The buckwheat flour pizza is a gluten-free pizza because it is also made with rice flour. If you don’t have intolerance issues, you can use buckwheat and Manitoba flour or whole wheat flour, and it will still be a fantastic pizza. Since we are on a gluten-free diet to treat allergies, we tried it, and I guarantee that this pizza is fabulous: soft inside, crunchy outside, and then you can fill it in various ways, from a simple margherita to the pickles and cheeses you like the most.
Let’s find out how to prepare the buckwheat flour pizza right after the photo, as always!!
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the pizza with buckwheat flour
- 10.6 oz buckwheat flour
- 7.1 oz rice flour
- 0.5 oz fresh yeast
- 2 pinches salt
- 1 tsp sugar
- 1 tbsp extra virgin olive oil
- 8.8 oz mozzarella
- 5 cloves artichokes (in oil)
- 1 tsp dried oregano
- 8.5 oz tomato purée
- 6 sun-dried tomatoes in oil
- 12 black olives
Tools
- 1 Bowl (large)
- 1 Glass
- 2 Baking pans round for pizza
- 1 Wooden spoon
How to prepare the pizza with buckwheat flour
To prepare the pizza with buckwheat flour, first mix the two flours and sift them together in a bowl.
In a glass, dissolve the fresh yeast with the sugar in a little lukewarm water and let it rest for 10 minutes.
After the time has passed, start adding the water with the yeast, kneading with your hands or a wooden spoon.
Incorporate more water as needed until you obtain a homogeneous but not hard dough. I used 1.25 cups of water.
Finally, incorporate the salt and the oil.
Form a ball, cover the bowl with plastic wrap, and let it rise for at least 4 hours.
Then divide the dough into two and roll out two rounds, placing them on two greased trays with oil.
Cover and let rise for at least 2 more hours.
In the meantime, drain the artichokes and sun-dried tomatoes from the conservation oil and cut them into pieces, halve the black olives, and cut the mozzarella into pieces.
Preheat the oven to 450°F, then spread the tomato purée over the pizzas, salt, and season with dried oregano, then bake.
Bake for 7/8 minutes, then remove the buckwheat flour pizza, distribute the mozzarella and other ingredients on top, and bake for another 7/8 minutes, turning on the grill for the last 3 minutes if you want a nice golden surface.
Remove the pizza from the oven, let it rest for 5 minutes before cutting it, and serve.
ENJOY YOUR MEAL
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Storage of pizza with buckwheat flour
The pizza can be stored in the refrigerator for 2 days in an airtight container, and it is delicious even the next day at room temperature.
You can freeze the pizza, but let it thaw at room temperature before heating it in the oven at 266°F.
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