Buckwheat Pizza Dough – Bread Machine Recipe

We love pizza at our house, but pizza from the local pizzeria, though tasty, isn’t always the healthiest and isn’t cheap pizza sliceeither. To combat some of the negative aspects of pizza and to save some dough (come on I had to!), we enjoy making our own from scratch.

I love a thin crust pizza with a lot of flavor. A good pizza begins with good dough and our favorite kind of pizza crust has a slight nutty taste with a nice crunch. The trick we have found is to add some buckwheat flour and golden flax meal in the dough. Cornmeal pressed into the dough as you form the pizza shape gives it the extra crunch factor!

This recipe is for 1 1/2 pounds which fits one 14-inch or two 12-inch pizza pans. Pizza dough recipe for a bread machine:

1 cup plus 2 tablespoons of warm water

1 teaspoon of salt

1 1/2 teaspoons of olive oil

1 cup of buckwheat flour

2 tablespoons of ground golden flax meal

2 cups of all purpose flour

2 tablespoons of Italian seasoning

2 tablespoons of instant dry powdered milk

1 1/2 teaspoons of bread machine yeast


Put all ingredients (except for cornmeal) in order in the bread machine. Process in the dough cycle according to the manufacturers instructions. Once the dough is done, remove dough and roll in cornmeal so it is not so sticky. Then either wrap in plastic wrap and refrigerate for later use or let it sit for 15 minutes before using.


After the dough is covered in cornmeal, sprinkle a tablespoon or so of more cornmeal onto the pizza pan so the dough does not stick. Using your hands either stretch or press the dough to fit the pan.

pizza crust

Preheat your oven to 4oo°F.

Add desired toppings to your pizza and then bake for 15-20 minutes or until crust is firm and cheese is melted.

topping the pizzas

For our pizzas the other night, he did homemade sauce, pepperoni, green peppers and cheese. Mine was full of veggies including spinach! We had lots of leftovers for work this week!

cooked and crunchy


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  1. Homemade Pizza from the Garden | Vermont Farm Heart - August 16, 2013

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