Vegan Buckwheat Pizza Base

I can eat this vegan buckwheat pizza base all week without getting tired of it. Not only is it delicious, but it is also extremely healthy for both the body and mind. You can make the base in two ways: either as a thin or thick pancake – which is my quick and easy go-to method – or you can bake it like traditional pizza dough.

The Ayurvedic qualities of buckwheat are especially beneficial for balancing Kapha dosha, thanks to its warming and drying properties that counter Kapha’s naturally cold and wet characteristics. This makes it excellent for preventing water retention, congestion, and sluggishness during seasonal changes, as its diuretic properties help eliminate excess water from the body.

Buckwheat is known to aid in weight loss, being rich in vitamins such as B and K, and abundant in minerals like potassium, manganese, magnesium, and calcium. It is high in protein, essential amino acids, and fiber, and helps control blood sugar levels – making it an excellent choice for individuals with diabetes. Additionally, it can help lower blood pressure and improve circulation. As a pseudocereal similar to quinoa and amaranth, buckwheat provides a nutritious alternative to traditional grains.

The Vegan Buckwheat Pizza Base is perfect for anyone with IBS or celiac issues. It’s an alternative pizza base that has always been a hit with my friends, and I’m sure you’ll love it too.

Print Recipe

Vegan Pizza Buckwheat Base

Mains – Dadaji Fusion Recipes

By Dada Shivananada – Serves: 8

Prep Time: 30 minutes – Cooking Time: 40 minutes – Total Time: 1 hour 10 minutes

Nutritional Benefits: Buckwheat offers warming and drying properties that make it especially beneficial for Kapha dosha by preventing water retention, congestion, and sluggishness. Rich in vitamins B and K, as well as minerals like potassium, manganese, magnesium, and calcium, it is high in protein, essential amino acids, and fiber. This makes it excellent for blood sugar control, reducing blood pressure, and improving circulation, while also aiding in weight loss due to its high fiber content.

Ingredients

• Buckwheat Pizza Base:
• 300g buckwheat flour
• 100g tapioca starch
• 2 tablespoons coconut oil
• 1 tablespoon bicarbonate soda powder
• 1 tablespoon salt
• Pizza Sauce:
• 300g tomatoes, chopped
• 1/2 teaspoon cinnamon
• 1/2 teaspoon turmeric
• 6 sprigs basil leaves
• 1 tablespoon dried oregano leaves
• 1 teaspoon salsa leaves
• 100g broccoli florets
• 2 tomatoes, diced
• 1 small eggplant, diced
• 1 tablespoon coconut sugar
• 2 tablespoons olive oil
• 1 teaspoon salt

Instructions

Prepare the pizza sauce:

1

Heat olive oil in a medium pot and sauté all the spices for about 2 minutes or until fragrant.

2

Add chopped tomatoes and the remaining ingredients, except broccoli and eggplant; simmer for about 30 minutes over medium heat.

3

Add the vegetables during the last two minutes of simmering.

4

Remove from heat and set aside.

Prepare the Gluten-Free Pizza Base:

5

Mix all the ingredients for the pizza base and knead the dough for 20 minutes or until soft.

6

Cover the dough and let it rest for about 1 hour.

7

Prepare the pizza tray by spreading oil on it and dusting it with flour.

8

Press the dough with your palm to form a small flatbread shape.

9

Using a rolling pin, roll out the dough to fit the tray.

10

Carefully lift the dough, place it onto the tray, and spread it out to the edges.

11

Prebake the dough for 20-30 minutes at 180°C (360°F).

12

Remove from the oven and spread the prepared sauce over the semi-baked dough.

13

Add your favorite vegan cheese and garnish with slices of fresh tomatoes and other preferred vegetables.

14

Bake in the oven for an additional 10 minutes. Enjoy!

Nutrition

• 219.0 Calories
• 37.9g Carbohydrates
• 0.0mg Cholesterol
• 6.8g Fat
• 6.1g Fiber
• 5.3g Protein
• 3g Saturated fat
• 1000.0mg Sodium
• 5.3g Sugar
• 0.0g Trans fat