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Rice and Buckwheat Flour Pizza (gluten-free)

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Adjust Servings:
100 g of Buckwheat flour
80 g of Brown rice flour
150 g of Tapioca starch
7 g of Dry yeast
8 g of Salt
8 g of Psyllium husk
10 g of Sugar white
20 g of Extra Virgin olive oil
1/2 tbsp. of Garlic powder Or freshly pressed garlic
250 ml of Water Room temperature water

Rice and Buckwheat Flour Pizza (gluten-free)

  • 1h 30 min
  • Serves 8
  • Medium




As you already know, gluten-free baking has its specific features. One of them is that we don’t get a crispy golden brown crust. But that’s the only thing this dough will lack compared to a genuine Italian pizza from the oven! Everything else will be! The dough is delicious, soft and fluffy, making a great pizza!

You should give it a shot!

P.S. Please remember that working with gluten-free dough is not the same as working with conventional dough. Gluten-free dough is not so elastic and you can’t stretch it. Therefore, we will roll it out and form the edges by hand.

The recipe makes two medium pizzas.

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First, mix all the dry ingredients in a large bowl. Then add the water, dried or freshly pressed garlic and olive oil to them. Mix everything well into a thick, uniform dough and let sit for 10 minutes.


Next, place the dough on a silicone mat sprinkled with rice flour. Knead the dough inward for about two minutes, sprinkling with rice flour if necessary. Divide the dough into two equal pieces and roll each one into a ball. Wrap them in a plastic wrap and set aside for 40 minutes to an hour to rise. The time will depend on the temperature in the kitchen. The dough should increase noticeably.


Preheat the oven to 250°C convection or as high as the oven will allow, then heat a baking sheet in the oven.


Place the baking paper on the work surface and carefully spread out one piece of dough no thinner than 5 mm thick. Shape the edges with your hands if necessary. You can also make a thicker crust if that's your preference. Top with tomato sauce and your favorite pizza fillings. Garnish with cheese (or vegan cheese). Put the filling in a thin layer so the dough will bake through.


Remove the heated baking sheet from the oven, transfer the sheet of baking paper with the pizza on it and immediately set it in the oven on the lower level.
Bake the pizza for about 10 to 15 minutes until cooked through.
Bon Appétit!

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2 Comments Hide Comments

I made this recipe, and I really liked it! I was afraid the dough would come out undone, but it was perfect after 15 minutes at 250 Celsius! Maybe it was a little bit chewy, probably because of the tapioca starch, so next time, I’ll try to add the same amounts of tapioca/buckwheat.

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