Almond & Buckwheat Flour Pizza

Serves: 5 - 6




  • 1 ½ cups almond meal/flour

  • 1 ½ cups buckwheat flour  (can purchase flour portion or grind raw buckwheat groats)

  • 1 tsp baking powder

Pizza toppings:

  • 1 ½ cup pizza sauce

  • Toppings of choice (ex: ground beef, broccoli, zucchini, yellow peppers, goat cheese) Whatever you want

  • ½ tsp salt

  • 2-3 tbsp herbs (ex: oregano, thyme, parsley)

  • 2 tbsp extra virgin olive oil

  • 2 flax eggs (2 tbsp ground flax + 6 tbsp water, mixed)

  • 2-3 tbsp water, as needed



Stove-top Directions:

  1. Mix flax eggs in small dish to let sit.

  2. Preheat oven to 350 degrees. Line baking sheet w/ parchment paper.

  3. In large bowl, whisk together dry ingredients. Add wet ingredients and mix well with hands until you can form a ball.

  4. Place dough on parchment paper and place another mat or more parchment paper on top. With rolling pin, roll dough as thin as possible.

  5. Transfer to baking sheet (it’s ok if dough rips a bit). Gently patch rips w/ fingers.

  6. Bake in oven for 15-17 minutes until edges are golden and starting to get crispy. Remove to cool a bit. Set oven to broil on medium heat.

  7. Top crush with desired toppings, broil 2-5 minutes (watch closely not to burn). Slice and serve! Pair with big salad for extra veggies!




Recipe adapted by Robyn Johnson, RDN


  • Buckwheat is not wheat.

  • Buckwheat is gluten free.

  • Buckwheat is actually a fruit seed related to rhubarb.

  • Buckwheat studies have shown improvement in blood sugar and insulin responses.

  • Buckwheat contains all essential amino acids (it’s a complete protein).

  • Buckwheat can be a good substitute for wheat, rye, barley, oats, or other grains.

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©2017 by Nutrition by Robyn, LLC