Himalayan Tartary Buckwheat Pizza Dough Recipe—Gluten-Free

The only thing that beats a homemade pizza dough recipe is a Himalayan Tartary Buckwheat pizza dough recipe with the best ingredients. Because when it comes to nutrient-dense, Tartary’s in.

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I’m a huge fan of nutrient-density and stacking everything I eat, which is why I started making vegan pizza recipes with Himalayan Tartary Buckwheat (HTB) pizza dough. Because when it comes to rocking the best flours ever, Himalayan Tartary’s a win.

On the nutritional end it boasts four bioactive compounds including rutin, quercetin, luteolin, and hesperidin. It also sports polyphenols, flavanols, prebiotics, vitamins, minerals, and a rare molecular compound called 2-HOBA.

Beyond that, it’s a complete protein with all nine essential amino acids and jam-packed with prebiotics. To learn more about it go here. To purchase the flour on Amazon go here. 

This recipe is organic, vegan, and gluten-free.

Himalayan Tartary Buckwheat Pizza Dough Recipe

There are tons of organic flours and grains you can use for pizza dough, but as a rule sprouted grains are best. I personally like sorghum, almond, millet, bean, and of course HTB.

Here’s what you’ll need:

Equipment

• Mixing bowls.
• Rolling Pin
• Kitchen cloth.
• Flatware/cutlery.
• Cutting board.
• Baking pan.
• Oven mitts.
• Apron.
• Paper towels.

HTB Pizza Crust Recipe

The longer you let a dough rise, the richer, and when you refrigerate it overnight it boosts crustiness.

Ingredients

• 2 1/2 cups organic flour.
• 1 cup HTB flour.
• 1 1/3 cups filtered water. (Lukewarm.)
• 2 tbsp extra-virgin olive oil.
• 2 ½ tsp active dry yeast.  (Or one package.)
• 3 tbsp psyllium husk.
• 1 ¼ tsp pink salt.

Instructions

• Mix the above ingredients by hand or with a mixer in a large bowl and let stand for 10 minutes.
• Knead and mix well for another 10 minutes on a floured board.
• Move the dough into a large bowl lightly coated with organic olive oil.
• Flip the dough around in the bowl to coat all sides.
• Cover the dough with a clean kitchen towel and set aside in a warm place to rise — about 1 ½-2 hours until doubled.
• Return the dough to the floured board and knead again, adding flour to absorb the stickiness.
• I personally repeat the first step a second time and let it rise again, but you can also jump forward to the next steps if you’re in a hurry.
• Preheat oven to 400.
• Grease and lightly dust a large pizza pan (about 24”) with organic cornmeal, or two pans (12” x 2) if you want thinner crusts. If you’re using a stone, preheat per its instructions (or about 45 minutes).
• Punch the dough down and let it rise again, covered, for about 20-30 minutes.
• Flatten the dough on a lightly floured board and roll/knead into shape.
• Stretch the dough onto the pan.
• Create lips on the dough and lightly brush with olive oil, salt and pepper, a sprinkling of Italian herbs, and nutritional yeast.
• You can also sprinkle vegan cheese or vegan dry Parmesan directly onto the dough before adding the sauce, as well as any other ingredients for a thicker, layered pie.
• Lightly push dents into the dough with your fingers or a spoon to minimize bubbling.
• Precook the dough for 5-10 minutes and set aside for another 10 minutes. After dressing with sauce and toppings, bake for 10-12 minutes or until the crust is golden. Remove from oven, slice with a roller blade (pizza wheel), and serve. Dough can be wrapped and frozen or stored in the fridge until use.

Himalayan Tartary Buckwheat Pizza Dough Tips

Using Himalayan Tartary Buckwheat flour for pizza dough can give you a deliciously unique, gluten-free alternative to traditional wheat-based dough. Here are some tips to help you get the best results:

1. Use a Combination of Flours

Himalayan Tartary Buckwheat flour can be quite dense, so it’s often a good idea to combine it with other gluten-free flours for better texture and rise. You can try mixing it with the almond flour I use in this recipe or several other organic options:

• Rice flour – for lightness and structure.
• Tapioca flour – to improve elasticity and give the dough a chewy texture.
• Almond flour – for moisture and flavor. A good ratio to start with is 50-60% buckwheat flour and 40-50% other gluten-free flours.

2. Incorporate a Binding Agent

Since buckwheat flour doesn’t contain gluten, you’ll need a binding agent to help the dough hold together:

• Psyllium husk powder is a good option for adding texture and helping the dough hold together (used in this recipe).
• Xanthan gum (about 1/2-1 tsp per cup of gluten-free flour blend).
• Tapioca starch (1 to 2 tbsp per cup of gluten-free flour blend).
• Guar gum (1/2 to 1 tsp per cup of gluten-free flour blend).

3. Use a Leavening Agent

If you’re aiming for a soft, airy pizza crust, you will need a leavening agent:

• Baking powder can be used in place of yeast for a quicker recipe.
• Active dry yeast will require some time for proofing but will give you a more traditional pizza dough texture.

4. Hydration is Key

Buckwheat flour can absorb moisture differently than wheat flour, so be sure to adjust the liquid content. Add water gradually until the dough reaches a slightly sticky but manageable consistency.

• Start with about ¾ to 1 cup of warm water for every cup of buckwheat flour and adjust as needed.

5. Let the Dough Rest

Even if you’re using a quick method with baking powder, letting the dough rest for 20–30 minutes before rolling it out can help improve its texture by allowing the flour to fully hydrate and the gums to activate.

6. Rolling and Shaping

The dough may be a bit more fragile than regular pizza dough. If it’s sticky, dust your surface with more rice flour or tapioca flour to prevent it from sticking. You can also roll it between two sheets of parchment paper for ease of shaping.

7. Pre-Bake the Crust (Optional)

To prevent a soggy bottom when baking, you can pre-bake the pizza crust for 5-7 minutes at 450°F (230°C) before adding your toppings. This gives the crust a chance to firm up.

8. Topping and Baking

Once the dough is shaped, add your favorite toppings and bake at a high temperature (around 450°F / 230°C) for 10–15 minutes, or until the crust is golden brown and crispy around the edges.

9. Flavor Enhancements

Himalayan Tartary Buckwheat has a unique, earthy flavor. To complement the buckwheat, consider adding seasonings like garlic powder, dried herbs (oregano, basil), or a bit of salt to enhance the taste of the dough.

With these tips, you’ll have a well-structured, flavorful pizza dough made with Himalayan Tartary Buckwheat and almond flour. Feel free to experiment with the ratios of flours and the amount of water for your preferred texture! 🍕 😋

Himalayan Tartary Buckwheat Recipes

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