Buckwheat Sourdough Pizza Crust

***There are affiliate links in this post, and if you choose to make a purchase through the links I may receive a small commission at no additional cost to you***

Are you ready for a tasty GLUTEN FREE Sourdough crust? Look no further!

This one has been on repeat in the Treehouse for about 6 months, and it is the most like a “real” pizza crust in our opinion…my husband myself were raised on bread, so our children really don’t know any different.

What’s the Secret?

Flip & Flop!

cook the crust for 20 minutes on on side, parchment paper will save your sanity I promise, then flip it over and cook it on the other side BEFORE you add any toppings, but I will explain this process more below.

Sturdy enough to hold, but soft and chewy inside! What’s not to love, right?

Can we skip to the good part now, Nicole?

Yes ma’am! Your recipe awaits……

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  • 1 C mature sourdough Starter, I use Gluten Free Sourdough Starter
  • 2/3 C Buckwheat Flour, we get ours from here or in bulk from here
  • 2 tsp Italian seasonings, we buy our bulk spices from here and mix our own.
  • 1 teaspoon Mineral Salt, from here or here
  • 1 teaspoon Baking Powder
  • 1/2 tsp baking soda
  • 2T oat fiber, from here or here
  • 1/4 C plus 1 T un-treated water
  • 2 T psyllium husk, from here or her


Create a sponge with the Buckwheat flour, mature starter, and untreated water. Let this sit in a covered bowl overnight, or 7-12 hours. Then add the rest of your ingredients, with Psyllium Husk added last after everything has been well incorporated.

line a pizza pan with parchment paper and preheat your oven to 350 degrees Fahrenheit. Press the dough into the shape you like with water-wet hands. Press until is is even and approximately 1/4 inch thick.

Bake on the first side for 20 minutes. Pull the pan out and then use the parchment to flip the crust over and cook it for 15 more minutes. Add your toppings and broil to melt your cheese or until your toppings are warmed enough.

***The crust is an E compatible fuel on the Trim Healthy Mama Plan, but the final product will likely be a crossover if you are adding full fat cheeses, or large servings of pepperoni. To keep this pizza an E, non-starchy veggies, and very low-fat meats and cheese products will need to be used***

Thank you so much for stopping by!

If you want to learn more about my Trim Healthy Mama Lifestyle Coaching, How I got my Husband on board with our eating style, or the products we use in our home you have come to the right place.

Nicole Burch is sharing her Gluten Free Buckwheat Sourdough Pizza Crust Recipe.

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