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Buckwheat and Groat Almond Pizza Crust [Vegan, Gluten-Free]
This grainy dough is the perfect texture for a paper-thin pizza crust that gets crispy when baked. Top it with tomato sauce and vegan cheese, or pesto and your favorite vegetables. You could even slice the dough into squares and then bake, making gluten-free crackers that are perfect for parties.
Ingredients You Need for Buckwheat Groat Almond Pizza Crust [Vegan, Gluten-Free]
How to Prepare Buckwheat Groat Almond Pizza Crust [Vegan, Gluten-Free]
- Preheat oven to 350°F.
- Into your food processor, add your groats and blend down to flour. Pour that out into a reserve bowl.
- Then process your almonds into a flour. Add your groat flour back into the food processor.
- Then add the remaining ingredients and blend. If the dough is super dry, add a tablespoon of water and blend until malleable.
- The dough is naturally dry but sticks together when pinched. It does not resemble a classic pizza dough. Taste test it and adjust the seasonings if you wish.
- Line a cookie sheet with a silicone baking mat or parchment paper. Spray that with coconut or olive oil. Grab a handful of the dough and form it into a softball sized ball and press it down on your sheet.
- Lay a piece of plastic wrap over top and take a large drinking glass and roll it gently over the top. If it cracks, simply pinch it back together.
- If you care and want a perfect circular crust, just trim the edges and add the extra pieces back to your pizza dough and use it on your next crust you roll out.
- Place your crust in the oven and bake for about 18-20 minutes or until the crust is golden around the edges.
- Remove and let cool. You can wrap up and freeze or you can top with your favorite pizza toppings and bake on a pizza stone, or baking pan/sheet for a few minutes until, your vegan cheese is melted, or toppings are golden and heated through.
Notes
This makes enough dough for 4 personal pizzas, or 1 large pizza.
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What can I use instead of groats?
Lois yummy