Feb 122012

Shortly after going gluten-free, we tried Bob’s Red Mill gluten-free pizza crust. Having lived in New Haven for many years, we like pizza. Bob’s didn’t measure up, so that was it…until now. This might not be apizza, but as long as we’re gluten-free we may have to settle for a bit less.

Having found a hit with buckwheat pancakes, I decided to try a buckwheat pizza crust. The recipe I adopted was basically the one described here, but without the garlic powder.


  • 2 ¼ cups (275 g) buckwheat flour
  • ½ cup (60 g) tapioca flour
  • pinch salt
  • ½ tsp. baking soda
  • 1 ¼ cup (280 ml) warm water
  • ¼ cup (85 ml) olive oil*
  • ½ tbsp. honey
  • 1 tbsp. cider vinegar
  • cornmeal (optional)

* I used rosemary and peppercorn infused olive oil


  • Preheat oven to 375°F (190°C)
  • Grease a baking tray and sprinkle with cornmeal (cornmeal is optional)
  • In a mixing bowl, whisk together the flours, baking soda, and salt
  • In a medium-sized bowl, combine the water, oil, honey, and vinegar
  • Add the wet to the dry ingredients and mix them until well blended
  • The batter should be fairly moist
  • Pour the batter onto the baking tray and spread it until even in thickness
  • Pre-bake the crust for 15-20 minutes or until it seems just cooked
  • Take it out and add toppings. I first spread olive oil over the crust, this time some I had left over from a tub of marinated mozzarella balls.
  • Once you’ve created your pizza, bake until the toppings look done, about 10-15 minutes.

The batter will be surprisingly runny.                                               I spread olive oil and cornmeal on the tray








This is how the batter looked before it went into the oven:             and this is how it looked after:








I was a little sneaky. My kids don’t normally eat carrots, so I grated one and spread it on top of the crust where I could hide it. I did the same with some diced fresh tomatoes:

The sauce I used was a combination of homemade red sauce and Trader Joe’s Organic Marinara with no salt added. Other toppings included fresh mozzarella, grated cheddar, and bacon. I added sliced jalapeños to my corner.

The verdict: two very happy boys. Neither noticed the carrots and their only complaint was that the toppings fell off too easily. In terms of the crust, it tasted good but was not like a traditional crust because the texture was somehow dense yet light at the same time. It’s possible that I didn’t pre-cook it for long enough, so next time I’ll go for a golden look. Overall, I found it to be nice and manageable. Unlike so many other crusts, the boys could cut up their slices without any problem. It was soft, yet not soggy. I’ll have to play around with this one to make it a bit thinner and crispier, but it seems like a winner. Not too shabby the morning after, either.


Feb 112012

We are big lovers of cornmeal pancakes in our family, but the boys were hankering for something closer to traditional wheat ones, so we figured it was time to throw together a batch of buckwheat pancakes.


Yield: 7 large pancakes

The ingredients:

  • 1 cup (120 g) buckwheat flour
  • ½ cup (20 g) masa harina
  • ¼ tsp. baking soda
  • 2/3 tsp. baking powder
  • pinch of salt
  • 1 tbsp. maple syrup
  • 1 ¼ cup (300 ml) milk
  • 1 tbsp. butter, melted
  • 3 eggs*

* The original recipe called for 1 egg, but I wanted additional egg whites to make the pancakes nice and fluffy. I did add the yolks to the batter, but one needn’t do so.


  • Whisk the dry ingredients together in a bowl.
  • Mix together the milk, syrup, melted butter, and egg yolk in another bowl.
  • Combine the wet and dry ingredients and stir until they are just mixed
  • Beat the egg whites until they are stiff but not dry
  • Fold the egg whites into the batter until just mixed
  • Cook away! We use a cast-iron griddle on medium-high heat

These went down very well indeed, though next time I might alter the mixture to make them more crêpe-like, as requested by one of the lads.