Quick And Delicious
Almond & Buckwheat Pizza Base
April 13, 2013

Pizza is always a fun, easy family meal and one we’d make from scratch and all enjoy over the weekend. When we started taking gluten out of our diets we tried many gluten free pizza bases, we’ve experimented with many and this is without a doubt one of the best we’ve tried, it’s delicious!  The thin, crispy, crust of this base with its nutty flavour will have you coming back for more and more.   Top it with your favourite topping for a pizza that will be gone before you know it.

Serves: 3-4

Almond & Buckwheat Pizza Base

pizza base with cherry tomatoes, parmesan cheese and fresh herbs.

The Pizza Crust

  • 1.5 cups almond meal (155 grams), or make your own from ground raw almonds
  • 1.5 cups raw buckwheat flour (205 grams), or if you can make your own from raw buckwheat groats
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2-3 tbsp chopped fresh herbs (we used basil and parsley)
  • 2 tbsp extra virgin olive oil
  • 2 eggs
  • 2-3 tbsp water, as needed
  • 2 cloves roasted garlic, optional


1. Preheat the oven to 170 degrees. Mix the eggs and set aside. Line a baking tray with baking paper.

2. In a large bowl, whisk together the dry ingredients. Add the wet ingredients and mix well with your hands until you can form a ball.

3. Place the ball of dough on the baking paper. Place another piece of paper on top. With a rolling pin, roll out the dough until it is as thin as you can get it. Transfer to the baking sheet on the tray (the dough may rip a bit and that is ok). Gently patch rips of dough with fingers and spread on a couple cloves of roasted garlic (optional).

4. Bake in the oven at 170 degrees  for 15-17 minutes or until golden along the edges. Remove to cool slightly. Then set the oven on a medium heat setting.

The Pizza with a simple sea salt, parmesan and fresh rosemary topping

  • Pre-baked crust (above)
  • home made tomato sauce
  • Mozzarella cheese, parmesan or goats fetta
  • 2 – 3 tbsp of herbs (we often use basil, oregano or some italian parsley)
  • and whatever favourite toppings your family loves


  • Cover the base with your tomato sauce
  • Add your favourite toppings
  • Sprinkle with your preferred cheese and pop in the oven for 5 or 10 minutes until your cheese is perfectly melted.


  • I ground raw almonds and buckwheat groats in the thermomix to make the almond and buckwheat flour. You can also use a food processor.
  • We’ve made this with home made basil pesto too, which was scrumptious.

The inspiration for this recipe came from   

2 comments on "Almond & Buckwheat Pizza Base"
Donna Kent
July 25, 2014 at 11:34 am
Delicious thanks Kate.
July 25, 2014 at 12:12 pm
great to hear Donna! Thank you.

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