2-Ingredient Buckwheat Pizza Crust (Gluten-Free + Easy)

This is the kind of recipe that feels almost too simple to work… and then somehow becomes the pizza crust you keep making again and again.

Just buckwheat flour, baking powder, and water. No yeast. No flour blend. No waiting around for dough to rise. Just mix, press, bake, top, and suddenly it is pizza night.

The crust comes out lightly crisp around the edges, soft in the center, and sturdy enough to hold all your favorite toppings. It has that slightly earthy, nutty buckwheat flavor that feels a little more grounded and nourishing than a typical crust.

For busy nights, fridge-clean-out dinners, or when you want something gluten-free without buying five specialty flours, this one is hard to beat.

The original 2-Ingredient Buckwheat Pizza Crust recipe from Power Hungry inspired this recipe.

Why you'll love it

• Naturally gluten-free
• Nut-free
• Oil-free
• Yeast-free
• No rise time
• No flour blend needed
• Just a few pantry ingredients
• Crisp edges with a soft, sturdy center
• Vegan and dairy-free friendly
• Ready in about 25 minutes start to finish

What buckwheat adds

Buckwheat gives this crust a rich, nutty flavor that feels a little deeper than standard pizza dough. Despite the name, buckwheat is naturally gluten-free and not related to wheat. Light buckwheat flour gives a milder flavor, while darker buckwheat flour gives a richer, more rustic look and taste.

Time + Yield

• Prep: 5 minutes
• Bake: 13–18 minutes
• Total: About 25 minutes
• Makes: One 12-inch pizza crust

Ingredients

• 2 cups buckwheat flour
• 1 tbsp baking powder
• 1/2 tsp salt (optional)
• 1 cup water, plus more as needed

Instructions

1. Preheat oven to 350°F and lightly grease a 12-inch pizza pan or line a baking sheet with parchment.
2. In a bowl, whisk together the buckwheat flour, baking powder, and salt.
3. Add the water and mix until a thick, sticky dough forms. If it seems too dry, add another splash of water.
4. Press the dough onto your prepared pan into an even circle, about 12 inches wide. Slightly wet hands make this easier.
5. Pre-bake the crust for 5–7 minutes, until the top looks dry and slightly darker.
6. Add your sauce, cheese, and toppings.
7. Return to the oven and bake another 8–11 minutes, until the edges are crisp and the toppings are cooked.

My best tips

• Lightly wet your hands before pressing the dough so it does not stick.
• Do not skip the pre-bake. That is what gives the crust crisp edges instead of a soft center.
• Use a thin layer of sauce so the crust stays sturdy.
• If your dough looks dry, add another splash of water. If it looks too wet, add a spoonful of flour.

Topping ideas

• Marinara + mozzarella + basil
• Olive oil + roasted vegetables + goat cheese
• Pesto + mushrooms + caramelized onions
• White sauce + spinach + artichokes
• Dairy-free cheese + olives + peppers

FAQ

Is buckwheat gluten-free?

Yes. Buckwheat is naturally gluten-free even though the name makes it sound like wheat.

Can I make this ahead?

This crust is best made fresh since the baking powder loses strength over time.

Can I use another flour?

This recipe is specifically designed for buckwheat flour, so other gluten-free flours may not work the same way.