• Serves: 4
  • Prep Time: 20 minutes
  • Cooking Time: 20 minutes
  • Difficulty: easy

Friday night in my house is quite often pizza night. It’s the end of the week, the weekend is upon us and for some reason pizza just feels right.

There’s one little hitch though. I need to, ahem, lose a few pounds. That means that I need to be a little careful with the kind of things I put on top of my pizza and generally into my mouth. But that’s no reason to sacrifice taste.

In fact there’s another little plus to this pizza: using buckwheat flour instead of standard flour means it’s also gluten free. Not bad, right?

Maybe just a little warning for the absolute pizza-purists among you. Buckwheat has slightly different taste to normal flour and it will make your pizza taste just a little more earthy. So, if all this sounds good, then here’s my recipe.


here's what you'll need...

For the base:

  • 300g buckwheat flour
  • 150ml warm water
  • 2tbsp olive oil

 For the topping:

  • 200ml passata
  • 3tbs tomato purée
  • 1 medium onion
  • 2 small garlic cloves
  • 2 tins (112g) tuna in brine
  • 3 half-fat mozzarellas
  • fresh basil

Gluten Free Buckwheat Pizza Ingredients

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Buckwheat Pizza Post 1


Buckwheat Pizza Post 2


Buckwheat Pizza Post 4


set oven temp: 200C/gas mark 4

here's how it's done...

  • 1

    Preheat your oven to 200C (180C fan).

    To make the dough, mix together the flour, olive oil and water,  mix well and then knead until it forms a firm and fairly dry ball. Add a little bit more flour if needed. Set the dough aside and leave to rest whilst preparing the topping.

    Buckwheat Pizza Step 1

  • 2

    Crush the garlic with a garlic press and mix with the tomato purée and passata until well combined.

    Buckwheat Pizza Step 2

  • 3

    Half the onion and cut into thin slices.

    Buckwheat Pizza Step 3

  • 4

    Roll out the dough on a lightly floured surface until it’s roughly the size of your baking tray. The dough should be relatively thin. Just fold over any overlapping dough – this isn’t about perfect edges.

    Buckwheat Pizza Step 4

  • 5

    Now it’s time to put the toppings on – the tomato mixture, then the onions and then the tuna.  Simply rip the mozzarella into small chunks and scatter, put the basil leaves on top and drizzle with a little extra olive oil.

    Buckwheat Pizza Step 5

  • 6

    Put the tray in the oven and bake for 20 minutes or until crispy.

    Buckwheat Pizza Post 3

    That’s it. I really hope you’ll like it. Enjoy your pizza with some mixed salad leaves and a glass of red wine.

    Bon Appétit!


By Carole Poirot on 28.04.14

Guest Contributor

2 responses to “Gluten-Free Buckwheat Pizza”

  1. KareninStLouis says:

    Sounds delicious and waaaay easier than the cauliflower crusts I’ve been making. But, I need a sense of size. Can you tell me the dimensions of the baking tray you used for this amount of dough? Thank you!

  2. Carmen Mendoza says:

    Great recipe, thank you for sharing! Can you use another oil such as sunflower oil?

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