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.
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.
HTB Pizza Crust Recipe
The longer you let a dough rise, the richer, and when you refrigerate it overnight it boosts crustiness.
Himalayan Tartary Buckwheat Pizza Dough Recipe
Equipment
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.)
- 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.
Nutrition
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Himalayan Tartary Buckwheat Pumpkin Pie
Himalayan Tartary Buckwheat Waffles
Himalayan Tartary Buckwheat Blueberry Muffins
Himalayan Tartary Buckwheat Crepes
Himalayan Tartary Buckwheat Porridge
Himalayan Tartary Sourdough Bread
Himalayan Tartary Buckwheat Benefits
Himalayan Tartary Buckwheat for Weight Loss
The medical and health topics covered on the Plate of Grass website and blog have not been evaluated by the FDA and are not intended to prevent or cure any disease. This article and its content is presented ‘as is’ for informational purposes only.
