a few simple and wholesome ingredients.
If you’re looking for a crispy, light base, this gluten-free buckwheat crazy dough will become your favorite.
Made with just 4 ingredients: buckwheat flour, extra virgin olive oil, water, and salt.
No butter, no yeast and no resting time, ready to use immediately.
Perfect for savory pies, quick strudels or rustic dishes, it has a crumbly and rustic texture that makes it delicious.
✔️ Only 4 ingredients
✔️ No butter
✔️ No yeast
✔️ Ready in a few minutes
✔️ Perfect for savory pies
If you love this type of base for your simple and wholesome savory pies, check out these other recipes below:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups buckwheat flour
- 3.5 tbsps extra virgin olive oil
- Half teaspoon salt
- 1/2 cup water
Tools
Below is the list of tools I used to make the recipe.
For some of these, you will also find a clickable Amazon icon, so you can purchase them directly from here if you wish.
- 1 Bowl
- 1 Fork
- 1 Work surface silicone
- 1 Work surface wooden if you prefer
- 1 Rolling pin
- 1 Baking pan fluted 9.5 inches if making a savory pie
Steps
Take a large bowl and pour in the buckwheat flour and salt.
Mix well to distribute the salt evenly.
Make a well in the center of the flour and add the oil. Start mixing with a fork until it becomes crumbly.
Gradually add water, mixing first with a fork and then with your hands, until you form a compact but soft dough.
No need to rest this dough in the fridge.
Transfer the dough to the work surface, I now prefer silicone (washable and takes up little space when stored) but use whichever surface you prefer.
Roll out the dough with a rolling pin on parchment paper to the desired thickness.
If necessary, lightly dust with more buckwheat flour.
Fill as desired and bake in a preheated 356°F static oven for about 30-35 minutes, until the base is golden and crispy.
Below is an example of this gluten-free crazy dough, which I used to make a savory pie filled with mushrooms, potatoes, squash, onions, garlic, curry, oil, salt, mixed seeds on top, and Parmesan.
HERE ARE SOME TIPS⬇️:
✔️If the dough is crumbly, add a tablespoon of water to compact it. Sometimes absorption varies depending on the flours used.
✔️If it’s too soft, add a little flour.
✔️For an even more rustic version, don’t roll it out too thin.
Storing Gluten-Free Buckwheat Crazy Dough
Raw Dough:
Wrap the dough in plastic wrap or place it in an airtight container.
In the fridge: up to 24 hours
Raw Dough:
Wrap the dough in plastic wrap or place it in an airtight container.
In the fridge: up to 24 hours
Baked Savory Pie:
In the fridge: in an airtight container → 2-3 days
Reheating: oven at 300°F for 5-10 minutes to regain crispiness
It’s not advisable to freeze the baked pie as it loses crispiness.
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