Buckwheat pizza dough

I am not deceiving you if I tell you that I have been searching for years a dough that adapts to our intolerances and finally, I can say that I have found the perfect buckwheat pizza dough.

This pizza dough has many good things: it is gluten-free, grass-free and lactose-free. Perfect for all those families who have more of an intolerance or allergy at home.

It is also very easy to make and so delicious that you will not want to try another one. Stays crispy and holds up to anything you want to put on it.

In short, a true marvel that has taken our pizza dinners to another level. Try it and tell me!! 😉

Do you want to know more about this buckwheat pizza dough?

This recipe is so easy You just have to mix the dry ingredients and add the liquids. And you will have it ready to spread it on the tray.

The only secret that this dough has is that you have to spread well so that it is well leveled and done evenly. Otherwise you will be left with rawer parts and very crunchy others.

But don't worry because the dough spreads well. It's not like pizza dough with gluten...nothing to do with it! This batter is more like muffin batter so feel free to use a silicone spatula to help you with this task.

With these quantities there is enough so that you can spread the dough over almost the entire oven tray. Make sure that the edges Don't make them too thin because they will burn.

The dough will be ready when touching the surface is hard. If it is soft you have to leave it for a couple more minutes but always be careful not to overdo it.

Remember that later we will have to add the ingredients and it will have another cooking, so if we cook it a lot during the first cooking it will remain too crunchy and hard.

I have not yet tried freeze the base already cooked, so I can't tell you how it turns out. But don't worry because when I do I will update the recipe to tell you about my experience.