If you know me, you know that I am committed to health, and abundant flavor, celebration and joy with food! I have tried dozens of pizza doughs over the years. Cauliflower, gluten free with rice flour and tapioca, corn, kale, raw, etc. All these crusts have their place. I choose base on my intellect, but ultimately I base my opinion on how the food makes me feel. These other recipes were delicious, but they created inflammation for me, weight gain, bloating, sticky bowel movements, and days to clear out of my system. They were “cheat foods.” I felt inspired one day to try this recipe and, behold, it was a winner! I had absolutely no inflammation, weight gain, or other discomfort. I use this recipe for pizza, biscuits, flatbread and any dough based recipe. I have tested this on kids, standard eaters, and elderly folks, and they all love it.

In addition to all of the above, the ingredients have healing properties. Buckwheat, the main ingredient is freshly ground. You can do this easily in your kitchen, I recommend grinding your own flour so the endosperm is fresh. Buckwheat is known to reduce plasma cholesterol, is a neuro protector, has anticancer benefits, is anti-inflammatory, and an antidiabetic food. It improves hypertension conditions and it possesses prebiotic and antioxidant activities. Buckwheat has unique amino acids composition (PROTEIN), flavonoids and flavones, phytosterols, fagopyrins and thiamin-binding proteins as well as antioxidant properties. See these studies revealing the science behind the brilliance of buckwheat:


Buckwheat Dough

3 cups buckwheat, raw groats

1-2 cups water

2 t sea salt

1T baking powder

1T apple cider vinegar

2.5T golden flax seed

Using a high-speed blender. Grind the flax seeds and buckwheat groats until a fine powder is formed. Empty flour into a large bowl and add the sea salt, baking powder, apple cider vinegar, and water. Mix well with a wooden spoon until a dough forms. Allow dough to sit for an hour or place in the fridge for up to 5 days.

Preheat the oven to 350F to 425F depending on how you will use the dough. Line a baking sheet with parchment paper. To prevent sticking, wet your hands with water to handle the dough. Break off a piece of dough and roll into a ball. Flatten the ball on the parchment lined baking sheet. You can either place a new piece of parchment paper on top of the ball and roll into a pizza round or you can press the ball into a pizza round with your damp hands. Once your crust is ready, the options are endless.

This is an excellent base for pizza, biscuits, flatbread, wraps, or any dough based recipe.