Recipe: Buckwheat Ricotta Pizza

Pizza time in a gluten free variation. Have you tried the buckwheat ricotta one? Well its super easy to do, and it is very tasty; of course the special taste of the buckwheat flour is there but the ricotta cheese together with the special garlic leave that is called in German: Bärlauch, but if you do not have it in your region can always use spinach or Arugula salad.

Summer days are always for fresh made tasty dishes, a night out with the family or friends is always a great option but a garden night with this recipe for your guests is great because of the easy way to cook it and will surprise them with your healthy recipe.




2 ½ tsp dry yeast, 1 tsp coconut sugar, ½ lukewarm water, ½ Tsp. extra virgin olive oil, 1 ½ buckwheat flour, pinch salt. Place sugar, yeast & 1 tsp buckwheat flour in a small bowl.


A mixer, a large bowl, a sturdy spoon, a flat surface.

How to:

Gradually add the water and leave to rest in a warm spot for at least 10 mins or until the mix bubbles or foams. Meanwhile, combine bucketwheat flour & salt in a large bowl, stir and make a well in the center. Pour in the yeast water mixture and the olive oil. Using a sturdy spoon or your hands, stir the flour into the liquids until all is combined. Preheat the oven to 250°C. Use a roller or hands to flatten the dough, spread and press it out into an oiled pizza pan. The dough will need to be formed into a round base. Add your toppings; tomato sauce, riccotta cheese, ruccola and mushrooms.

This healthy pizza recipe is included in my reset 7 program, you can find it here.

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