Buckwheat Pizza Crust
Recipe by Rose Diker
This pizza crust uses soaked buckwheat and millet and forms the most divine crust!
Raw buckwheat and raw millet must be soaked together in 2 cups of water for at least 2 hours but preferably overnight and kept in the fridge
Preheat the oven to 325F and oil a pizza pan (if you don’t own a pizza pan, feel free to use a regular baking pan or 2 cake pans)
In a blender, grind flax seeds and chia seeds to form a flour consistency and put to the side
Place soaked buckwheat and millet in a blender with the water it was soaking in and blend until a smooth consistency is formed
Add the flax-chia flour, sunflower seeds, salt, garlic powder, onion powder and paprika powder and blend to combine
Pour the pizza dough onto the pizza pan and use a flat spatula to even out (it should be a thin layer)
Bake for 55-60 minutes
This can be kept in the fridge for 1 week or in the freezer for 2 months
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