Yeast-free Gluten-free Whole Grain Pizza Dough

Yeast free Gluten free Whole Grain Pizza Dough

 

I am usually a pretty patient person when it comes to cooking, but when my sister requested pizza for dinner and it was already 6 o’clock, I had no desire to start making a pizza dough containing yeast. As you know, when a recipe is yeast-based you have to let it rise twice for about 40-60 minutes each time.

 
 

Yeast free Gluten free Whole Grain Pizza Dough

 

I made 2 pizzas, one of them being a Margherita (using the Cauliflower Cream Cheese) and the other was a Spinach Curry Pizza. However, it still got quite late before they were done (probably around 19.30) and by then the sun was long gone. I simply do not possess the necessary equipment or skills to take nice photos without natural daylight (try it for yourself, it is horrible). I was so excited to share the recipes with you guys, but since I hardly got any good shots of it, I have to wait a few days until I remake them. I did get some pictures of the crust though, so you can use your favorite toppings as you wish.

 

Just as a quick note, I really recommend you check out this E-Book written by Nicole Porter. I, along with lots of other bloggers, contributed with recipes and the concept behind the book is really great. Her blog is still under construction though, but you can buy the book through her site by clicking on the tab called “ebooks”. I was lucky enough to get a free copy, and I have been loving reading all the different recipes. They are categorized into either Paleo, High Protein, Clean Eating, Allergy Friendly and Vegan (I think you can guess where my recipes are), and the layout is clean and easy to navigate through. If you want to read more about it click here!

 

Yeast free Gluten free Whole Grain Pizza Dough

 

Pictured above: “Cheesy” Nacho Taco Pizza.

 

But without further a due, here is the recipe!

 


Ingredients, makes 2 medium sized pizzas:

  • 2 cups water
  • 1 cup buckwheat flour
  • 1 cup brown rice flour
  • 1/2 cup almond flour
  • 1/2 cup ground flaxseeds
  • 2 tbsp nutritional yeast (optional)
  • 2 tsp baking powder
 

Directions:

1. Preheat the oven to 200 degrees Celsius/390 degrees Fahrenheit. In a bowl, whisk together all the dry ingredients before adding in the water. Let this sit for about 10 minutes, before spreading it out on a baking sheet using a spatula (see picture below). The dough will be a lot more “batter-like” than regular pizza dough, but still not in any way runny.
 

Yeast free Gluten free Whole Grain Pizza Dough
 
2. Place the dough only into the oven and let this cook for 10-15 minutes, or until you can see that the top of the pizza crust is not doughy (see picture below). This is to prevent you from having to eat raw dough (yuck), so it is a very important step. Take the pizzas out of the oven and spread on whatever topping you want, before placing it in the oven again and cook until the filling and crust is the consistency you wish (usually between 15-30 minutes). Then simply remove the pizzas from the oven, slice it up and enjoy!

 

Yeast free Gluten free Whole Grain Pizza Dough

 

Yeast free Gluten free Whole Grain Pizza Dough

 

Personally this is hands-down the best pizza crusts I have had since going vegan and gluten-free (I even got my little sister to eat them, which is a massive compliment considering she usually only likes white flour pizzas).

 

I hope you love this as much as we did, and let me know if you did!

 

Comments

  1. says

    Tak for din fine opskrift! Jeg har set så mange opskrifter, men man kan ikke købe deres Amerikanske produkter i Skandinavien! :(

  2. says

    Hmmm sorry to bother you but is it possible to switch the almond flour for something different or would that taste gross? I am just new to making all these things myself and don’t know what goes with what.

    • says

      Texture-wise you can use additional buckwheat or brown rice flour, but I am not sure how it will taste. I think it would work fine though. The only way to know is by trying it out, right? :)

  3. Sahara says

    I didn’t have any almond flour so I replaced it with more buckwheat flour, and it was delicious!! Thank you so much for this recipe! Next time I’ll get almond flour though, I felt like the buckwheat taste was just a little too strong without it. But still very good :D

  4. Margaret says

    Thank you soooo much for this recipe!!! I can’t have yeast, gluten, or dairy, so I had pretty much given up on pizza. But then I made this tonight, piled it high with green and yellow peppers, green and black olives, mushrooms, and pineapple and boy was it delicious!!! I think I never realized how many flavors I was missing out on drowning everything in cheese and now I have a great gluten free, yeast free, dairy free crust that I can count on! I did not have any buckwheat flour, so I ground up some millet and made millet flour and that seemed to be a fine substitution. I did use the nutritional yeast (yum!) but just realized I totally overlooked the baking powder (I didn’t even realize it was on the recipe – whoops!). It still came out great – I will add the baking powder next time and it will probably come out a little fluffier, although this was amazing. Thank you, thank you, thank you!!!

  5. maria says

    can i change the 1 cup buckwheat flour
    1 cup brown rice flour for another thing? i couldnt find them in my country

  6. Kenley says

    Has anyone tried freezing these? I’d love to be able to make a few at a time, pull them out of the freezer, add toppings, and throw it in the oven after work!

  7. Victoria says

    I feel inspired. I think I will try making this pizza dough and the samosa recipe. I’m impressed by all of the healthy recipes you have going; keep it up!

  8. Lisa C says

    I was a bit skeptical as to how the dough would turn put without yeast, but I was very happy with the results! I topped the pizza with homemade marinara sauce, low fat mozzarella cheese, baby spinach, tomatoes, and chicken. my sister and parents loved it too, so thanks from me and my family! (:

  9. says

    This looks lovely- a great alternative to our usual polenta pizza :) What could I sub for the flax seeds? I find flax does not agree with me at all for some reason. Is its function as a binder or just for seedy purposes?

    • Roxana says

      Hey! I have the same question: can I replace the flaxseeds with smth else? I tried to make the pizza crust with all kind of gluten-free flours and something seems to be missing. Unfortunately I can’t tolerate flax… Could you help us with a tip please, Solveig? :) Keep us the GREAT work, love your recipes!

  10. Maria says

    Thank you for posting this recipe. It’s easy and delicious! Not having all the ingredients in my pantry, I used 1.5 cups buckwheat and 1 cup spelt and left out the nutritional yeast. Loved it.

  11. Laine says

    I loved this recipe even though I tweaked a little. I believe I only used oat flour for buckwheat. Thanks for sharing!

  12. Karyn says

    I didn’t have buckwheat flour, so I substituted equal parts garbanzo bean, amaranth and tapioca flours. It worked just fine. What a great idea to use flax seed! I may use it the next time I make a cauliflower crust! Thanks, Solveig!

  13. Mary says

    I just found your blog. I’m from Iowa over in the US. I am in LOVE with your site. Please keep up your great work, and thank you for sharing your knowledge with everyone!

  14. says

    Er så glad for å ha funnet bloggen din, masse enkle og kjempegode oppskrifter, har bokmerket massevis av oppskriftene, særlig kakene dine, nomnom! Tenkte å prøve denne pizzadeigen når jeg får lønn og får kjøpt meltypene på Iherb! Er konsistensen crunchy som vanlig pizzadeig ? :)

  15. says

    Hi Solveig, Can I replace the flours, all of them, with just garbanzo bean/chickpea flour? If not, do you have any recommendations for oil free vegan garbanzo bean flour? Thanks!

If you have any questions, feedback, or just want to say hi, leave it in the comment section below and I will get back to you as soon as time allows!